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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

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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.

    Hot baked beef nachos finished with separate spoonfuls of cool salsa guacamole and sour cream

If it does not come out right

The faults this dish actually has. Open one for the fix.

How much spice blend per person?

Allow 4 g of an all-purpose South Asian spice blend per person for a curry – about one level teaspoon – which is 16 g for a family of four, or roughly 2 g for every 100 g of raw meat or vegetables.

Read the full answer

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Authentic Lahori All Purpose Mix pouch

Make it with the Authentic Lahori mix

One blend for karahi, curries, marinades, chips and everyday cooking.

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