HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconUpside Down Beef Nachos
Upside Down Beef Nachos

Upside Down Beef Nachos

with Tomato Salsa & Sour Cream

Family Friendly
Read more

We've put a fun spin to your traditional nachos recipe - make a super saucy beef filling then bake it with tortilla chips on top! The result is an addictive mix of flavours and textures you'll want again and again!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo 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

2 clove



red onion






mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet

beef mince

1 sachet

Tex-Mex spice blend

(May be present Gluten)

1 sachet

tomato paste

1 box


1 packet

shredded Cheddar cheese




1 bag


1 packet

sour cream


Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3853 kJ
Fat42.5 g
of which saturates17.8 g
Carbohydrate74.6 g
of which sugars31.7 g
Dietary Fibre0 g
Protein50.9 g
Cholesterol0 mg
Sodium1594 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic and red onion. Grate the carrot (unpeeled). Roughly chop the capsicum. Cut the mini flour tortillas into 6 triangles. Set half the tortilla triangles aside and place the other half in a bowl. Lightly scrunch the tortillas in the bowl with your hands, drizzle with olive oil and season with salt and pepper. Toss to coat.


In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the beef mince, breaking up with a wooden spoon, until browned, 3-4 minutes. Transfer to a bowl and set aside.


Return the pan to a medium-high heat with a drizzle of olive oil. Add the onion (reserve a pinch for the salsa if you like!), carrot and capsicum and cook, stirring, until softened, 5 minutes. Add the Tex-Mex spice blend and garlic and cook until fragrant, 1 minute. Add the tomato paste and stir to coat. Add the passata and a dash of water and stir until combined. Return the beef to the pan and stir to combine. Season to taste.


Transfer the beef mixture to a baking dish. Top with the scrunched tortilla triangles, season with salt and pepper and sprinkle with the shredded Cheddar cheese. Transfer to the oven and cook until the cheese is golden and melted, 8-10 minutes. Place the remaining tortillas in a single layer on an oven tray lined with baking paper. Brush (or spray) with olive oil and season with salt and pepper. Bake until lightly golden and crispy, 6-8 minutes.


While the pie is in the oven, roughly chop the tomato and coriander. Combine the tomato, coriander and the reserved red onion (if using) in a small bowl. Drizzle with olive oil and season with salt and pepper. Toss to combine.


Divide the upside down beef nachos between bowls. Top with the sour cream and salsa. Serve with the remaining tortilla chips.