Quick, easy, and always a crowd-pleaser! Crunchy corn chips stacked with spiced mince, beans, veggies, melted cheese, guac, sour cream, and tangy pickled onions.
This Week
2 Dec - 8 Dec
Cheesy Loaded Nachos with Smashed Avocado, Sour Cream and Pickled Onions
- Under 30 minutes
- 4
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Meal Prep Guide
Make the pickled onions* optional (store in a glass jar in the fridge)
Ingredients
- 1 red onion (finely sliced)
- ½ cup water
- ½ cup red wine vinegar, apple cider vinegar or white wine vinegar
- 2 tsp sugar
- 1 tsp salt
Method
- Add the sliced red onion to a glass jar.
- In a small saucepan add the water, vinegar, sugar and salt.
- Bring to a boil and then remove from the heat.
- Pour the boiling vinegar mixture over the onions and let sit for at least an hour before putting the lid on and placing it in the fridge.
Prepare the spice mix (store in an airtight jar in the pantry)
- 1 Tbsp paprika
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1 tsp chilli flakes
Tips
- You want to make sure the mince has nicely browned before adding the remainder of the ingredients as you don’t want the mince to taste stewed.
- This recipe calls for ¼ cup of stock or water. We always like to have some stock frozen in ice cubes in the freezer to easily add to dishes like this but water is also fine.
- We like to use mutti crushed tomatoes – they are rich in flavour and not as watery as many varieties. If your crushed tomatoes are little watery, we recommend adding another tbsp or two of tomato paste to add richness to the mince.
- Our favourite nacho chips are from proper crisps.
Shortcuts
- Swap picked onion for some finely diced red onion in the smashed avocado.
Shortcuts
Protein
- For a vegetarian option, you can leave out the mince and the stock and replace them with another tin of kidney beans (slightly mashed with a potato masher or fork, before adding to the pan).
Other
- Add some sliced fresh chilli or jalapeños if you like it spicy!
Ingredients
- Pickled onions (optional)
Mince and bean topping
- 1 red onion (finely diced)
- 1 carrot (finely diced)
- 2 garlic cloves (crushed)
- 400g-450g beef mince
- 1 Tbsp paprika
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1 tsp chilli flakes
- 2 Tbsp tomato paste
- 400g tin kidney beans (rinsed and drained)
- 400g tin black beans (rinsed and drained)
- 400g tin chopped tomatoes
- ¼ cup chicken, vegetable or beef stock or water
- Olive oil
- Salt and pepper
Smashed avocado
- 1 avocados
- ½ lemon (juice)
- Salt and pepper
Side cos salad
- 1 head x petite cos (roughly torn)
- 1 Tbsp olive oil
- ½ lemon (juice)
Nachos and toppings
- 170g nacho chips
- 1 cup grated cheddar cheese
- 125g sour cream
- ¼ cup coriander
Method
- Get started by preparing the pickled onions (if using).
- Add a generous drizzle of olive oil to a large fry pan over medium heat. Then add the onion, carrot, garlic, salt and pepper; saute for 5-10 minutes or until soft. Remove from the pan and set aside.
- Add a little more olive oil to the pan over high heat. Add the mince and cook for 7 minutes or until the meat has browned and any liquid has evaporated.
- Add the paprika, cumin, coriander and chilli flakes; cook for a couple of minutes before adding the cooked vegetables back in with the tomato paste, kidney beans, black beans, chopped tomatoes and stock; let simmer for 10-15 minutes or until it has reduced.
- Once the mince mixture has cooked, add the chips to a large baking tray, spoon over the mince mixture and top with grated cheese; pop it into the oven on the grill setting for about 5 minutes until the cheese has melted.
- In the meantime, make the smashed avocado. Simply add the avocado and lemon juice to a plate and mash with the back of a fork until combined; season to taste.
- In a medium bowl, add the cos, drizzle with olive oil and squeeze over lemon juice.
- Remove the nachos from the oven, dollop over the sour cream and smashed avocado, top with some fresh coriander and pickled onions; serve alongside the cos salad.
Variations
Protein
- For a vegetarian option, you can leave out the mince and the stock and replace them with another tin of kidney beans (slightly mashed with a potato masher or fork, before adding to the pan).
Other
- Add some sliced fresh chilli or jalapeños if you like it spicy!
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