- Meat and poultry
This makes a huge meal-sized tray of nachos with lots of good stuff! Perfect for watching the match. Serve with extra chips if required.
19 people made this
- 450g beef mince
- 1 (28g) sachet taco seasoning, such as Santa Maria
- 180ml water
- 1 large packet tortilla chips
- 110g grated mature Cheddar cheese
- 1 tin refried beans
- 250g salsa
- 225ml soured cream
- 1 (240g) jar pitted black olives, drained and chopped
- 4 spring onions, chopped
- 1/2 (215g) jar jalapenos, drained and chopped
MethodPrep:30min ›Cook:20min ›Ready in:50min
- Cook and stir mince in a frying pan over medium heat until crumbly and no longer pink, 5 to 10 minutes. Drain any excess grease. Stir in taco seasoning and water and simmer until thickened, 8 to 10 minutes.
- Set the oven rack about 15cm from the heat source and preheat the grill. Line a baking tray with aluminium foil.
- Spread tortilla chips on the prepared baking tray; top with cheese and dot with refried beans and mince mixture.
- Grill in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 to 5 minutes.
- Top nachos with salsa, soured cream, black olives, spring onions and jalapenos.
If you don't have pre-mixed taco seasoning, you can make your own by adding 1 teaspoon chilli powder (more or less to taste); 1/2 teaspoon garlic granules; 1/4 teaspoon dried oregano; 1/4 teaspoon paprika; 1/4 teaspoon ground cumin; and salt to taste. Adding a pinch or two of cornflour will help to thicken the mixture slightly, but is optional.
Reviews & ratingsAverage global rating:(116)
Reviews in English (69)
This is almost the exact recipe that I use for nachos. Helpful hint...mix the beans with the seasoned beef. Beans alone are sometimes difficult to spread.-04 May 2012
by Sarah Jo
I like to make this using ground turkey or ground chicken and I like to use either tomato juice or tomato sauce instead of water when I combine the taco seasoning with the browned ground meat. I use homemade taco seasoning, homemade refried beans, homemade salsa in this recipe--that really takes it to a whole other level. My boys absolutely love this. It's great for those weekends when nothing in the cupboard sounds good for lunch/dinner and you just want something fun. GREAT "dad's cooking!" meal.-27 Apr 2012
Great recipe. The only change I made was add the beans to the meat mixture. Careful with the broiling time, mine took only 3 minutes. For toppings I used (after it came out of the oven): green chili's, black olives, green onion, sour cream and salsa. I will never make nachos in the microwave again, oven only. Absolutely Delicious.-05 May 2012
Skinny Loaded Nachos with Turkey, Beans and Cheese
To celebrate Cinco De Mayo, or any day, enjoy these loaded nachos without the guilt.
We had these for dinner but this is also great for lunch or as an appetizer. This recipe was inspired by Rocco Dispirito’s new book, Now Eat This. I made some adjustments to his original recipe and it was DELICIOUS. High in fiber and lower in fat than regular nachos, which would be about 22 points if you ate these out.
Easy Vegetarian Nachos Recipe
Are you looking for a healthy nachos recipe to enjoy watching the footy, or as a quick lunch with the family? This recipe doesn't have many ingredients, doesn't take too long and it is jam-packed full of flavour with a delicious hint of chilli. It is all about texture and layering - adding the crunchy corn chips to the base of the bowl, then adding the soft kidney bean filling, the fresh guacamole and then the stringy mozzarella cheese. It tastes oh-so-good!
2 x 420g kidney beans, drained and rinsed
1 avocado, mashed
2 spring onions, finely diced
Step 1: In a medium fry pan, heat up the olive oil and add the onion and garlic and cook for a few minutes, until the onion is soft and translucent.
Step 2: Add the drained kidney beans, tomato paste, chilli and oregano and stir.
Step 3: Using a fork, press down onto the kidney beans to squash them, whilst stirring with the fork at the same time. By the time you have finished, the mixture should be heated all the way through and resemble a paste.
Step 4: In a small bowl, combine the guacamole ingredients. For more guacamole recipes, see here!
Step 5: In a heat-proof ceramic bowl, layer the corn chips, a large scoop of kidney bean mixture, a couple of tablespoons of guacamole and a large handful of mozzarella. Place under the grill to melt the cheese and slightly brown the corn chips. Repeat for all the bowls. This recipe serves 3 - 4.
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How to Make Nachos on a Sheet Pan for a Quick and Easy Snack
There are very few dishes as versatile or delicious as a big tray of nachos. Whether you&rsquore hosting guests for a big game (because game day food is the best food!) or on the hunt for an easy weeknight dinner that will use up the ingredients in your fridge, tortilla chips are perfect vessel for a crowd-pleasing dish. We have the secrets to how to make nachos for the tastiest results, so that every single pan you make will be the best ever!
What do you put on nachos?
Nachos are the perfect versatile easy appetizer (or dinner) because you can layer anything you have on hand on top of corn tortilla chips, add cheese and bake, and chances are it will be tasty. You can use up any ingredients you have in the refrigerator if you want to make a speedy supper that the whole family will enjoy. Or if you want a recipe that will impress your guests, check out one of ours (including vegetarian nachos with refried beans and a killer chicken nacho recipe!) to ensure that your homemade snacks will be the talk of the party.
What is the best cheese for nachos?
As long as the cheese melts easily, it&rsquos the perfect addition to nachos. Our recipes use cheddar, muenster, and Monterey Jack. They add great melty texture, acting as a glue between the chips and the tasty toppers.
How do you assemble nachos?
Our top tip to assembling nachos is to toss all of the ingredients (like chicken, black beans, or chopped veggies) with tortilla chips and half of the cheese you have on hand. Then, once tossed, you can top with more delicate ingredients (like tomatoes and refried beans) and the rest of your cheese. Once baked, don&rsquot forget to finish off your tray with sour cream, guac, and salsa. This way, each bite will have the perfect ratio of chip to topping.
Do you bake or broil nachos?
If you&rsquore wondering how to make nachos in the oven, baking is your best bet. While broiling nachos will get the top golden brown and crisp quickly, you may risk unmelted cheese and cold chips toward the bottom of your pan. Instead, we bake our nachos at 450°F to ensure gooey cheese and hot toppings.
Healthy Nachos Recipe
Love nachos but would like to avoid all the fat? We’ve got your back.
A simple yet healthy recipe shared by Samantha Livija Graudins-Reid (IG: SAMANTHAREIDD)
“When I thought of having nachos I always felt guilty of indulging in the yummy goodness! I decided to try and master a healthier option, from the typical unhealthy fatty Nachos. I like to make a large amount I usually cook this meal when we are having a few mates over to watch a footy game or a movie night. Always turns out as fabulous as the first one I made, and everyone comes back for more!”
- 2 packets of tortilla chips
- 1 pack of 99% lean turkey breast – you can usually get from your local supermarket
- 1 tsp cumin
- 1 tomato
- 1 tsp minced garlic
- salt and pepper
- 1 can of mixed beans
- 1 1/3 cup reduced fat cheese
- 1 can of pureed tomatoes
- Using a hot pan use coconut oil, add the onion, the garlic and turkey mince on a high heat
- Put in your spices, cumin, salt and pepper
- Once the turkey mince has been cooked through turn on low heat and add your 1 can of pureed tomatoes and mixed beans
- Lay your tortilla chips in a large baking tray placing the cooked mince/sauce and spread evenly over the chips
- Cover the top with a small layer of cheese and bake in the oven for approx. 20 mins – till the cheese has melted
if you are wanting a healthier option (12 6-inch corn tortillas cut into pieces spraying a small amount of canola oil on the tortillas place on tray, mixing the a small amount of chilli in a bowl and brush the mixture onto the tortilla chips with a pinch of salt and place in oven)
I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
Mediterranean Nachos are layered with hummus, feta, pine nuts and other mediterranean flavors like roasted peppers and artichokes. They can be thrown together in minutes and are so good you might want to make a meal out of them.
Did you know this week is National Hummus Day tomorrow (May 13th)? I remember a long time ago when hummus used to be an “unusual” food when I started feeding it to my oldest when he was a baby. People thought it was so crazy, in a good way, that my baby liked hummus. Now it’s so common that it’s sold in individual portions for lunches or on-the-go meals. I see kids eating all the time which makes the Dietitian in me so happy!
My favorite store bought hummus is hands down Sabra hummus. It’s has the perfect flavor and texture that I am looking for in a hummus.
Hummus is a great plant-based protein that is fabulous as a sandwich spread, dip or condiment. It makes the prefect convenient and fiber rich snack because all you need is some crackers, pita or veggies to enjoy it. These Mediterranean Nachos are a simple way to take your hummus to the next level. I used pantry staples like jarred roasted red peppers, canned artichoke hears, garbanzo beans and pine nuts, along side some fresh ingredients liker tomatoes, cilantro and feta cheese.
It look me a few minutes to toss everything on top and about 5 to warm it up. You could do this for an after school snack, a party appetizer, a light dinner paired with a side salad. You can scale down the portion or double it! So many options because hummus is for any time of the day, don’t you agree?!
Sabra brand hummus has so many amazing flavors it’s hard to pick a favorite! Although I’m always drawn to Supremely Spicy, I used the Roasted Pine Nut flavor in this recipe but you could use any of them. Check out all of these flavors on Sabra’s website– I haven’t seen all of them in my store, but I can’t wait to find them!
Tell me how you enjoy your hummus? Make sure to check out www.sabra.com for more recipe ideas and product information.
[Tweet “Mediterranean Nachos With @sabra Hummus make the PERFECT snack or app! #AD #Sabra”]
Luscious beef and bean nachos piled high with fixins! This dish will be the ultimate game day snack.
can (14.5-ounce) pinto beans, chili beans, or ranch style beans
whole Roma tomatoes, diced
whole jalapeño, diced finely
bunch cilantro leaves, chopped
whole avocado, pitted and diced
In a skillet over medium-high heat, add the olive oil and half the onion. Cook it until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, paprika, cumin, crushed red pepper, salt, and pepper and stir to combine. Add the beans and hot water and stir. Reduce the heat to low and simmer while you prepare the other ingredients.
To make the pico de gallo, combine the other half of the onion with the tomato, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt. Stir it together and set it aside.
To build the nachos, place a layer of tortilla chips on a platter or plate. Top with a layer of the beef/bean mixture, then all but 1/4 cup of the cheddar cheese. Add another layer of chips, another layer of the beef/bean mixture, and the Monterey Jack cheese. Add a final small layer of chips, then a small layer of beef and beans, then a final sprinkling of cheddar.
Microwave in 45 second increments until the cheese is melted and bubbly. (You may also place the platter into a 325 degree oven if it's heatproof. Just leave it in until the cheese is melted.)
Immediately sprinkle on the diced avocado and plenty of pico de gallo.
Optional: Add dollops of sour cream here and there!
I take nachos very seriously.
No, I&rsquom serious. Don&rsquot even joke about it. I&rsquom not even kidding.
Actually, no I&rsquom not. Just kidding!
See? That right there is the perfect example of why I&rsquom terrible at prank calls. I can&rsquot keep it going. My sister Betsy could keep a prank call going for hours if she ever had the chance. She never cracked. Not once. But me? I&rsquod deliver the first line or two, then I&rsquod either become crippled from laughing or I&rsquod say &ldquoNever mind, just kidding&rdquo and hang up. Honestly, my middle name should be Just Kidding. It&rsquos what I always say when I lose my nerve.
What I&rsquom saying is, we really do love nachos in our house. And while my husband and kids prefer a more pared-down, simple approach, I like to load mine with everything I can get my hands on.
Here&rsquos a version I made last night! It straddles the fence between what they want and what I want.
To maximize the tangy flavor of the rye flour, use rye whiskey instead of bourbon.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
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