Nacho chips loaded with Mexican-style beef mince and grilled cheese, topped with fresh tomato, avocado, coriander and sour cream to finish. The ultimate sharing meal.
I've become well-known for my easy and tasty one-pot meals, so here's another to add to your favourites - Loaded Beef Mince Nachos. Made with Prime Beef Mince, I know I'm using quality meat that the whole family will enjoy. Beef mince is a firm favourite for many families due to it being versatile, affordable and nutritious.
For more classic recipes using beef mince, be sure to check out my Lasagne, Quick Korean Beef and Potato Top Pie. Or for a fun twist - try my Big Mac Nachos!
Jump to:
Ingredient notes:
- Mince: I try and use lean beef mince when making this meal. You could also use chicken, pork or venison mince if you prefer.
- Corn chips: Feel free to use your favourite brand and flavour of corn chips.
- Avocado: For ease, I've simply diced the avocado up. If you have the time and energy, guacamole would be really nice on top too.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Heat olive oil in a large frying pan over a medium heat. Add the onion and sauté for 5 minutes, then add the garlic and beef mince. Use a spatula to break the mince up and fry until the mince has browned.
Add the spices, tomato paste and salt. Stir through the mince until well combined. Pour in the tomatoes and beans. Simmer on low for 5 minutes.
Preheat the oven to 200°C fan grill. Remove the cooked mince from the pan and place in a bowl. To the same pan, arrange the corn chips across the base.
Add the mince back on top in an even layer. Scatter over the mozzarella. Place the dish under the grill for 3-5 minutes until the cheese has melted.
Top the hot nachos with the avocado, tomato, sour cream and coriander.
Recipe FAQs:
Yes, all of the ingredients are naturally gluten free. As always be sure to check any processed foods to ensure they are truly gluten free including the corn chips.
Not at all. I like the way mozzarella stretches out when you scoop the corn chips out. But feel free to use your favourite hard cheese like Colby, Tasty or Edam if you prefer.
Storage:
This makes a huge portion of mince mixture. If you have leftovers, place them in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave until piping hot.
The beef mince can also be frozen. Store in an airtight container or freezer bag in the freezer for up three months. Defrost completely before reheating. I generally defrost mine in the fridge overnight.
Top tips:
Serve your loaded nachos with extra condiments for those that like them spicy. Jalapeños, peppers and hot sauce are all good options.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it or, write a review!
Loaded Beef Nachos
Corn chips layered with Mexican-style beef mince and beans, topped with mozzarella and grilled in the oven until golden. Serve with fresh tomatoes, avocado and coriander on the top.
Ingredients
- 1 Tbsp olive oil
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 750g beef mince
- 1 Tbsp smoked paprika
- 1 Tbsp ground cumin
- 1 Tbsp tomato paste
- 1 tsp salt
- 400g can crushed tomatoes
- 425g can red kidney beans, rinsed & drained
To serve
- 250g corn chips
- 100g mozzarella, grated
- 1 avocado, diced
- 2 tomatoes, diced
- 125g sour cream
- Fresh coriander, optional
Instructions
- Heat olive oil in a large frying pan over a medium heat. Add the onion and sauté for 5 minutes, then add the garlic and mince. Use a spatula to break the mince up and fry until the mince has browned.
- Add the spices, tomato paste and salt. Stir through the mince until well combined. Pour in the tomatoes and beans. Simmer on low for 5 minutes.
- Preheat the oven to 200°C fan grill.
- Remove the cooked mince from the pan and place in a bowl. To the same pan, arrange the corn chips in the dish, then add the mince back on top in an even layer. Scatter over the mozzarella.
- Place the dish under the grill for 3-5 minutes until the cheese has melted.
- Top the hot nachos with the avocado, tomato, sour cream and coriander.
Notes
- This makes a big batch of mince. Any extra can be stored in the fridge or freezer for a later date.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 649Total Fat: 39gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 103mgSodium: 720mgCarbohydrates: 41gFiber: 8gSugar: 5gProtein: 37g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all my new recipes.
Vanya
Susan says
Hi, just had this meal with my family., great day to serve nachos for a group. I. added chilli and corn to the mince and sweet chilli sauce at the end for a bit of a hit. The mozzarella cheese made it fun.