Oven-baked nachos with beef and beans
Tortilla chips topped with spiced beef mince, refried beans, melted cheese and jalapeños, baked on a tray and finished with fresh tomato salsa and sour cream. A Friday-night dinner to eat with your fingers. Season the beef with a sachet of taco seasoning instead if you like, or skip the meat and double the beans.
- 30 minTime
- 28 minHands-on
- 4Portions
- ≈ 46 krper portion
- 820kcal per portion
Ingredients for 4 portions
- 400 gBeef mince
- 1Yellow onion, for the beef
- 2 clovesGarlic
- 1 tbspRapeseed oil
- 1 tspCumin
- 1 tspPaprika
- 1 tspOregano, dried
- ≈ 100 mlWater
- to tasteSalt
- 200 gTortilla chips
- 450 gRefried beans
- 150 gGrated cheese
- 60 gPickled jalapeño slices
- 3Tomatoes
- ½Yellow onion, for the salsa
- 4 tbspCoriander, chopped
- 1Lime
- 200 mlSour cream
Method
- Heat the oven to 225 °C. Peel and chop the onion and garlic for the beef.
- Brown the mince with the onion and garlic in the oil in a frying pan over a high heat, breaking it up as it cooks.
- Stir in the cumin, paprika, oregano and water and season with salt. Simmer for 3–4 minutes, until almost all the liquid has cooked away.
- Spread the chips out on a lined baking tray. Spoon the refried beans over them and scatter over the beef, cheese and jalapeños.
- Bake in the middle of the oven for 8–10 minutes, until the cheese has melted and is starting to brown.
- Make the salsa while the nachos are in the oven: finely chop the tomatoes and onion and mix with the coriander, the lime juice and salt.
- Serve the nachos straight from the tray with the salsa and sour cream.
The cost is estimated from Swedish grocery prices.
