Nachos - in lasagne form! This is how to get your midweek Nachos fix with far less guilt! You can substitute the spices for a packet Nachos mix if you prefer. The Pico De Gallo adds freshness but is not essential! It is still scrumptious without it. You could make this even healthier by reducing the beef in this and adding more vegetables, like corn, diced zucchini and bell peppers (capsicum).
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
- 1 tbsp olive oil
- 1 onion , diced (brown, yellow, white)
- 2 garlic cloves
- 13 oz / 400 g ground/mince beef (use lean!)
- 1 oz / 28 g packet Taco Seasoning OR make your own - see Note 1
- 1/2 tsp black pepper
- 700 g / 24oz tomato passata or pureed canned tomatoes (Note 2)
- 1/2 cup water
- 14 oz / 400 g canned red kidney beans (or any other beans), drained
- 3 - 4 soft tortillas (flour or corn) - for layering
- 1 cup grated cheese (I used mozzarella, but any melting cheese is fine)
- 2 oz / 70 g corn chips
Pico de Gallo (optional)
- 1/2 avocado , diced
- 1 large tomato , deseeded and diced (Note 3)
- 1/4 spanish (red) onion, diced
- 2 tbsp lime juice (fresh or bottled)
- 3 tbsp fresh coriander leaves
- 1/2 tbsp olive oil
- Salt and pepper
Heat the oil in a large skillet over high heat.
Add the garlic and onion, and cook until translucent.
Add the beef and cook, breaking up into pieces, until browned. Add the Taco Seasoning and pepper about halfway through browning the beef.
Add the tomato passata, water and beans. Cook for 5 minutes, stirring occasionally until thickened but still very saucy. Remove from heat.
Assemble & Bake
Lay a tortilla in a pie dish (24 cm / 9 inch diameter). Use a slotted spoon to top with just under 1/2 the meat. Try to avoid using too much sauce so sort of "shake" each spoonful to drain out sauce.
Top with another tortilla + torn/cut pieces of another tortilla to cover completely.
Top with the remaining meat, again avoiding the sauce.
Top with remaining tortillas, then pour over all the sauce (and any residual meat).
Place in the oven and bake for 20 minutes. If you're worried about overspill, place it on a baking tray.
Remove from the oven, cover with corn chips then scatter with cheese. Bake until the chips are a bit golden and the cheese is melted - 10 to 15 minutes.
Serve, topped with Pico De Gallo and Sour Cream on the side, if using.
1. Homemade Taco Seasoning:
1 tsp onion powder
2 tsp paprika
1 tbsp dried oregano
1 tbsp ground cumin
1 1/2 tsp sea salt + more to taste
2. Tomato passata is just pureed tinned tomatoes. Nowadays it is readily available in supermarkets, usually alongside pasta sauces. It costs just a tiny bit more, sometimes the same, as canned tomatoes. If you can't find it, puree canned tomatoes or use crushed canned tomatoes.
3. To desseed a tomato, cut it in half and use a teaspoon to scoop out the watery seeds inside.
4. Make it gluten free by using corn tortillas.
5. Nutrition assuming 6 servings, excluding sour cream.
Serving: 380g | Calories: 420kcal | Carbohydrates: 27.3g | Protein: 29.6g | Fat: 22.8g | Saturated Fat: 7.4g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 285mg | Potassium: 1010mg | Fiber: 7.4g | Sugar: 6.8g | Vitamin A: 2400IU | Vitamin C: 49.5mg | Calcium: 250mg | Iron: 15.5mg