Chilli Beef Nacho Stack


IMG_20150302_152519[1] 02/03/2015

Now what’s wrong with anything in that title? Answer: Nothing!

How much will be left when you serve this up for dinner? Answer: Nothing!

What should be stopping you from making and eating this? Answer: Nothing!

What did the melted cheese say to the unlucky tortilla? Man, it’s nacho day!

Anyway, apologies for the dad jokes but not for the recipe. This dish came about (as many of my creations do) because I needed to use up some vegetables from my fridge. You can use whatever you have. Chuck in some sweetcorn, black beans, tomatoes or whatever you fancy or have to hand.

The chilli is smoky and spicy, the cheese is oozing and the nachos are crisp and crunchy. Winner!

(Serves 2-3)


  • 1 onion, chopped
  • 2 celery sticks, finely chopped
  • 1 carrot, finely diced
  • 1 red chilli, chopped
  • 6 chestnut mushrooms, chopped
  • 2 cloves garlic, finely chopped
  • ½ green and ½ red bell pepper, chopped
  • 200g lean beef mince
  • 1 carton black beans
  • 1 tsp oregano
  • 1 tsp rosemary
  • 1 tsp thyme
  • Salt and pepper
  • A few drops of Worcestershire sauce
  • 1 Tbsp tomato puree
  • 1 tsp chipotle paste
  • 1 tsp smoked paprika
  • 1 x 500g carton passata
  • 1 packet of slightly salted tortilla chips
  • 50-75g cheddar cheese, grated


  1. In a large frying pan over medium heat, add a little oil and fry the onion, celery, carrot and chilli for 5-6 minutes. Add the mushrooms, garlic and peppers and fry for a further 5-6 minutes until the vegetables have begun to soften and brown. Empty them into a bowl to set aside.
  2. Turn the heat to high and in the same frying pan, add the beef and brown. Add the black beans, herbs, seasoning, Worcester sauce, tomato puree, paprika and chipotle paste and stir everything together to combine. Add the vegetables back to the pan and mix in.
  3. Add the passata to the pan and reduce the heat to medium low and let the chilli simmer away for 30-40 minutes. If the mixture looks quite thick, don’t be tempted to add any water. You want it quite thick so that it doesn’t make the nachos all soggy.
  4. To assemble, heat the oven to 180C. Add a packet of nachos to a deep baking tray and place in the oven for 10 minutes.
  5. When slightly browned, create a little well in the centre and pour the chilli over the tray. Top with the grated cheese and return to the oven for 10 minutes until the cheese is melted and bubbling.
  6. Serve with a green salad, guacamole and sour cream and dig in!

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