Nacho casserole

Serve up a feast fit for a fiesta with this delicious nacho casserole recipe. Packed with mince and chilli beans and topped with cheese, coriander and sour cream, this dish is perfect for feeding a crowd

  • 30 mins cooking
  • Serves 6
  • Print
This recipe first appeared in Food magazine.
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  • 500 gram Quality Mark Beef mince
  • 1 onion, peeled and chopped
  • 420 gram can spicy chilli beans in sauce
  • 400 gram can diced tomatoes
  • 1/2 tablespoon Worcestershire sauce
  • 1 teaspoon beef stock powder, or a beef stock cube
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chilli powder
  • pinch of oregano
  • 1 heaped tablespoon tomato paste (approx 20ml)
  • 1 cup water
  • 300 gram spicy corn chips (approx)
  • 1 cup grated cheese
  • coriander leaves to garnish
  • sour cream to serve


  • 1
    In a frypan, brown the mince, crumbling it as it cooks. When the meat is browned, add the onion and cook it gently until it is soft, then stir in the beans, tomatoes, sauce, stock powder, spices, oregano, tomato paste and water. Stir the mince mixture to combine the ingredients and simmer it until the sauce has thickened.
  • 2
    Gently crumble half the corn chips and place them in the base of an ovenproof dish. Spread over half the mince and bean mixture then add a layer of whole corn chips. Top the corn chips with the remaining meat mixture and sprinkle over the grated cheese. Place the nachos under a grill and cook them until the cheese has melted. Garnish the nachos with the coriander leaves and serve them hot with the sour cream.


  • We used Sancho Mexican Salsa Flavour Corn Chips for this recipe.