- 400g lean beef mince
- 400g can Wattie’s Mexican style Tomatoes
- 420g can Wattie’s Mild Chilli Beans
- Corn chips
- Grated cheese
- 1 ripe avocado
- ½ cup lite sour cream
- 1 Tbsp lemon juice
Cookware: Frying pan, Blender (for avocado cream).
1. Heat a dash of oil in a frying pan and brown the mince.
2. Stir in Wattie’s Mexican style Tomatoes and Wattie’s Mild Chilli Beans. Simmer for 10-15 minutes until the mince is cooked and beans are hot.
3. Serve over corn chips. Scatter over grated cheese and serve with avocado cream.
Blend together avocado, sour cream and lemon juice to a smooth consistency. Season to taste.
Beans – If you don’t have Wattie’s Mild Chilli Beans on hand, try using red kidney beans, pinto beans or black beans as a substitute. To add in the lost spice, pop in a good sized dash of Mexican seasoning or a heaped teaspoon of cumin and smoked paprika, along with a bit of chilli powder.
Cheese – Nachos are best with a combination of mozzarella (for stretch) and a hard shredded cheese like cheddar, tasty or Edam. However, whatever cheese you have on hand should be fine, as long as it melts.
Oven – if you want to make sure your cheese is melted and your tortilla chips are nice and hot, pop the nachos in the oven for a few minutes prior to serving.
Vegetables – Nachos are a great meal to sneak hidden veggies into the kids. Grated carrot, courgette, bell peppers and mushrooms are all excellent additions to the mixture.
Spice – For an extra kick, substitute the Wattie’s Mild Chilli Beans for the Medium or Hot variety. If you don’t have these handy, try adding some chilli sauce, chilli flakes, or chilli powder for additional heat.
Toppings – There are heaps of toppings you can add to nachos. Salsa, sour cream, chipotle, and pico de gallo are just a few of our favourites. We love this Chunky tomato salsa.
Should I cook my nachos in the oven?
See Recipe Notes – Oven above
What kind of cheese is best with nachos?
See Recipe Notes – Cheese above