Chilli Nachos
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
My go to recipe for feeding a crowd without spending hours in the kitchen, these chilli nachos come together in just 45 minutes flat. Ground beef simmers with kidney beans, tomatoes, and warm spices to create a flavourful base that's loaded with fibre and protein from those beans. Layer everything on crispy tortilla chips and finish with melted cheddar, cool soured cream, and bright jalapeños for a seriously impressive dish that costs almost nothing to make. Everyone always comes back for seconds, and honestly, it's become my secret weapon for easy entertaining.
Ella x
Ingredients
- 300 gtortilla chips
- 400 gground beef
- 400 gtinned kidney beans(drained and rinsed)
- 400 gtinned tomatoes
- 1onion(diced)
- 3garlic cloves(minced)
- 15 gchilli powder
- 5 gcumin
- 150 gcheddar cheese(grated)
- 100 mlsoured cream
- 50 gjalapeños(sliced)
- 20 gfresh coriander(chopped)
- 30 mlolive oil
Detail level
Instructions
- 1
Heat the olive oil in a large pan over medium high heat and add the diced onion and minced garlic, cooking for about 3 minutes until fragrant and softened.
Tip: Don't let the garlic brown or it will taste bitter.
- 2
Add the ground beef to the pan and cook, breaking it up with a wooden spoon, until it is completely browned and no longer pink, around 5 to 7 minutes.
Tip: Drain off excess fat if needed before moving to the next step.
- 3
Stir in the chilli powder and cumin, coating the meat well, and cook for 1 minute to bloom the spices.
Tip: This releases their essential oils and deepens the flavour.
- 4
Pour in the tinned tomatoes and add the drained kidney beans, then simmer for 10 minutes until the mixture thickens slightly and the flavours meld together.
Tip: Taste and adjust the spice level if you prefer it hotter or milder.
- 5
While the chilli simmers, preheat your oven to 200 degrees Celsius.
Tip: This ensures even melting of the cheese later.
- 6
Spread the tortilla chips in an even layer on a large baking tray, then pour the warm chilli mixture over them, ensuring good coverage throughout.
Tip: Don't overload the chips or they will become soggy and break apart.
- 7
Sprinkle the grated cheddar cheese evenly over the chilli and bake in the preheated oven for about 8 to 10 minutes until the cheese is melted and bubbly.
Tip: Watch it carefully so the chips don't burn on the edges.
- 8
Remove from the oven and top with the sliced jalapeños, dollops of soured cream, and fresh chopped coriander, then serve immediately while hot.
Tip: Set out extra toppings on the side so guests can customise their portions.
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