Recipe Index

Ingredients

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

Method

1. Cook the finely chopped onion in the olive oil in a frying pan over medium heat for 3 to 5 minutes until soft and translucent.
2. Turn the heat up, add the beef mince with the hot smoked paprika, ground cumin and chilli powder, and cook for 5 to 10 minutes, stirring occasionally, until the meat has browned through.
3. Lower the heat to medium, stir the drained black beans into the beef and heat them through, seasoning the mixture with salt and black pepper.
4. Heat the oven to 400°F while you build the nachos in a 1½ qt ovenproof dish, starting with a single layer of tortilla chips, then half the beef mixture, half the grated cheddar and half the quartered cherry tomatoes.
5. Add a second layer of chips and top it with the remaining beef and cheddar, holding the rest of the tomatoes back for after baking.
6. Bake the assembled nachos for 8 to 10 minutes until the cheddar has melted right through both layers.
7. Scatter the reserved cherry tomatoes, finely chopped spring onions and, if you like, coriander and sliced chillies over the hot nachos, and serve them with soured cream, guacamole or mashed avocado and lime wedges at the side.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data