Cornish Beef Nachos

Beef Chilli Nachos


Cornish Beef Chilli Nachos

Simple, quick and a guarantee crowd pleaser. Plus you can very easily make enough to cater for lots of people.

This recipe is adpated from BBC Good Food and serves 2 very generous portions, and 4 slightly smaller ones!


To make this recipe you will need:

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 250g/9oz beef mince
  • 1 tsp hot smoked paprika
  • 1 tsp ground cumin
  • ½ tsp chilli powder
  • ½ 400g tin red kidney beans, drained
  • 200g/7oz lightly salted corn tortilla chips
  • 150g/5½oz cheddar, grated
  • 100g/3½oz cherry tomatoes, quartered
  • salt and freshly ground black pepper
  • 4 spring onions, finely chopped
  • coriander (optional)
  • sliced chillies (optional)
  • lime wedges
  • soured cream


And here's how to do it:

  • Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan over a medium heat, add the onion and cook for 3–5 minutes until soft and translucent.
  • Increase the heat and add the beef, paprika, cumin and chilli powder. Cook for 5-10 minutes, stirring occasionally, until the beef is browned.
  • Reduce the heat to medium and add the black beans, stirring gently, until the beans are heated through.
  • Season with salt and pepper.
  • Line the base of a 1.5 litre/2¾ pint ovenproof dish or baking tray with a single layer of tortilla chips, then top with half of the beef mixture, then half the cheddar and half the cherry tomatoes.
  • Add a second layer of tortilla chips, then top with the remaining beef and cheese.
  • Transfer to the oven and cook for 8–10 mins, until the cheese has melted.
  • Remove the nachos from the oven and top with the remaining cherry tomatoes, spring onions, coriander and chilli, if using.
  • Serve hot with the soured cream and lime wedges.



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