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  • 300 g lean beef mince
  • 1 medium onion, diced
  • 375 g pouch Wattie's Mexican Creations Nachos Simmer Sauce
  • 400 g can Wattie's Red Kidney Beans in Springwater, drained
  • 175 g bag nacho chips
  • ½ cup grated cheese
  • ½ cup sour cream (optional)


1. Heat a dash of oil In a heavy-based frying-pan and brown mince with the onion over high heat.

2. Reduce heat. Add Wattie’s Mexican Creations Nachos Simmer Sauce and the drained Wattie’s Red Kidney Beans. Simmer for 20-25 minutes until the mince is cooked.

3. Spread the nacho chips over an oven-proof dish. Spoon over meat and bean sauce. Scatter with grated cheese.

4. Place under a pre-heated grill until the cheese melts. Serve garnished with a dollop of sour cream if wished.


* Nacho sauce is suitable for creating a Taco or Quesadilla filling too.

* Mexican sauce is also slow cooker friendly. Cook on a low heat for 4 hours, or in an oven-proof dish at 160°C for 1½ - 2 hours, adding the beans ½ an hour before the end of cooking.

* Replace beef mince with chicken or lamb.

* To make a vegetarian option replace the meat with an extra can of kidney beans or 300g diced vegetables.

Rate and Review

6 Ratings Mexican Nachos

Reviews (6)

George Allbury's Rating
meljay nicole jennings's Review | Rating

omg looks so delcious going to give it a try next week

christopher drake's Rating
mark blackie's Review | Rating

Wife & I love this very much

Janine Frewen's Review | Rating

My husband wanted too try this recipe after seeing it on t v loved it

Danielle's Review | Rating

It was OK, but I found the flavour lacking.