The Mexican food is famous for a reason.
Try this healthy and delicious nachos recipe that’s loaded with mince, cheese, and refreshing vegetables, and comes together in half hour or less! We eat this all the time – its simply the best!
Best served with a bottle of Mexican beer.
I also have a surprise for my vegan friends – a vegan version of nachos with delicious vegan cheese and minced tofu or tempeh, of your choice. Hope you’ll enjoy.
To prepare the most delicious nachos you need the best quality ingredients.
Corn tortilla chips: Your nachos are only as good as the corn tortilla chips you build them with. Choose corn tortilla chips that are organic and made with all-natural ingredients.
Guacamole: All you really need to make guacamole is ripe avocados and salt. After that, a little lime or lemon juice—a splash of acidity— will help to balance the richness of the avocado. Then if you want, add chopped coriander leaves, chiles, onion, and/or tomato.
Pico de gallo salsa: A delicious combination of tomatoes, onion, coriander, chile and a splash of lime juice. Choose really ripe tomatoes. The riper the better. The flavour is built around the tomatoes and enhanced by the other ingredients. Unripe tomatoes will make your pico taste like cardboard. Don’t forget to scoop out the seeds and pulp of tomatoes and discard, otherwise, salsa will be too watery.
Fresh lime: Limes are that wonderful sour fruit that makes Mexican food completely outstanding.
Coriander leaves: Cilantro is an herb commonly found in Mexican dishes and salsas and is sometimes referred to as Mexican parsley. It is actually related to the spice known as coriander, which is the ground seed of the leafy cilantro plant. This is such a great addition to nachos or any Mexican dish.
Hot sauce: There are so many varieties of hot sauce on the market. Not sure which one is your favourite? Try Mamia’s sauce which is very well paired with Mexican Food.Mamia`s sauces are vegan-friendly. Prepared with no artificial colours, flavours or preservatives. Sauces available in three options: medium, mild and kiwi hot.
1/2 cup Mamia’s sauce + some to serve
one packet organic corn tortilla chips
1 cup grated cheddar cheese
1 cup seeded and chopped tomatoes
1/3 cup chopped red onion
1 cup sweet corn kernels
1 avocado, peeled and pitted
2 limes, cut into wedges
1 cup of fresh coriander leaves
pickled sliced jalapeños
- Preheat the oven up to 180C.
- In a large frying pan, brown the mince over medium heat. Break the meat into very small pieces while it is cooking. Add Mamia’s sauce and simmer for about 5 minutes. Season with salt and pepper. Set aside.
- Put chopped tomatoes, red onion, sweet corn and some chopped coriander leaves into a salad bowl, drizzle with lime juice, season with salt and toss gently together.
- In a medium bowl, mash together the avocado, lime juice, and salt. Mix in coriander leaves and chopped jalapeno.
- Arrange chips on a baking dish. Layer with 1/2 cheese and cooked mince, and remaining cheese. Bake in a preheated oven for 5-10 minutes or until cheese has melted.
- Take out corn tortilla chips from oven and add tomato salsa, sliced jalapeno, guacamole (mashed avocado), Mamia’s kiwi hot sauce to taste, sprinkle with coriander leaves and drizzle on some lime juice. Enjoy!