Pub-Style Beef Nachos
These loaded pub-style nachos are piled high with chilli con carne, fresh pico de gallo, guacamole and a rich cheese sauce. Perfect for a Friday night dinner or sharing with mates.
Serves: 2–4
Prep time: 25 minutes
Cook time: 25 minutes
Ingredients
Nachos
1 large packet corn chips
Fresh coriander, chopped (for garnish)
Spring onion, finely sliced (for garnish)
Sliced jalapeños (optional)
Chilli Con Carne
500 g beef mince
1 onion, diced
3 cloves garlic, minced
1 can crushed tomatoes (400 g)
1 can black beans, rinsed and drained
1 tbsp chipotle in adobo (or finely chopped fresh chilli)
1 tsp ground cumin
1 tsp paprika
1 tsp dried oregano
1 tsp chilli powder
1 tsp onion powder
1 tbsp Worcestershire sauce
Salt & pepper, to taste
Cheese Sauce
2 tbsp butter
2 tbsp plain flour
2 cups milk
2 slices burger cheese
1½ cups grated mozzarella
Salt & pepper, to taste
Pico de Gallo (Fresh Salsa)
2 tomatoes, seeds removed and finely diced
½ small red onion, finely diced
Juice of ½ lime
Salt & pepper, to taste
Guacamole
1 ripe avocado
1 tbsp chopped jalapeños
2 tbsp pico de gallo
1 tsp ground cumin
Squeeze of lime juice
Salt & pepper, to taste
Method
1. Make the chilli con carne
Heat a large pan over medium heat. Cook the diced onion for 3 or4 minutes until softened. Add the garlic and cook for another minute.
Add the beef mince and cook until brown, breaking it up with a spoon in a chopping motion. The more crunchy brown bits, the better.
Next, stir in the crushed tomatoes, black beans, chipotle, spices & Worcestershire sauce. Simmer for 15–20 minutes. Check your seasoning; add some salt & pepper to taste.
2. Make the cheese sauce
In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute to form a roux.
Gradually whisk in the milk until smooth. Simmer for 3–5 minutes, stirring constantly, until thickened.
Add the burger cheese and mozzarella, stirring until melted and smooth. Season with salt and pepper.
3. Make the pico de gallo
Combine the diced tomatoes, red onion and lime juice in a bowl. Season with salt & pepper and mix together.
4. Make the guacamole
Mash the avocado in a bowl. Stir through the jalapeños, pico de gallo, cumin and lime juice & season to taste.
5. Assemble the nachos
Spread the corn chips on a large plate or tray. Spoon over the hot chilli con carne, followed by the pico de gallo and guacamole. Drizzle with the warm cheese sauce and finish with coriander, spring onion and jalapeños.
Notes
These nachos are best eaten straight away while the cheese sauce and chilli are still hot! Leftover cheese sauce can be kept in the fridge, but you’ll never to reheat it slowly and gently, as the flour will thicken it once it goes cold.
