Baked nachos

Recipe from: 27 November 2013
recipes nachos mexican vegetarian

Ingredients 20
Servings 6
Time 00:15


  • 2
    Olive oil
  • 500
    lean mince
  • 1
    onion - chopped
  • 2-3
    chillies - chopped
  • 3
    cloves garlic - crushed
  • 1
    cumin, nutmeg, cinnamon (each)
  • ½
    smoked paprika
  • 1
    green pepper - chopped
  • 1
    tomato puree
  • 4
    tomatoes - deseeded and chopped
  • ½
  • 1
    red kidney beans - rinsed and drained
  • Freshly ground salt and pepper
  • A handful of fresh coriander
  • 1
    large bag of good quality nacho chips
  • 250
    sour cream or smooth cottage cheese
  • 50
    grated parmesan cheese
  • 2
  • 250
    grated cheddar cheese
  • Fresh coriander


In a large pot, brown the mince the oil, remove and set aside.

Add the onion, chillies, garlic and spices to the pot and sauté until the onion is soft and translucent. Add the green pepper and fry for a further minute.

Sit in the tomato puree, chopped tomatoes and water.

Cover and bring to a simmer, cook gently for + - 30 minutes. Add more water if necessary.

Lastly, add the beans and coriander, allow to heat through and season well.

To assemble:

Preheat the oven to 200°C

Layer the nachos and chilli con carne in a semi deep oven proof dish ending off with chilli mince.

Combine the sour cream, parmesan and eggs together and pour over the arrangement. Sprinkle with cheddar cheese and bake for + - 20 minutes.

Top with fresh coriander and serve with guacamole and a tomato salad.

Recipe by Carey Erasmus (@bitsofcarey) published in Crush online magazine.


Read more on: mexican  |  holiday  |  recipes

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