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Home / Eat Well / Recipes
for
4
people
Reader Recipes
By
Erika Achmadi
Packed full of flavours, this Beef Nachos is sure to be a favourite!
Ingredients
| 1 Tbsp | Vegetable oil |
| 1 | Onion, finely diced |
| 500 g | Prime beef mince (Main) |
| 300 g | Button mushrooms, sliced |
| 1 can | Tomato pasta sauce |
| 1 can | Mild chilli beans |
| 3 Tbsp | Cajun seasoning |
| 3 Tbsp | Fajita seasoning |
| 2 tsp | Garlic powder |
| 2 tsp | Onion flakes |
| 2 tsp | Ground cumin |
| 2 tsp | Smoked paprika |
| 2 tsp | Chilli powder |
| 4 tsp | Sea salt |
| 1 packet | Corn chips, to serve (Main) |
| 1 cup | Grated cheese, to serve |
Tomato Salsa
| 4 | Tomatoes, seeded and chopped |
| 1 | Diced red onion |
| 1 cup | Chopped fresh coriander |
| 3 Tbsp | Lemon juice |
| 1 tsp | Caster sugar |
| 1 tsp | Sea salt |
| ½ tsp | Freshly ground black pepper |
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Directions
- Make salsa. Mix all salsa ingredients in a bowl. Set aside.
- Heat oil in a large frying pan over medium high heat. Fry onion until soft, 1-2 minutes.
- Brown beef mince, breaking it up as it cooks. Add mushrooms and cook for a further 2 minutes until mushrooms softened. Pour pasta sauce and chilli beans into the mixture. Stir to combine.
- Add the rest of the ingredients, except for grated cheese and corn chips. Stir to combine and take off from heat.
- Place a handful of corn chips into a oven-safe plate or bowl. Pour a ladleful of meat mixture on top. Sprinkle with grated cheese. Put under the grill until the cheese melted.
- Top with tomato salsa and some fresh coriander leaves, if desired.
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