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Homemade loaded beef nachos with melted cheese, salsa, guacamole and sour cream in a baking tray
Nachos from above – melted cheese over spiced beef, dotted with jalapeños, salsa, guacamole and sour cream.

Loaded Beef Nachos

Layered twice so the beef and cheese reach the bottom of the tray. The wet toppings go on after baking, never before.

Prep
15 mins
Cook
20 mins
Total
35 mins
Serves
4–6
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Kitchen roadmap

Before you cook

The details that make or break this dish, mapped to the exact step where they matter.

  1. Watch forDry the beef before seasoning
  2. Make sureBuild two complete layers
  3. Avoid thisCold toppings go on after baking

Ingredients

Authentic Lahori All Purpose Mix pouchCooking this? You will need the mix.Add to basket

Method

8 steps

  1. Brown the mince over high heat.

    Allow its water to evaporate before seasoning.

  2. Add the onion and cook for four minutes.

  3. Add AL Mix, paprika and tomato purée. Fry for one minute.

  4. Add the water and simmer until the meat is moist but not wet.

  5. Spread half the tortilla chips over a wide tray.

    Add half the beef and cheese.

  6. Repeat the layers so the toppings are not all sitting on top.

    A wide tray of nachos being built in two even layers of tortilla chips beef and cheese before baking

  7. Bake at 200°C for 7–9 minutes until the cheese melts.

  8. Add jalapeños, salsa, guacamole, sour cream and spring onions after baking, and serve immediately.

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Make it with the Authentic Lahori mix

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