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  • Writer's pictureNava

Nachos Meat/Vegetarian

Every time I make Nachos  I think of my youngest son (Omri) when he was a little boy (iI think he was about  5-6yrs old). We went to visit family friends and I brought Nachos, so Pino ( the host) looks at my son and says (you need to read this in a Mexican accent) " Hey gringo, my name is Antonio Banderas, and I kill people for money, but since you are my friend I kill you for nothing.”  Omri thought it was hilarious he couldn’t stop laughing (maybe out of fear)  and for a long time after that dinner, every time we went to visit Pino and Eliana, all Pino had to say was “Hey, gringo “ and Omri would start laughing. Unfortunately, it doesn’t have the same impact now he’s 22.  Yep, that’s how long I have been making this dish for, actually longer, and it’s my kids favourite and if I was, be honest, I just LOVE this dish.  It is not low in calories but boy it tastes good, I just love the combination of melted cheese on fresh crispy corn chips, the lemon juice mixed with avocado and the salsa made from fresh tomatoes and fresh herbs. Finally, the combination of fried beans with meat is just divine.  All the flavours go so well together so I try to get a little bit of everything on that tiny piece of corn chip until it looks like Mt Everest balancing on a matchstick.  I always make two types of Nachos: meat for my boys and vegetarian for my partner. My boys mix the veggies with the meat.    I’ll write both recipes. The type of cheese you use and the quantity of cheese is really up to you, but let me say this, corn chips without cheese is just NOT nachos! 

I would love to know if you make it if you think it’s as delicious as I do, so if you do, please share your thoughts.

Nachos plate with corn chips, beans, meat, guacamole, salsa, sour cream and veggies


Meat Nachos

  • 1kg minced beef 

  • 4-5 tablespoons oil

  • 1 420g can red kidney beans, drained and rinsed

  • 1/2 can red kidney beans drained rinsed and mashed: 210g (I use a potato masher but you can use a hand-held blen6 cloves garlic, crushed

  • 1/2 beef stock cube, dissolved in 1/2 cup of hot water

  • 2 & 1/2 tablespoons of taco seasoning (you can use more or less, just taste it)

  • 1 handful fresh coriander, chopped 

  • 2 cups freshly grated yellow cheese (or more) the amount of cheese you use and the type of cheese is up to you, I do have to say I’m heavy-handed with the cheese

  • 300 mls sour cream

  • 2-3 packets corn chips

Vegetarian Nachos 

  • 4 tablespoons oil

  • 1 small zucchini, sliced

  • 1 medium carrot, sliced

  • 2 cups broccoli, chopped

  • 1 purple onion cut into half circles

  • 4 cloves garlic, crushed

  • 2 cups sliced mushrooms

  • 1 420g can red kidney beans, drained and rinsed

  • 1/2 can red kidney beans, drained, rinsed and mashed 

  • 1/4-1/2  cup water

  • 1 &1/2 - 2 tablespoons of taco seasoning

  • 2 handfuls fresh coriander, chopped

  • 2 packets of corn chips

  • 300mls sour cream

  • 2 cups freshly grated yellow cheese (or more) the cheese you use and quantity you use is up to you but don’t be too thrifty, this is one time you can let yourself go.


  • 1 punnet cherry tomatoes, finely chopped

  • 1 tablespoon fresh coriander, finely chopped

  • 1 clove garlic, crushed

  • 1-1 &1/2 teaspoons olive oil

  • Salt and pepper to taste

  • 3-4 tablespoons coriander, finely chopped


  • 1 large avocado

  • Juice from 1/2 a lemon

  •  2-3 tablespoons of salsa

  • Salt and pepper to taste



Meat Nachos 

  1. In a pot heat the oil and stir kidney beans that have been drained and rinsed.  Stir for a few minutes.

  2. Add the garlic and taco seasoning and stir for a minute more, add in the beef, breaking it up with a wooden spoon  as you go until almost cooked through.

  3. Add the mashed beans and  stir to combine. Slowly add the beef stock, a little at a time, so the consistency is nice and thick. I don’t always need all the stock; the idea is that the meat turns out nice and moist  but not runny. 

  4. Lastly, add the coriander and cook for another 10 min without a lid, checking to see if you need to add liquid.

Vegetarian Nachos

  1. In a large frying pan, heat oil over high heat.  

  2. Add garlic and onion, cook until translucent.  Add  420g kidney beans and stir for a few min,  reduce the flame and add taco seasoning, add in the mashed beans. 

  3. Stir in 1/4 cup water. If liquid evaporates then add rest of water.  You want it to be nice and moist.

  4. Add in veggies, and finally the mushrooms.

  5. Add the coriander and stir into the mixture.  Cook for 5 minutes depending on how you like your veggies, I like mine to be firm.


  1. Mix all salsa ingredients together in a bowl. 


  1. Using a fork, mash the avocado, stir in juice, salsa, salt and pepper.

  2. Mix all of the above ingredients in a bowl.


Place meat or vegetarian nacho sauce on a baking tray, sprinkle two cups grated cheese on top and cook in the oven until cheese is melted.

Spread a handful or two of corn chips on a plate, scoop desired portion of nachos sauce on top of corn chips, sprinkle with grated cheese and top with sour cream, guacamole and salsa.


You can cook individually in the microwave place corn chips on a plate sprinkle a handful of cheese add the nachos on top sprinkle more cheese on top and cook in the microwave until cheese has melted.  Serve with toppings.



PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!

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