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Photo of Beef nachos by WW

Beef nachos

Total Time
40 min
15 min
25 min
Whip up Friday night nachos in a flash – all in takes in 35 minutes and five ingredients!


Hard taco shell

132 g, (12 x 11g taco shells)

Oil spray

1 x 3 second spray(s)

Lean beef mince, raw

600 g


35 g, (1 packet taco seasoning)

Canned diced tomatoes

400 g, (60g)

Tomato-based salsa

125 g

Extra light cheddar cheese

½ cup(s), grated, (60g), grated

Extra light sour cream

cup(s), (80g)


  1. Preheat oven to 200°C. Break the taco shells into triangle shapes and arrange, in a single layer, on a baking tray. Bake for 2-3 minutes or until crisp. Place around edge of 1.5L (6-cup) capacity ovenproof dish.
  2. Lightly spray a large frying pan with oil and heat over medium heat. Cook the mince, stirring to break up any lumps, for 5-10 minutes or until browned. Add the spice sachet and cook, stirring, for 1 minute or until fragrant. Add the tomato. Reduce heat and simmer for 5 minutes or until sauce has thickened slightly.
  3. Spoon the beef mixture into the centre of the taco chips. Sprinkle with the cheese and bake for 3-5 minutes or until the cheese melts. Serve with a dollop of sour cream and the tomato salsa.


SERVING SUGGESTION: Fresh coriander.