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Photo of Fancy nachos by WW

Fancy nachos

Total Time
2 hr 15 min
20 min
1 hr 55 min
The whole family will love this hearty version of a Mexican classic. Scoop salsa, cheese and beef onto corn chips, but keep napkins handy for messy fingers!


Olive oil

1 tbs

Beef chuck steak, raw

420 g, fat trimmed, finely chopped, (buy 500g)

Red onion

2 medium, thinly sliced

Green capsicum

1 large, chopped


2 clove(s), crushed

Ground cumin

1 tsp, seeds

Fresh coriander

1 tsp, ground

Ground paprika

1 tsp, smoked

Ground paprika

1 tsp, sweet

Dried chilli flakes

½ tsp, dried

Whole tomato canned in tomato juice

400 g

Beef stock

2 cup(s), (500ml)

Cooked black beans

220 g, rinsed, drained, (440g can)

Extra light cheddar cheese

¼ cup(s), grated

Fresh coriander

cup(s), coarsely chopped

Unsalted corn chips

100 g, (white)


  1. Heat half the oil in a large non-stick frying pan over medium-high heat. Add half the beef and cook, stirring, for 2–3 minutes or until browned. Transfer to a plate. Repeat with remaining oil and beef.
  2. Add onion and capsicum to same pan and cook, stirring, for 5 minutes or until onion has softened. Add garlic, cumin, ground coriander, paprikas and chilli and cook, stirring, for 30 seconds.
  3. Transfer onion mixture and beef to a heavy-based flameproof casserole dish. Add tomatoes and stock and bring to the boil. Reduce heat to low and simmer, covered, for 1 hour 30 minutes or until beef is tender. Add beans and simmer for 10 minutes. Stir in coriander.
  4. Place beef mixture and cheese in separate bowls on a large serving platter with corn chips. Serve.


SERVING SUGGESTION: Tomato & avocado salsa. Combine 1 vine-ripened tomato (finely chopped), 1 red capsicum (finely chopped), ¼ cup finely chopped fresh coriander, 1 medium avocado (finely chopped) and 2 tablespoons lime juice.TIP: You can use kidney beans instead of black beans.