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Photo of Beef nachos with chunky guacamole by WW

Beef nachos with chunky guacamole

Total Time
45 min
20 min
25 min
Forget piling ingredients on top of corn chips – this filling recipe flips traditional nachos on their head with a sprinkling of homemade chips on top


Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Lean beef mince, raw

400 g

Reduced-salt taco seasoning mix

35 g

Tomato paste

2 tbs

Orange sweet potato (kumara)

200 g, (kumara), grated


1 medium, grated

Canned red kidney beans, rinsed, drained

400 g, rinsed, drained

Corn tortilla

4 small, white, (4x26g)


1 medium, diced


1 medium, diced

Green shallot(s)

2 individual, (green), thinly sliced

Fresh coriander

2 tbs, (leaves)

Extra light cheddar cheese

80 g

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Heat oil in a large non-stick frying pan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until softened. Add beef and cook, breaking up any lumps, for 3–5 minutes or until browned.
  2. Stir in taco mix, tomato paste and ¾ cup (185ml) water and bring to the boil. Add sweet potato, zucchini and beans. Reduce heat and simmer, covered, for 10 minutes or until vegetables are tender.
  3. Meanwhile, cut each tortilla into 8 wedges. Lightly spray a large baking tray with oil. Arrange tortilla wedges on prepared tray in a single layer and lightly spray with oil. Bake for 6–8 minutes, turning once, or until golden and crisp. Cool.
  4. Combine avocado, tomato, shallots and coriander in a small bowl. Set guacamole aside.
  5. Spoon beef mixture into shallow heatproof serving bowls. Sprinkle with cheese and bake for 5 minutes or until cheese has melted. Arrange tortilla chips around the beef and top with guacamole. Serve.