Easy beef nacho bowl

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  • 1 tablespoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 tablespoons smoked paprika
  • 1 teaspoon oregano

nacho meat

  • Seasoning (as above)
  • 1 large red onion
  • 4 cloves garlic, finely chopped
  • 1 sleeve fresh coriander, stalks finely chopped and leaves set aside (half for guacamole, half to finish the meat)
  • 500g beef mince
  • 2 x 400g tins red kidney beans, drained and rinsed
  • 200ml passata
  • Lime


  • 2 ripe avocados
  • Large handful fresh coriander leaves, roughly chopped
  • Lime


  • Grated cheddar cheese
  • 2 carrots, peeled and grated
  • 2-3 tomatoes, chopped
  • Greek yoghurt
  • Corn chips


  1. To make the nacho seasoning, lightly toast the cumin and coriander seeds and grind them to a fine powder in a pestle and mortar. Add the smoked paprika and oregano and set aside.
  2. To make the meat mix, heat some oil in a frypan over medium heat and add the onions, coriander stalks and garlic. Cook until soft.
  3. Turn the heat up and add the meat. Season with salt and pepper. Cook until well-coloured and add the spiced seasoning mix. Stir to coat well.
  4. Add the beans and passata and mix well. Simmer over low heat for 10 minutes. Add the juice of 1 lime (or to taste) and a small handful of chopped, fresh coriander leaves to finish.
  5. To make the guacamole, add the flesh of the avocados to a bowl and roughly mash with a fork. Add the coriander leaves and lime and season with salt.
  6. Serve with corn chips and chosen toppings.

Credits: Best Recipes