Leftover chilli con carne nachos

Leftover chilli con carne nachos


30 people made this

About this recipe: A quick and easy version of the classic Mexican-style dish that makes great use of leftover beef. Crispy tortilla chips are topped with chilli con carne, salsa and cheese.

Hertfordshire, England, UK
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Serves: 4 

  • 200g (7 oz) leftover roast or barbecued beef, roughly chopped
  • 1 tablespoon oil
  • 1 small onion, diced
  • 1 small clove garlic, finely grated
  • 1 red chilli, diced
  • 2 teaspoons cumin seeds
  • 1 (400g) tin chopped tomatoes
  • 1 (400g) tin kidney beans, drained
  • 200g (7 oz) lightly salted tortilla chips
  • 200g (7 oz) salsa
  • 10 jalapeno slices, in brine, drained (optional)
  • 100g (3 1/2 oz) medium Cheddar cheese, grated
  • 175g (6 oz) guacamole

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Place the beef in a food processor and blitz until finely chopped.
  2. Heat the oil in a medium pan and add the onion, frying for 5 to 7 minutes until softened. Add the garlic, chilli and cumin and cook for a minute. Add the beef, tomatoes and kidney beans and stir until heated right through.
  3. Preheat the grill to high. Spread the tortilla chips out in a large ovenproof dish. Spread the chilli con carne over the top, then the salsa, jalapeños (if using) and finally the Cheddar cheese.
  4. Place under the grill for 5 to 7 minutes until the cheese has melted and the top is golden.
  5. Either spread the guacamole on top or serve in a bowl on the side. Serve immediately.


If you don't have leftover beef and would like to make this from scratch, you will need 200g (7 oz) of beef fillet.

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Reviews (2)


Really easy and v tasty. Great way to use left over roast beef. I used lentils instead of kidney beans ( as the children pick out the kidney beans). - 21 Jan 2015


Easy, fast, and very good! - 04 Oct 2013

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