Beef and bean nachos

Make the most of your leftovers.

  • 45 mins cooking
  • Serves 4
  • Print
This is one of those two meals from one deals. Using last night's chilli con carne to make to make cheesy beef and bean nachos topped with sour cream, tomato salsa and avocado.
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Beef and bean nachos
  • 5 cup pre-made chilli con carne
  • 1 medium avocado (250g), chopped coarsely
  • 1 tablespoon lime juice
  • salt and pepper, to season
  • 200 gram corn chips
  • 1 cup (120g) coarsely grated cheddar cheese
  • 1/2 cup (120g) sour cream
  • 1 medium tomato (150g), chopped finely
  • 2 tablespoon fresh coriander leaves (cilantro), sliced finely


Beef and bean nachos
  • 1
    Reheat chilli con carne in a large saucepan over medium-high heat until hot.
  • 2
    Meanwhile, in a small bowl, mash avocado with juice until smooth; season to taste.
  • 3
    Preheat grill.
  • 4
    Divide corn chips between four heatproof serving bowls; sprinkle with cheese. Grill, in batches, until cheese melts, then evenly top with chilli con carne mixture, avocado mixture, sour cream, tomato and coriander.

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