Mexican Beef Nachos with Handmade Mountain Tortillas


  • 500g Harvey Premium mince beef
  • 1 brown onions finely diced
  • 5 cloves garlic finely grated
  • 2 Tbsp tomato paste
  • 400 mls tomato puree
  • 2 Tbsp ground cumin
  • 1 Tsp cayenne pepper
  • 1 Tbsp ground coriander
  • Olive oil, Salt and Pepper to taste
  • 1 green Chilli for garnish sliced finely
  • 250g Grated Cheese for garnish
  • Sour cream to taste

For the Guacamole

  • 3 ripe Avocado
  • 1 Red onion finely diced
  • 3 tomatoes deseeded and diced
  • 1 packet of coriander fresh washed and cut finely
  • 2 limes juice
  • Sea Salt Flakes & Cracked Black Pepper

For the mountain bread crisps

  • 1 Packet of mountain bread
  • Olive oil
  • Cayenne pepper powder, salt and pepper


  1. For the Guacamole, Dice the avocado place into a bowl, add the lime juice and mix gently. Add the remaining ingredients and mix place a piece of cling film over the top and set aside in fridge
  2. For the mountain crisps preheat oven to 170 Degrees, Place mountain bread on a chopping board and brush both sides with olive oil sprinkle with cayenne, salt and pepper. Cut into long triangles and bake for approx. 6 mins till crisp and golden. Let cool down.
  3. To cook the mince Heat 2 Tbsp of olive oil in a fry pan Sautee the onions and garlic over a low heat till it just starts taking colour, Add the spices and cook for 2 mins add the tomato paste and cook for 2 mins, Add beef and cook till caramelized stirring frequently to break up the beef add the tomato puree and cook till most of the liquid is reduced and you have a wonderfully glossy beef mince in your pan.
  4. To plate up assemble your mountain bread crisps on one side of a bowl, generously spoon your beef mince into the centre of the bowl, add cheese and let the residual heat melt it, spoon guacamole around the side. Spoon on sour cream atop of the cheese and garnish with fresh Chilli and coriander