Cheesy Beef Nachos

Cheesy Beef Nachos

with Homemade Chips & Avocado

Customer Favourite
Read more

What do you call cheese that isn’t yours? It’s nacho cheese! Luckily for you, we don’t just have cheesy words, we also have cheesy nachos (and they’re all yours). This saucy topping includes two spice blends - our Mexican Fiesta brings the heat and flavour, while dried red capsicum flakes add a very mild sweetness to the dish. The combination on this tasty meal is no joke!


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

6 unit

mini flour tortillas

(ContainsGluten, SoyMay be present Soy, Milk)

1 unit


1 unit


1 unit


1 unit


1 packet

beef mince

1 sachet

Mexican Fiesta spice blend

(May be present Gluten)

1 sachet

tomato paste

1 packet

shredded Cheddar cheese


1 packet

Greek-style yoghurt


1 sachet

red capsicum flakes

Not included in your delivery

olive oil

⅓ cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3340 kJ
Fat42 g
of which saturates14.7 g
Carbohydrate55.3 g
of which sugars11.6 g
Dietary Fibre0 g
Protein44.9 g
Cholesterol0 mg
Sodium1410 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 200°C/180°C fan-forced. Slice each mini flour tortilla into 8 wedges. Finely chop the tomato and cucumber. Cut the lime into wedges. Dice the avocado. TIP: Cut the avocado still in the skin, then scoop it out with a spoon.


Arrange the tortilla wedges over an oven tray lined with baking paper. Drizzle or spray with olive oil and season with salt and pepper. Bake until golden and crispy, 5-7 minutes.


While the tortillas are baking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the beef mince and cook, breaking up with a wooden spoon, until browned, 3-4 minutes. Add the Mexican Fiesta spice blend and red capsicum flakes and cook until fragrant, 1 minute. SPICY: You may find the Mexican Fiesta spice blend hot! Feel free to add less, depending on your taste.


Add the tomato paste and the water to the frying pan with the beef and stir to combine. Bring to the boil, then reduce the heat to low and simmer until slightly thickened, 1-2 minutes. TIP: Don't cook the mince for too long, as you want the nachos to be nice and saucy!


Sprinkle the shredded Cheddar cheese over the beef mixture, cover with a lid or foil and cook until the cheese has melted, 2-3 minutes.


Divide the tortilla chips between plates and top with the cheesy beef mixture. Finish the nachos with a dollop of Greek yoghurt, the avocado, tomato and cucumber. Serve with lime wedges. TIP: Serve the tortilla chips on the side if you prefer!