Family-style Nachos

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This is hands-down the family’s favourite Saturday night dinner. It’s the only night we eat in front of the TV, so I try to get the mince done an hour or two before we need it (it helps the flavours meld too).

These nachos are very casual and designed to share – the perfect ‘get-your-hands-in-there’ meal that everyone loves. I keep the chilli to a minimum usually, so everyone can add whatever hot sauce they want.

While a true Mexican won’t cook nachos with cheese, the kids like it; however feel free to leave it off if you don’t like it!

Saturday Night Nachos

Ready in 1 hour. Serves 4.


  • 20ml high heat cooking oil
  • 1kg lean beef mince
  • 1 large onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 green chilli, seeds removed, finely chopped
  • 1 red capsicum, finely diced
  • 1 tin chopped tomatoes
  • 1 tin four bean mix, washed and drained
  • 100ml chicken stock
  • 1/2 cup parsley, thyme and coriander, finely chopped, plus extra to serve
  • 250g Tasty cheese, grated
  • Salt & pepper
  • 1 whole small green chilli

To serve:

  • 1 large packet (300g) corn chips
  • 1/2 iceberg lettuce, thinly sliced
  • 1 pot lite sour cream
  • Hot sauce (I like La Costena Red Jalapeno sauce)
  • Freshly-ground black pepper

Optional: Guacamole, chopped tomato


Preheat oven to 180°C.

Heat half the oil in a large heavy-based frying pan. Fry off the mince until brown. Drain excess water away and place mince to the side.

In the same pan, heat the remaining oil. Saute onions, garlic and chilli until browned. Add capsicum and continue cooking for 5 minutes.

Add chopped tomatoes and stir until heated. Add beans and stock, season and bring to the boil. Add mince, then when it’s hot, turn down heat and simmer, stirring occasionally, until most of the liquid is cooked off. Add most of the green herbs and stir through.

In a large ovenproof dish, spread corn chips around the sides (don’t let too many sit in the middle as they will go soggy). Arrange mince in the middle of the dish, spreading so it touches most of the chips.

Sprinkle most of the cheese over the top of the mince, and pop a whole chilli on the top.  Cook for 15-20 minutes, making sure the chips don’t catch.

Sprinkle over the remaining herbs, and serve in the middle of the table with the lettuce, cheese, cream, hot sauce and pepper, and let everyone help themselves. The person who gets the hidden chilli on top does the washing up!


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