This Beef n Bean Nachos with all the Toppings is a good dish to prepare for your kids’ afternoon snack or for packing in their lunchboxes! Add a dollop of sour cream, and diced avocados after removing nachos from oven for a fresh twist.
Westinghouse has teamed up with Australia’s favourite home cook and mum, Julie Goodwin, to encourage parents to pass on their cooking skills during the school holidays. Enjoy more recipes like this with the Kids in the Kitchen recipe booklet, featuring 12 delicious recipes which the whole family can cook together.
Beef n Bean Nachos
4
servings15
minutes15
minutes420
kcal30
minutesCrispy tortilla chips topped with seasoned beef, beans, melted cheese, and fresh garnishes for a hearty snack or meal.
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Ingredients
300 gram Veal mince
300 gram Beef mince
2 Small avocados
8 tbsp Grated cheese
1 tsp Paprika
1 tsp Cumin
2 Garlic – cloves
2 Shallots
1 tbsp Olive oil
2 tsp Lime juice
400 gram Kidney beans
400 gram Cherry tomatoes-or crushed tomatoes
1 Jalapeno
1 tbsp Tomato paste
4 tbsp Sour cream
8 Corn chips
1 tsp Garlic powder
1 Smoky paprika
300 gram Beef mince
Directions
- Remove the seeds from the avocados. Place the flesh into a bowl with lime juice, salt and pepper. Mash with a fork.
- Finely chop the shallots and the garlic
- Place half the olive oil in a medium fry pan, heat to a medium heat. Add the shallots and garlic, cook for 2-3 minutes until they soften.
- Add the beef mince, sprinkle with salt and pepper. Use the back of a wooden spoon to break the mince continuously. Cook until golden brown.
- Sprinkle mince with cumin and paprika and stir through the meat in fry pan. Add the tomato paste, 100ml of water and bring meat to a simmer.
- Add the tinned tomatoes and kidney beans, stir to combine then simmer for 10-12 minutes.
- While the beans are simmering, turn the oven to 180°C fan forced. Line 3 baking trays with paper. Spray the tortillas with oil and sprinkle with garlic powder and paprika. Using kitchen scissors cut each tortilla into 10 pieces and arrange on baking trays.
- Bake for 6-8 minutes until golden.
- Finely slice the jalapeno.
- Divide the tortilla chips or corn chips amongst 4 plates, top with ¼ the meat mixture and ¼ of the cheese. Microwave for 45-60 seconds (or until the cheese melts).
- Top with a dollop of sour cream, guacamole, a spoon of beans and a pinch of sliced jalapenos (if desired).
Notes
- Kids can help make this Beef n’ Bean Nachos recipe! Let them measure the ingredients, mash the avocado, combine the salsa ingredients, prepare the tortillas and assemble the plates! Kids 10 year old and above can assist you in slicing the shallots and garlic.
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