Tex-Mex Cheesy Beef Nachos
with Cheddar Cheese & Sour Cream
- Gluten(Wheat)
- Milk
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). The saucy topping includes our Tex-Mex spice blend for subtle heat and delicious flavour, and we've added sour cream for a refreshing balance. The combination on this tasty meal is no joke!
Ingredients
½
onion
½ tin
sweetcorn
1
carrot
6
Mini Flour Tortillas
(Contains: Gluten(Wheat))
1 packet
beef mince
1 packet
tomato paste
1 sachet
beef-style stock powder
1 bag
baby spinach leaves
1 packet
sour cream
(Contains: Milk)
2 clove
garlic
1 sachet
Tex-Mex spice blend
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
Not included in your delivery
olive oil
⅓ cup
water
Nutrition
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion (see ingredients) and garlic. Grate the carrot. Drain the sweetcorn (see ingredients).
Slice each mini flour tortilla into 6 wedges. Arrange the tortilla wedges over two lined oven trays. Drizzle (or spray) with olive oil and season with salt and pepper. Bake until golden and crispy, 8-10 minutes.
TIP: Keep an eye on them. You want them crisp, but not burnt!
While the nacho chips are baking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 3-4 minutes. Add the carrot and sweetcorn and cook until softened, 4-5 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. Add the beef mince and cook, breaking it up with a spoon, until browned, 4-5 minutes.
Add the tomato paste, the water and beef-style stock powder to the beef and stir to combine. Bring to the boil, then reduce the heat to low and simmer until slightly thickened, 2-3 minutes. Stir through the baby spinach leaves until wilted, 1 minute. Season with pepper.
TIP: Don't simmer it for too long, you want it to be nice and saucy! Add a dash more water to loosen the mixture if needed.
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 nacho chips between plates and top with the cheesy beef mixture. Dollop with the sour cream to serve.
TIP: Serve the nacho chips on the side if you prefer!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Tex-Mex spice blend and cheesy beef topping are a crowd-pleaser, though some reviewers found the seasoning a little salty or mild depending on preference.
- Ease of prep: Reviewers found this a quick and easy meal to put together, and several noted it was simple enough for kids and teenagers to cook independently.
- Suggestions: Add a tin of black beans to bulk out the mince mixture and boost fibre; some reviewers also swapped parsley for coriander for a stronger Mexican flavour.
- Next-day meals: Several reviewers noted the beef mixture kept well and made a great lunch the following day.
- Tortilla chips: Reviewers were divided — many loved the homemade baked tortilla chips and found them crispier and more flavourful than expected; others preferred shop-bought tortilla chips and found the flour tortillas went soft quickly.
- Portions: A number of reviewers felt the tortilla chip quantity was too small, particularly for four people, and suggested supplementing with extra shop-bought tortilla chips.
