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One tray nachos for the whole family to share at the dinner table. Easy to vary by adding any ingredients of choice!

20 minutes - Serves 4


2 corn cobs
600g pork, beef or chicken mince 
1 packet Mexican spice mix (use to taste)
1 sachet tomato paste (2 tbsp)
400g red kidney or black beans 
1 bag corn chips 
1 packet grated cheese (200g)
2 tomatoes 
1 capsicum 
2-3 spring onions or 1 bunch chives
1 jar mild salsa 
From your pantry: oil, salt and pepper
This recipe is Gluten-free. 
Make this recipe Vegetarian / Vegan: 
Substitute mince with another tin of beans (of choice) and add
in a tin of crushed tomatoes. Omit the cheese if desired. 


1. Set oven to 220°C and line an oven tray.
2. Place corn cobs in saucepan and cover with water. Bring to the boil, drain and place at the table.
3. Heat a large frypan with oil over high heat. Add mince and cook for 3-4 minutes, breaking up lumps.
Add 1.5 tbsp Mexican spice mix and tomato paste, stir to combine.
4. Drain and add beans, season to taste with salt and pepper.
5. Spread corn chips over a large, lined oven tray. Pour over mince mixture and sprinkle with cheese.
Bake in the oven for 5-7 minutes until cheese is melted.
6. Dice tomatoes and capsicum, slice spring onions. Scatter over nacho tray.
7. Serve nachos at the table with a side of corn and salsa.

Replace the Mexican spice mix with 3 tsp smoked paprika, 2 tsp cumin and 1 tsp dried oregano if you like!

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