Cheesy Nachos Recipe

  • 375g nachos
  • 200g cheddar
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 5ml ginger, grated
  • 1-2 red chillies, halved lengthways
  • 400g beef mince
  • 45ml tomato paste
  • 2 tins chopped tomatoes
  • 5ml lemon juice
  • 250g creamed cottage cheese
  • Sugar
  • Salt and pepper
For an avocado and pineapple salsa:
  • ½ pineapple, cubed
  • 10 ml coriander, chopped
  • 15ml parsley, chopped
  • 1 red chilli, finely chopped
  • Zest and juice of 1 lime
  • 2 avocado, cubed
  • 5ml fresh ginger, grated
  • Salt and pepper
For a tomato salsa:
  • 250g Rosa tomatoes, quartered
  • ¼ cucumber, diced
  • 15g coriander, finely chopped
  • 2 baby spring onions
  • ¼ red onion, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 10ml olive oil
  • 15ml lemon juice
  • Salt and pepper
Directions: Heat a little olive oil in a large pan and sauté the onions until translucent, then add the mince and allow it to brown. Then add the garlic, chilli and ginger. Add the tomato paste and cook for one minute before adding the chopped tomatoes. Add a little water, and simmer with the lid on for 30-45 minutes, stirring occasionally. Once cooked, season with salt, pepper and sugar, and add a little lemon juice to taste. For the avocado and pineapple salsa, mix the pineapple, chilli, red onion, ginger, limejuice and zest, avocado, coriander and parsley together. Season to taste with salt and pepper, and add extra limejuice to taste. For the tomato salsa, mix the Rosa tomatoes, cucumber, coriander, spring onion, red onion, chilli, olive oil and lemon juice together. Season well with salt and pepper. To serve, preheat the oven grill. Place the nachos in the pan, and top with the tomato and mince mixture. Top with grated cheddar and place under the grill until golden and crispy. Once grilled, top with the salsas and serve with cottage cheese. For more information about Le Creuset’s Toughened Non-Stick range, visit