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How to make a quick simple Nachos

Updated on February 12, 2012
Beef nachos with guacamole, sour cream and tomato salsa
Beef nachos with guacamole, sour cream and tomato salsa

Feel like Nachos tonight

Are you craving for some corn chips, spiced meat, melted cheese along with guacamole, sour cream and salsa, then you can whip this meal up tonight which is guaranteed to please you and your guests. Here is a quick and easy Nachos recipe for all occasions, parties, lunch and dinner.


Large Pot

Wooden spoon

Chef’s knife

Tablespoon spoon

Table fork

Mixing bowls

Serving bowl (preferably flat serving dish)


(serves 4 people)

1 x 350g bag of corn chips

500g beef mice

1 x large brown onion diced

3 x cloves of garlic diced

1 x 40g packet Mexican seasoning mix

1 x 435g can of refried beans

2 x 400g cans of chopped tomatoes

1 x 4oog bag of shredded cheese

40ml vegetable oil

Seasoning mix
Seasoning mix
Refried beans
Refried beans
Chopped tomatoes
Chopped tomatoes
shredded cheese
shredded cheese
Corn chips
Corn chips



2 x avocados (ripe)

1 x small Spanish onion

1 x small red chilli

Small handful of coriander

1 x lemon

A dash of tabasco (optional)



Tomato salsa

4 x red tomatoes

1 x Spanish onion

1 x lemon

Small handful of parsley

Splash of good olive oil



Sour Cream

300ml of fresh sour cream

Preparing the Nacho mix

Fry off the onions and garlic in a little oil and once softened add the Mexican seasoning mix and continue to fry allowing the aromas to intensify. Add the beef mince and stir and continue to fry until the meat is sealed and browned off.

Soon after add the canned chopped tomatoes, refried beans and bring to the boil. Once at the boil turn the heat down so the bean mix is at a low simmer and cook for 20 minutes stirring occasionally.

After 20 minutes the mix should be thick enough that when spooned should slowly fall off the spoon.

Next place a spoonful of the hot bean mix in a flat serving bowl and place some corn chips on top. Add more bean mix to the chips along with a sprinkling of shredded cheese. Place more chips on top and repeat the process until you have a bowl full of corn chips. Finally add some bean mix to the top and dress with shredded cheese.

Now place the nachos under a hot grill to melt the cheese or in a hot oven. Once the cheese has melted dress with a spoonful of guacamole, sour cream and tomato salsa and garnish with a few sprigs of coriander and it’s ready to be served.


· If you are in a hurry you can purchase the salsas from your local supermarket pre made and ready to go.

· It’s also possible to use chopped black olives or chopped jalapeno peppers on the Nachos also or substitute the beef for chicken or if you want to make a vegetarian option use one can of red kidney beans in place of the meat.

Preparing the salsas


Slice the avocados in half and remove the seeds. Use a spoon to scrape the avocado out of its skin and place into the mixing bowl. Mash the avocado with the table fork until smooth. Thinly chop the Spanish onion into small cubes and add to the avocado mix. Next de seed the chilli by cutting the chilli down the centre exposing the seeds and discard them. Thinly chop the chilli and add to the avocado mix. Thinly slice the coriander and add to the mix and then slice the lemon in half and squeeze the juice over the avocado mix. Season the mix with a little salt and pepper, mix the avocado and you are ready to serve.

Tomato Salsa

Slice the tomatoes in quarters and de seed the tomatoes discarding the seeds. Thinly chop the tomatoes into small cubes and place in a bowl. Thinly chop the Spanish onion into small cubes and add to the tomatoes. Thinly slice the parsley and add to the mix. Slice the lemon in half and squeeze the juice over the mix, a dash of good olive oil and add salt and pepper to taste.


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    • Paule5619 profile image

      Paule5619 5 years ago from Lima, Peru

      Hi Casey, Yes, it's a great little recipe which I use quite often. Each to their own liking I guess. Thanks for the feedback.

    • Casey Strouse profile image

      Casey Strouse 5 years ago from Phoenix, Arizona

      Sounds great except I would leave the coriander out.