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Chilli Cheese Nachos

Serve 4
Preparation Time: 15 minutes
Cooking Time: 15 minutes


  • 1 tablespoon oil
  • 1 medium red onion, finely chopped (reserve 1/4 of onion and slice, for topping)
  • 2 teaspoons ground cumin
  • 1 teaspoon each ground coriander, chilli powder and smoked paprika
  • 2 cloves garlic, crushed
  • 500g beef mince
  • 1 x 400g can diced tomatoes
  • 200g packet corn chips
  • 1 packet Devondale All Rounder Sauce
  • fresh coriander, to serve
  • Devondale Sour Cream, to serve


  1. Heat oil in a large frying pan. Add chopped onion and garlic and cook over medium heat until soft. Add spices and cook for a further 1 minute or until fragrant.
  2. Add beef mince and cook, stirring with a spoon, until browned. Add canned tomatoes and 1 cup of water and simmer for 10 minutes or until thickened.
  3. Heat sauce according to packet instructions. Arrange corn chips on a serving platter and top with warm beef mince. Pour over cheese sauce. Top with sliced red onion, coriander and sour cream.


  • These nachos are great served with smashed avocado mixed with lime and chilli.
  • You can substitute the spices with a taco or Mexican spice blend to save time.