Beef mince nachos

Nachos tick all the boxes for a quick, tasty and cheap midweek dinner: they're filling, fast, crunchy and, with a dollop of sour cream, a little bit naughty. Photography by Rob Shaw /

  • 5 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Beef mince nachos
  • 2 tablespoon olive oil
  • 1 onion, finely diced
  • 500 gram beef mince
  • 2 400g cans whole tomatoes
  • 2 tablespoon tomato paste
  • 1/4 teaspoon chilli powder
  • salt and freshly ground black pepper
To serve
  • 1 large packet of plain corn chips
  • 1/2 cup grated cheddar or edam cheese
  • 1/4 cup lite sour cream
  • sprigs of parsley, or spring onions to garnish


Beef mince nachos
  • 1
    Heat a saucepan, add oil and onion, and cook over a medium heat for 5 to 8 minutes until softened. Add mince and cook for 5 minutes, breaking up the mince with a wooden spoon.
  • 2
    Coarsely chop canned tomatoes and add to the pan. Add tomato paste and simmer for 5 minutes. Add chilli powder and season with salt and pepper to taste.
To serve
  • 3
    Spoon mince mixture onto four plates and surround with corn chips. Serve topped with grated cheese and a dollop of sour cream. Garnish with parsley, if desired.

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