Beef nachos

This quick and easy beef nachos with guacamole on the side is a great mid-week dinner stand-by.

  • 45 mins cooking
  • Serves 4
  • Print
This quick and easy beef and bean nachos with crunchy corn chips and guacamole on the side is a great mid-week dinner stand-by or Friday night classic.
Looking for more nacho recipes or Mexican recipes?


Beef nachos
  • 2 teaspoon olive oil
  • 500 gram minced beef
  • 1/2 teaspoon dried chilli flakes
  • 1 teaspoon ground cumin
  • 400 gram canned diced tomatoes
  • 1/2 cup (125ml) beef stock
  • 400 gram canned kidney beans, rinsed, drained
  • 1 avocado (250g), chopped coarsely
  • 1 tablespoon lime juice
  • 200 gram corn chips
  • 1 cup (120g) coarsely grated cheddar cheese
  • 1/2 cup (120g) sour cream
  • 1 tomato (150g), chopped finely
  • 2 tablespoon fresh coriander leaves, sliced finely


Beef nachos
  • 1
    Heat oil in large saucepan, add beef, chilli and cumin; cook, stirring, until browned. Stir in undrained tomatoes, stock and beans; bring to the boil. Reduce heat; simmer, uncovered, about 30 minutes or until thickened, season to taste.
  • 2
    Meanwhile, mash avocado in small bowl with juice until smooth; season to taste.
  • 3
    Preheat grill (broiler).
  • 4
    Divide corn chips between four heatproof serving plates; sprinkle with cheese. Grill, in batches, until cheese melts. Top with beef mixture, avocado mixture, sour cream, tomato and coriander.

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