Need to feed a crowd – or a family? This Green Nachos recipe is a great go-to. It’s simple to make, tastes delicious and doesn't take long to prep and cook. Now that’s our kind of dish!
Nachos have unfairly been relegated to the naughty corner. Yet, you can easily transform this cheat day meal into a hearty and healthy favourite by using good quality, fresh ingredients. Top some organic corn chips with grass-fed protein, plenty of veggies, beans, avo and some full-fat dairy and you’ve got yourself a great balance of carbs, protein and good fats. Sure, you don’t want to be eating a bag of corn chips every day – but like everything, it’s all in moderation.
Some notes on the ingredients: it’s worth being really fussy about your corn chips. You want 3 ingredients – max. Organic corn, the healthiest oil you can find and some sea salt. That’s it. From a scour of the supermarket shelves, we found that the price of some of the cleaner, organic brands was actually cheaper than the brands filled with junk! Yep, we were those people examining packets in the supermarket aisles.
We tend to use our THR1VE Mexican Chilli with Broccoli and Cauliflower Rice for this dish – it really cuts down on the prep time. You might want to use two serves if you're cooking for a big crowd. You can also use regular cooked grass-fed beef mince and your own cauliflower rice, if you’d like.
If using your own mince, you might want to add in some extra spices when you cook the mince, like paprika, cumin, chilli and cacao. If using our Mexican Chilli, you may want to omit the extra chopped chilli – it’s cooked with chilli powder. Our Mexican Chilli also contains tasty kidney beans, so if you use the chilli, you will probably only need about half a can of kidney beans for this dish.
This makes a decent tray of nachos – so it’s great as finger food for a party or to feed a whole family, with a side of fresh leafy greens. Just quietly, we think these nachos would be great with our Sweet Potato and Avocado Tacos and a simple rocket salad, if you’re feeding a bigger crowd. So get creative, feel free to mix up the toppings and get ready for a Mexican fiesta!
- 200g bag organic corn chips
- 1 cup grated cheese, we like a mix of cheddar and havarti or gouda
- 300g grass-fed beef mince, cooked or THR1VE Mexican Chilli, heated according to packet instructions
- 130g cauliflower, blitzed into ‘rice’ and steamed or THR1VE Broccoli & Cauliflower Rice (comes with our Mexican Chilli), heated according to packet instructions
- 400g can red kidney beans, drained and rinsed well
- 1 avocado, sliced
- ½ cup greek yoghurt
- 2 tomatoes, diced
- Coriander, to serve
- Salt and pepper, to season
- Chopped red chilli, if desired
- Preheat oven to 200ºc. Line a baking tray with baking paper. Scatter the baking tray with the corn chips, then top with half the cheese.
- Spoon over the Mexican Chilli or mince. Scatter the chilli with broccoli and cauliflower rice. Then top with red kidney beans – you may not need the whole can. Scatter over the remaining cheese.
- Bake until the cheese is melted and starting to brown. Remove from the oven and top with avocado, dollops of yoghurt, diced tomatoes and a sprinkle of coriander. Season with salt and pepper, plus some chopped red chilli if you want more heat.