Mexican Nacho Bowl

Written By Jeff Ross

Mexican Nacho Bowl



  1 cup red kidney/mixed beans

  1 tablespoon olive oil

  500g beef mince

  2 red onions, halved, coarsely chopped

  1 green capsicum, halved, deseeded, finely chopped

  2 garlic cloves, crushed

  1 tablespoon sweet paprika

  1 tablespoon ground cumin

  2 teaspoons dried chilli flakes

  2 x 400g cans diced Italian tomato

  500ml (2 cups) cold water

  1 pkt corn chips 

  80g (1 cup) grated cheddar

  Fresh coriander, to serve

  Sour cream, to serve


  1 large ripe avocado, halved, stone removed, peeled 

  2 teaspoons fresh lime juice

  Salt & freshly ground black pepper


  1 punnet cherry tomatoes, quarter

  2 tablespoons coarsely chopped fresh coriander

  ¼ red onion, finely diced 

  1 tablespoon lime juice



Step 1

Heat oil in a large fry pan over a medium to high heat. Add mince, onion and garlic and cook till mince browns, add capsicum, beans, spices, chilli, diced tomatoes and water, bring to the boil remove from heat.  

Step 2

Divide corn chips between six oven/heat proof serving bowls. Divide half the mince over corn chips and sprinkle with cheese. Repeat with another layer of corn chips, remaining mince and cheese. Place bowls on baking tray, bake in oven for ten minutes or until cheese is melted. Remove from oven. 

Step 3

Meanwhile, to make guacamole, mash avocado and lime juice together in a bowl. Taste and season with salt and pepper.

Step 4

To make tomato salsa, combine tomatoes, red onion, coriander and lime juice in a bowl.

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