Easy chilli con carne nachos

Combining two favourites, these tasty chilli con carne nachos are perfect for an easy midweek dinner.





  • 1 brown onion, finely chopped
  • 1 red capsicum, seeded, finely chopped
  • 2 celery sticks, finely chopped
  • 500g Coles Australian No Added Hormones 3 Star Beef Mince
  • 40g pkt Mexican seasoning
  • 400g can diced tomatoes
  • 400g can kidney beans or black beans, rinsed, drained
  • 230g pkt tortilla strips
  • 2/3 cup (80g) Coles Australian Shredded Tasty Cheddar
  • 2 spring onions, thinly sliced
  • 250g cherry tomatoes, chopped
  • 1 avocado, stoned, peeled, finely chopped
  • 1/2 cup coarsely chopped coriander



Preheat oven to 200°C. Line a large deep baking tray with baking paper. Spray a frying pan with olive oil spray and place over medium-high heat. Add the onion, capsicum and celery and cook, stirring, for 5 mins or until onion softens. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince changes colour. Add the Mexican seasoning. Stir to combine. Add canned tomato and beans and cook, stirring occasionally, for 10 mins or until mixture thickens slightly.


Arrange tortilla strips in prepared tray. Spoon the mince mixture over the tortilla strips. Sprinkle with cheddar. Bake for 10 mins or until cheddar melts.


Meanwhile, combine spring onion, cherry tomato, avocado and coriander in a small bowl. Season.


Top nachos with avocado mixture. Season and serve immediately.

Serve with sour cream and lime wedges

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.