Loaded beef nachos: The ultimate easy footy finals snack

When the footy is on, nobody wants to spend the entire game in the kitchen.

That’s why these loaded beef nachos are such a winner. They’re quick to assemble, easy to customise and packed with all the flavours you want from a relaxed game-day snack.

Pile everything onto one large platter and let everyone dig in, or make individual plates if you’re feeding a smaller group.

Ingredients

500g beef mince
1 small brown onion, finely diced
2 garlic cloves, crushed
2 teaspoons ground cumin
2 teaspoons sweet paprika
1 teaspoon dried oregano
400g can diced tomatoes
1 x 400g can red kidney beans, drained and rinsed
1 large bag plain salted corn chips
2 cups grated tasty cheese
2 tomatoes, diced
1 avocado, diced
½ cup sour cream
½ cup sliced jalapeños, optional
2 spring onions, sliced
Fresh coriander, optional

Method

Preheat oven to 200°C (180°C fan-forced).

Heat a large frying pan over medium-high heat. Add the onion and cook for 2–3 minutes until softened.

Add the beef mince and cook, breaking it up with a wooden spoon, until browned.

Stir through the garlic, cumin, paprika and oregano and cook for 1 minute.

Add the diced tomatoes and kidney beans. Season with salt and pepper and simmer for 5–7 minutes, or until the mixture has thickened slightly.

Arrange half the corn chips on a large ovenproof platter or baking tray. Spoon over half the beef mixture and sprinkle with half the cheese.

Add the remaining corn chips, beef mixture and cheese.

Bake for 8–10 minutes, or until the cheese has melted and is bubbling.

Top with diced tomato, avocado, sour cream, jalapeños and spring onions. Scatter with coriander, if using.

Serve immediately.

Footy finals tip

Keep the toppings separate if you’re serving a crowd with different tastes. That way, chilli lovers can add jalapeños while everyone else can load up on avocado, sour cream and cheese.