Leftover chilli con carne nachos recipe
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- Meat and poultry
- Leftover beef
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
69 people made this
- 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
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Place the beef in a food processor and blitz until finely chopped.
- 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.
- 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.
- Place under the grill for 5 to 7 minutes until the cheese has melted and the top is golden.
- 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.
Reviews & ratingsAverage global rating:(2)
Reviews in English (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
Chilli Con Carne
I converted a life long Chilli hater with this recipe. My husband has never been a fan, but one day I persuaded him to try it. He now says he still doesn’t like Chilli, but he likes my recipe. Go figure!!
I always end up craving chilli in the colder weather so when the craving strikes, I usually order two packs of minced beef in my food shop – one for chilli and the other is reserved for a favourite with everyone in my house – mince and tatties.
To make the chilli con carne, heat the oil in a large saucepan over medium heat. Add the onion, capsicum, carrot, celery, garlic and chilli. Cook, stirring, for 5 mins or until onion softens.
Add the cumin, coriander, paprika and oregano and cook, stirring, for 1 min or until aromatic. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour.
Stir in the beans, diced tomato and tomato paste. Bring to a simmer. Reduce heat to medium-low and cook, partially covered, stirring occasionally, for 1½ hours or until the sauce thickens and the beans are tender.
Spoon the chilli con carne into a large serving dish. Top with the avocado and sour cream and drizzle with chilli sauce. Sprinkle with combined chilli. Serve with the corn or tortilla chips.
Heat oil in a large frying pan over a medium heat. Add onion and capsicum. Cook, stirring occasionally, for about 3 to 4 minutes, or until soft. Add beef. Cook, stirring to break up mince for about 5 minutes, or until browned.
Add seasoning, taco sauce, beans and 1⁄2 cup water. Bring to boil. Gently boil for about 10 minutes, or until thickened slightly. Season with salt and pepper. Remove from heat.
Arrange corn chips in a greased ovenproof dish (10-cup capacity). Sprinkle with half the cheese. Spoon over beef mixture. Sprinkle with remaining cheese.
Cook in a hot oven (200C) for about 10 minutes, or until cheese is melted and golden brown. Remove.
Top nachos with tomato, dollops of avocado and coriander leaves. Serve with lettuce leaves and sour cream.
Slightly thaw some puff pastry and press them into a greased muffin tin. Spoon in your leftover bolognese sauce (feel free to warm the sauce first and add extras if you want to stretch it), and either top with cheese or more pastry. Bake as per package directions, and you have little bolognese meat pies. Great for lunches and snacks!
If you’re a fan of Chilli Con Carne but you never get around to cooking it, start with your leftover bolognese sauce and go from there. Leftover bolognese can be mixed with some kidney beans, a chopped red chilli, and some hot sauce to make a really yummy and easy Chilli Con Carne. Feel free to also add capsicum, corn kernels or baked beans. Once it’s hot, serve it up as desired.
Arepas are criminally underrated, but are the ultimate comfort food.
My personal experience with the South American food has often been with chicken, but swapping in brisket has been a total success for me.
This recipe can be a little daunting because you’ll need to make the dough yourself, but it’s more straightforward than you might think. Give it a go!
Nachos with Cheese and Leftover Bolognese Sauce
This is another easy meal that goes into my leftover recipe collection. It’s very popular among children. The preparation takes up to 20 minutes and then another 10 minutes in the oven so voila you can serve nachos for dinner in 30 minutes.
You don’t need any exact measurements for this recipe and you can use all sorts of ingredients. Just experiment with what you have in the fridge and add as much as you like.
The best cheese is the one that melts easily. I often use cheddar cheese but grated mozzarella or red Leicester cheese are both good too. You don’t actually need anything else than cheese and tortilla chips to make quick basic nachos. Use a mix of all three kinds of cheese and make ultimate triple cheesy nachos.
The main topping is obviously cheese but there are many other ingredients that are easy to experiment with. The most common are:
Additionally, you can serve nachos with different types of dips, guacamole or sour cream. One thing I discovered and it really tastes great with nachos is my homemade basil pesto. I just spoon a few little drops over the nachos on my plate to take this meal to another level.
A great tip for quick toppings is to use leftover tomato sauce or bolognese sauce. I don’t really cook any sauces exclusively for this recipe. I learnt to plan our meals in advance and cook in bigger batches. I make a big pot of bolognese sauce that covers at least 2 of our dinners. Spaghetti bolognese is usually the first option. For the other half, it’s easy to convert bolognese into chilli con carne or like in this recipe to use leftovers as a topping for nachos.
Always cover tortilla chips with cheese first before adding other toppings. The cheese helps to protect chips from sauces and ingredients containing some liquid. But it won’t help if you use very wet ingredients. So drain the beans and olives properly before adding them in.
When I want to use my leftover bolognese sauce I usually reduce the sauce in the pan over medium heat to make it dryer.
The main ingredient – tortilla chips are generally gluten-free as well as cheese and all other ingredients in this recipe. But always check information on the packaging to be sure. I like to use Doritos Cool Original Tortilla Chips. These don’t contain any gluten but be aware of cross-contamination from the factory if you are celiac. I also found out that some of the Doritos Tortilla chips flavours contain wheat – like Doritos Chilli Heatwave Tortilla Chips so choose carefully when picking ingredients for your Nachos.
- 1 pound lean ground beef
- ¾ cup finely chopped white onion
- ½ cup finely chopped red bell pepper
- 4 cloves garlic, chopped
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1 (14 ounce) can diced tomatoes
- ¼ cup water
- 8 ounces tortilla chips
- 2 cups shredded cheese, such as Cheddar or pepper Jack
Preheat oven to 350 degrees F.
Cook beef, onion, bell pepper and garlic in a large skillet over medium-high heat, crumbling the beef with a spatula, until the meat is browned, 8 to 10 minutes. Stir in chili powder, cumin, oregano and coriander cook, stirring, for 30 seconds. Add tomatoes (with their juice) and water and simmer for 5 minutes.
Top chips with the chili and cheese. Bake until the cheese is melted, about 7 minutes.
To make ahead: Refrigerate chili (Step 2) for up to 3 days or freeze for up to 3 months.
Leftover beef is so great to cook with. It&rsquos already nice and tender from roasting, so it&rsquos exceptionally versatile.
I find that leftover roast beef works especially well slow-cooked in a rich sauce, like in this Leftover Roast Beef Chilli. But, it&rsquos also great in a hotpot, stroganoff, curry, chow mein or ragu.
If you like this chilli, you should definitely try my leftover roast beef burritos too!
Mexican chilli con carne lasagne with nacho topping
Heat the oil in a large pan over a medium heat. Cook the onions, minced beef & garlic until the mince is browned and the onions are tender. Add in the coriander, cumin & chilli powder and cook for 3 mins stirring constantly
Add in the tomato puree and cook out for 2 minutes, add in the red wine and simmer gently for 3 minutes
Add in the kidney beans and chopped tomatoes, dried oregano. Add in a little sea salt and cracked black pepper to taste and set aside
For the white sauce, take the butter and melt it gently in a pan over a medium to low heat
Add in the flour and stir in until a paste is formed, cook out for 2 minutes stirring all the time
Gently add in the milk a little at a time until all is added and it forms a smooth sauce. Add in the cream cheese and chive and stir through
Assemble in an oven proof dish starting with a layer of chilli con carne and then the pasta sheets. Continue to repeat this until you are 1-2cm from the top of the dish
After the last layer of lasagne pour over the white sauce and top with the crushed nachos and then sprinkle over the grated cheese. If you wish you can add some sliced jalapenos on top for an extra kick (optional)