Opening the recipe box…
Greatest plates · Main
Loaded Beef Nacho Night
A big sizzling tray of crunchy tortilla chips piled with spiced beef, melted cheese and all the fresh toppings. Proper build-your-own party energy for the whole table.
Serves 4Prep 20 minCook 25 minBeef
Containsdairy · gluten
Protein 18%Carbs 24%Fat 58%
About 823 kcal a serve — 38 g protein, 49 g carbs, 54 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Heat the oven
PreheatPreheat the oven to 200°C. Get out a large ovenproof tray or baking dish ready for assembling the nachos.
Brown the beef
BrownHeat the olive oil in a large pan over medium-high heat. Add the onion and cook for 3–4 minutes until soft, then add the garlic and beef mince and break it up, browning for about 6–7 minutes until no longer pink.
Into the panBrown beef →
7 min
Spice it up
SimmerStir in the cumin, smoked paprika, oregano and tomato paste and cook for 1 minute until fragrant. Add the kidney beans and water, then simmer for 6–8 minutes until thick and saucy. Season to taste.
Into the panSimmer →
8 min
Make the fresh toppings
FreshWhile the beef simmers, toss the diced tomato, avocado and red capsicum with the lime juice and a pinch of salt in a bowl to make a quick fresh salsa.
In the bowlMix salsa →
Layer the tray
LayerSpread half the tortilla chips over the tray, spoon over half the beef and scatter half the cheese. Repeat with a second layer of chips, beef and cheese.
On the trayLayer up →
Bake until melty
BakeBake for 8–10 minutes until the cheese is fully melted and bubbling and the edges of the chips are golden.
Load it up and serve
ServePull the tray out and scatter over the fresh salsa, dollops of sour cream and plenty of coriander. Serve straight from the tray at the table.
On the trayTop & serve →
Cook's noteDon't overbake once the cheese melts or the chips will catch — pull it the moment it bubbles. Keep the beef, chips and toppings separable so everyone can build their own with salsa, cheese, sour cream and avocado; red capsicum is used here rather than hot chilli.
Estimated per serve
823 kcal · 38 g protein · 49 g carbs · 54 g fatestimates, within ~10%
Every recipe in KalaPlate reads like this.
A whole library of them — plus a weekly plan built around your household's rules, a shopping list that writes itself, and a plate guide for anyone tracking. Allergies are enforced, never filtered.
More recipes like this
Browse every recipeCheesy vegetable and bean quesadilla stack
Mexican · Main
Carnitas (Mexican Slow Cooked Pulled Pork)
Mexican · Main
Chilaquiles Verdes with Fried Eggs, Crema & Coriander
Mexican · Main
Mexican · Main