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Nachos with mince and avocado

Nachos with mince and avocado

This Mexican nacho dish is quick to make and tastes fabulous. Ideal for weekends if you want to magic a quick dish on table - or just enjoy a snack.

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  • 1 red sweet pepper
  • 1 carrot
  • 1 onion
  • 75 g mushrooms
  • 1 leek
  • 2 cloves of garlic
  • 2 tbsp olive oil
  • 300 g minced beef
  • 1 tbsp Tex Mex seasoning
  • 75 g sweet corn
  • 2 tbsp tomato purée
  • 1 tsp paprika powder
  • 150 g tortilla chips (gluten free)
  • 150 g grated cheese
  • EAT ME Avocado
    3 avocados
  • Salt and pepper

Preparation method

  1. Preheat the oven to 180 °C.
  2. Finely dice the carrot and sweet pepper. Finely chop the onion and slice the mushrooms. Slice the leeks into half rings and chop the garlic.
  3. Heat the olive oil in a large frying pan and fry the onion and carrot on a medium heat for 5 minutes. Add the sweet peppers and mushrooms and fry for 5 minutes. Then add the garlic, the minced beef and the Tex Mex seasoning. Fry for 5 minutes or until the meat is done.
  4. Add the leeks, corn, tomato purée and paprika powder and fry briefly. Season with salt and pepper.
  5. Put the meat mixture in a large oven dish, divide the tortilla chips over the top and sprinkle with the cheese. Put the oven dish in the oven for about 8 minutes or until the cheese is completely melted.
  6. In the meantime, cut the avocados all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh out of the skin and cut into thin slices. Divide the avocado over the top of the dish.

Tip: Also tastes great with roughly chopped fresh coriander and halved cherry tomatoes.

Prefer not to use meat? Replace the minced beef with 300 g of drained and rinsed kidney beans. Fry the mixture in step 3 for just 3 minutes or until the beans are hot.


Nutrition value per person/bite

880 kcal
34 g
63 g
18 g
38 g
11 g
14 g

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