Chilli Beef Nachos

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recipe by Kenwood

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Garnish with salsa, sour cream, and guacamole - why not try our own salsa and guacamole recipes!

recipe updated Apr 30, 2020


  • Onion icon
    50g (about ¼)
  • Jalapeño pepper icon
    Jalapeño pepper
    1 (14g)
  • Canned red kidney beans icon
    Canned red kidney beans
    400g (about 1½ cups)
  • Olive oil icon
    Olive oil
    1.5 tbsp (22ml)
  • Garlic clove icon
    Garlic clove
  • Ground coriander icon
    Ground coriander
    1 tsp (2g)
  • Ground cumin icon
    Ground cumin
    1.5 tsp (3g)
  • Chili flakes icon
    Chili flakes
    1 tsp (1g)
  • Smoked paprika icon
    Smoked paprika
    1 tsp (2g)
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Ground beef icon
    Ground beef
    250g (about 1⅛ cups)
  • Tomato paste icon
    Tomato paste
    40g (about 2½ tbsp)
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    200g (about ¾ cup)
  • Tortilla chips icon
    Tortilla chips
    9½ cups (about 250g)
  • Cheese icon
    4½ tbsp (about 65g)
  • Jalapeño pepper icon
    Jalapeño pepper
    as needed
  • Cilantro icon
    as needed


  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Baking dish - 2 quart

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Pre-heat oven - 180°C
  4. Fit stir tool to kCook bowl
  5. Add olive oil to the kCook bowl
  6. Fit kCook bowl to kCook Multi
  7. Attach lid to kCook bowl
  8. Heat with filler cap removed - 2 min, 120°C, speed 1
  9. Turn direct prep attachment to position 1
  10. Slice onion into the kCook bowl with direct prep attachment
  11. Turn direct prep attachment to position 2
  12. Add jalapeño pepper to the meat
  13. Add garlic clove to the meat
  14. Add ground coriander, ground cumin, chili flakes, smoked paprika and salt & pepper to the meat
  15. Cook with filler cap removed - 5 min, 98°C, speed 3
  16. Then add ground beef and tomato paste to the meat
  17. Cook with filler cap removed - 13 min, 98°C, speed 5
  18. Then add canned red kidney beans and canned chopped tomatoes to the meat
  19. Cook with filler cap removed - 10 min, 98°C, speed 3
  20. Add tortilla chips and cheese to a clean baking dish
  21. Bake until melted - approx 5 min, 180°C
  22. Transfer meat to baking dish
  23. Add jalapeño pepper and cheese to the baking dish
  24. Bake until melted - approx 2 min, 180°C
  25. Garnish with cilantro
  26. Serve
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