MEXICAN SPICED BEEF NACHOS

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by: This Little Piggy Loves Food






I have been a bit slack on the cooking front recently and haven't tried anything new - much to Arabella's delight….she always asks me to repeat old favourite recipes like Pascal's Pasta Carbonara and Squash and Bacon Squeak with Poached Eggs and for once I did. However it is a new month and so now new recipes…. This is a great one from Lorraine's morning TV show - a twist on nachos - it took about 35 minutes to cook.




ingredients

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serves: 4

500 g minced beef

1 small onion, chopped

3 cloves garlic crushed

2 tbsp of vegetable oil

200 g tin of sweetcorn

240 g tin of chopped tomatoes (I bought a 410g tin by mistake - it didn't really matter)

410 g tin of pinto beans (I couldn't find these so used kidney beans)

1 tsp of chilli powder (I left this out as I don't like spice)

250 ml of beef stock

1 tsp cumin

pinch a of dried chilli flakes (I left this out as I don't like spice)

1/2 tsp of paprika

Salt and pepper

4 handfuls of nachos (we used a combination of cheese and lightly salted)

200 g of grated cheddar cheese (I probably used slightly more as I am a cheese fanatic)

To serve:

Guacamole

Sour cream

Fresh chopped coriander

Nutrition Facts
MEXICAN SPICED BEEF NACHOS

Servings Per Recipe: 4

Amount per Serving

Calories: 793

  • Total Fat: 48.8 g
  •     Saturated Fat: 22.8 g
  •     Trans Fat: 0.7 g
  • Cholesterol: 98.7 mg
  • Sodium: 1461.3 mg
  • Total Carbs: 58.5 g
  •     Dietary Fiber: 2.3 g
  •     Sugars: 6.1 g
  • Protein: 34.2 g
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preparation

1.  Heat a large pan to a medium heat and add the oil, minced beef and chopped onion. Seal all over so the minced is browned - this took about 5 minutes.

2.  Next add the garlic, oregano, mixed spices and salt and pepper (season generously). Stir and mix well for a couple of minutes so it is all combined.

3.  Add the chopped tomatoes, stock, beans and sweetcorn and mix together.

4.  Add a lid and cook over a low heat for 25 minutes, stirring from time to time.

5.  Pour the mince into a gratin dish.

6.  Cover with nachos and grated cheese.

7.  Pop under a medium grill until the cheese is melted and the nachos are browned (this took me 4 minutes).

8.  Serve with a bog dollop of guacamole and sour cream and a sprinkling of coriander - then tuck in!

9.  We love Mexican food in our house especially tacos and we absolutely adored this too - a great combination of flavours and the cheesy nachos were a real treat. Even though we left the chilli out, I think next time we will add it to give the dish a bit of a kick. If you didn't have all the spices, you could always just use a packet of taco seasoning instead. It is super easy and both an adult and kid pleaser - I can't wait to cook this again soon.

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