- Homemade seasoning for the beef is better than store bought.
- Build the nachos in single layers to ensure that you don’t end up with a pile of corn chips with no toppings
- Don’t overbake! The trick is to just melt the cheese and warm the nachos all the way through without burning the corn chips (or – gasp, shock horror – the cheese!). (
- Don’t heat the salsa!
- 1 tbsp olive oil
- 2 garlic cloves
- 1/2 onion , finely chopped
- 500g ground Black Angus beef (mince)
- 2 tbsp tomato paste
- 2 tbsp water
- 2 teaspoons cumin powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon onion powder or dried oregano
- Nacho Mince: Heat oil in a skillet over high heat. Add garlic and onion, cook until translucent. Add beef and cook, breaking it up as you go. Once beef is cooked, add nachos seasoning spices, tomato paste and water. Cook for a further 2 minutes, then set aside.
- Layer corn chips / mince / cheese / corn chips, mince / cheese (lots of cheese)
- Keep layering until you run out of chips and mince!
- Bake in a hot oven to melt the cheese. Remove when melted and a little bit brown. (Like making Lasagne only with corn chips)
- Grab some sour cream and blob it across the top!
- Take a jar of salsa and spread in blobs over the sour cream.
- Garnish with shallots (if you like).
- NOW ENJOY!
Try this recipe for yourself with our beef!
You can find this cut in our Premium Beef Box.
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