Lala's Kitchen

Who doesn’t love a good nacho? I stumbled across the original vegetarian recipe on Thermomix’s Recipe Community and gave it a whirl. When I first made this for my boys, I had to grind the beans almost to mush just so they can taste the sauce. Now, they just inhale their plate – full beans and all. I’ve made nachos on the stovetop before and they’ve NEVER loved it as much as this. In addition, I’ve modified the recipe to include lean beef mince to satisfy the husband’s love of beef nachos, although it does come out quite fine in this recipe as I prefer to emphasise on the beans. Either way, I reckon this Beef and Beans Nacho recipe makes for a great, easy to make, healthy meal that everyone in the family can enjoy. 

Prep and Cooking Time – 25 minutes  | Serves – 4

INGREDIENTS 

THERMOMIX & ORIGINAL RECIPE LINK – Michellecolbran’s Nachos with Beans

METHOD

Place onion and garlic in the TM bowl and chop 3 sec / speed 7. Scrape the sides of the bowl. 

Add oil, ground coriander, cumin powder and chilli flakes (if using) and cook 3 min / 100^oC  / speed 1.

Add beef mince and TM vegetable stock concentrate into the TM bowl and sauté 5 min / 100^oC  /  / speed . 

Add the tinned tomatoes, tomato paste and brown sugar into the TM bowl and mix with mince 2 sec / speed 3. 

Add the rinsed kidney beans into the TM bowl and gently mix it into the sauce using your spatula. Proceed to cook 12 min / 100^oC /  / speed .

When cooked, you can commence assembling your nachos by placing your corn chips or pita strips onto a plate. Spoon some of the sauce mixture, then grated cheese on top of the sauce. Melt the cheese in the oven or microwave and top with your choice of sour cream and avocado.