Mexican Nachos Bake

6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (332 g)
  • Calories 774
  • Total Fat - 25.9 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 22.9 mg
  • Sodium - 1090.5 mg
  • Total Carbohydrate - 110.2 g
  • Dietary Fiber - 23.2 g
  • Sugars - 30.1 g
  • Protein - 31.4 g
  • Calcium - 458.3 mg
  • Iron - 8.3 mg
  • Vitamin C - 16.2 mg
  • Thiamin - 0.6 mg

Step 1

Preheat oven to 180°C and then grease a 25cm round ovenproof dish (8-cup capacity).

Step 2

To make filling, heat oil in a large, deep frying pan over a medium heat and add onion, capsicum and garlic and cook, stirring occasionally, until onion is soft and then add beef and cook, stirring with a wooden spoon to break up mince, for about 5 minutes, or until browned.

Step 3

Add seasoning and cook, stirring, for 1 minute and then add undrained beans and salsa and mix well to combine and then bring to boil and boil gently, stirring occasionally, for about 10 minutes, or until slightly thickened.

Step 4

Remove from heat and stir in coriander and spoon into prepared dish.

Step 5

Combine corn chips with 1/2 cup of the cheese in a large bowl and scatter over filling and top with remaining cheese.

Step 6

Cook in preheated oven for about 12 minutes, or until golden brown.

Step 7

Serve with guacamole, chopped tomatoes and sour cream and garnish with extra coriander

Tips & Variations


No special items needed.

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