Beef nachos are a guaranteed crowd-pleaser and I have never once had someone decline them. They are also, structurally, a very forgiving recipe: as long as the beef is well-seasoned, the chips are good quality, and you have enough cheese and toppings, the outcome is going to be excellent. This is not a dish where precision is required.
The beef mixture is the key — it needs to be properly seasoned and thick enough to sit on a chip without sliding off. Cumin, smoked paprika and chilli are the foundation; don't be shy about the chilli unless you have very young children at the table, in which case serve their portion first before the jalapeños go on.
Load the layers: chips, beef, cheese, back in the oven until the cheese bubbles, then out again for the cold toppings — sour cream, guacamole, jalapeños, coriander. Don't put the cold things in the oven. This sounds obvious and yet I have been offered nachos with melted sour cream and it is not good.
"Don't melt the sour cream. This is not optional guidance. This is a rule."
Ingredients
- 500g beef mince
- 1 brown onion, diced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 200ml beef stock
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp chilli powder
- 400g tin black beans, drained
- 200g corn chips (good quality)
- 200g cheddar, grated
- Sour cream, guacamole, jalapeños, coriander and lime to serve
Method
Step 1
Heat oil in a large frypan over medium-high heat. Cook the onion for 5 minutes. Add the garlic and cook 1 minute. Add the mince and cook until browned, breaking up well.
Step 2
Add the tomato paste, cumin, paprika, oregano and chilli. Stir for 2 minutes. Add the stock and simmer for 10 minutes until the liquid has reduced and the mixture is thick. Stir in the beans and season well.
Step 3
Preheat oven to 200°C. Spread half the corn chips on a large baking tray or ovenproof dish. Spoon half the beef over, then add the remaining chips and beef. Top with all the cheese.
Step 4
Bake for 10–12 minutes until the cheese is melted and bubbling. Remove from oven and immediately add the cold toppings: sour cream, guacamole, jalapeños and coriander. Serve with lime wedges.
