Caribbean Beef Chilli Nachos Bowl

Caribbean Beef Chilli Nachos Bowl

with Charred Pineapple & Cucumber Salsa

Family Friendly
Read more

Get ready for a fiesta because this chilli nachos bowl has so much going on! From the pop of jerk flavour in the beef, to the sweet, charred pineapple salsa and cooling sour cream, enjoy the explosion of flavour with every bite.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


1 unit

brown onion

1 unit


½ unit

long red chilli

1 tin

pineapple slices

1 tin

black beans

1 packet

beef mince

1 sachet

mild Caribbean jerk seasoning

1 sachet

tomato paste

1 cube

beef stock

6 unit

mini flour tortillas

(ContainsGluten, SoyMay be presentSoy, Milk)

1 unit


1 bag


1 packet

sour cream


Not included in your delivery

olive oil

¾ cup


1 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3951 kJ
Fat35.3 g
of which saturates12.7 g
Carbohydrate94.2 g
of which sugars36.1 g
Protein49.9 g
Sodium2110 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

Preheat the oven to 200ºC/180ºC fan-forced. Finely chop the garlic (or use a garlic press). Finely chop the brown onion. Grate the carrot (unpeeled). Thinly slice the long red chilli (see ingredient list). Drain the pineapple slices. Drain and rinse the black beans. Heat a large frying pan over a high heat. Add the pineapple and cook, turning occasionally, until browned and slightly charred, 3-4 minutes. Set aside.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes.


Add the mild Caribbean jerk seasoning to the pan and cook until fragrant, 1 minute. Add the tomato paste, water, black beans and crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine, then reduce the heat to low and simmer until slightly thickened, 5-10 minutes. Season to taste.


While the chilli is cooking, slice the mini flour tortillas into wedges. Place the tortillas in a single layer on a oven tray lined with baking paper (don’t worry if they overlap slightly). Drizzle (or spray) generously with olive oil and season. Bake until lightly golden, 8-10 minutes.


While the tortilla chips are baking, finely chop the cucumber and charred pineapple. Roughly chop the coriander. In a small bowl, combine the pineapple, cucumber, white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Toss to combine.


Divide the jerk beef chilli and charred pineapple & cucumber salsa between bowls. Top with a dollop of sour cream. Garnish with coriander and chilli. Serve with the tortilla chips on the side.