Family-Style Summer Chili Nachos

Family-Style Summer Chili Nachos

with Kidney Beans and Tortilla Chips

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Gooey cheese, tender veggies and warm tortilla chips are the perfect combo for these summer chili nachos! Bright and fresh lettuce is the perfect topping for this flavour packed beef mixture. It adds the perfect amount of zip and crunch. Dig in and enjoying dinner tonight, family style!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Beef

20 g


1 can

Kidney Beans

400 g

Green Bell Pepper

113 g

Onion, chopped

1 tbsp

Mexican Seasoning

1 unit

Beef Broth Concentrate

2 tbsp

Tomato Paste

160 g

Roma Tomato

1 cup

Cheddar Cheese, shredded


6 tbsp

Sour Cream


170 g

Tortilla Chips

200 g

Baby Gem Lettuce

1 unit


Not included in your delivery

2 tbsp


4 tsp


2 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories875 kcal
Fat57 g
Saturated Fat18 g
Carbohydrate55 g
Sugar8 g
Dietary Fiber13 g
Protein41 g
Cholesterol109 mg
Sodium586 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Large Non-Stick Pan
Measuring Cups
Aluminum Foil
Baking Sheet
Large Bowl
Measuring Spoons
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400°F (to bake the nachos). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Mince or grate the garlic. Drain and rinse the beans. Core, then cut the bell peppers into 1/2-inch pieces. Cut the tomatoes into 1/4-inch cubes. Thinly slice the gem lettuce. Juice the lime.


Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then the ground beef. Cook, breaking up the beef into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F. **) Remove the pan from heat and carefully discard excess fat.


Return the pan to the heat. Add the onions, peppers, garlic and Mexican seasoning to the beef mixture. Cook, stirring often, until the peppers soften, 5-6 min. Season with salt and pepper. Add the broth concentrate, tomato paste, beans and 1/2 cup water. Cook, stirring together, until all the liquid evaporates, 2-3 min.


On a foil-lined baking sheet, layer the tortilla chips and chili mixture. Sprinkle with the cheese. Broil the assembled nachos in the middle of the oven, until the cheese melts and starts to brown, 3-4 min.


Meanwhile, in a large bowl, whisk together the lime juice, 2 tsp sugar and 3 tbsp oil. Season with salt and pepper. Add the gem lettuce and tomatoes to the dressing, then toss together.


When the chili-beef nachos are done, arrange the dressed lettuce and tomatoes on top and dollop with the sour cream. Serve family-style!