Nessbow’s Nachos recipe

Nachos are one of the most perfect lazy-night dinners.  They’re filling and delicious and you can whip them up in a flash.  I always used to make very basic nachos, which were basically corn chips with cheese and salsa sprinkled over them.  Then I created this recipe to make my nachos tastier and heartier.  These are also slightly healthier, because I use loads of vegies in them too. Enjoy!


Nachos so tasty, you’ll eat half of them before your remember to take a picture!


You will need:

1 bag of corn chips or tortilla crisps.

1 jar of store-bought salsa (or approximately 1 cup of home-made salsa)

1 cup of grated tasty cheese

1/3 cup corn kernels

1/3 cup red kidney beans, soaked, rinsed and drained

1 small brown onion, finely sliced

150g beef mince

1 avocado, sliced into small pieces.


What you do:

– Preheat your oven to 180 degrees Celsius

– Brown the onions and mince over a moderate heat in a saucepan or frying pan.  Make sure that beef is cooked through.

-Combine the beef and onions with the other vegetables in a bowl.

– In a deep, rectangular dish (I use a lasagne dish), make a layer of corn chips.

– Add a layer of the beef mixture over the top of the chips

– Add a layer of salsa

– Add a layer of cheese

– Repeat these steps again, creating another layer of chips, then meat and vegies, then salsa and finally top the whole thing off with a generous sprinkling of cheese.

– Pop the nachos in the oven and bake for 10-15 minutes or until the cheese turns golden.



This recipe can easily be adapted for vegetarians by leaving out the beef mince.


One batch of nachos is usually enough to feed 3-4 people, depending on how hungry you are.  Ross and I often polish off a whole batch between us (but Ross has a pretty hearty appetite).




    • They’re pretty darn good! Another thing I like to do sometimes is leave out the beef mince and add shredded BBQ chicken to the mix. It’s to die for!

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