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Mexican Nacho Bowls
Mexican Nacho Bowls

Mexican Nacho Bowls

24 Review(s)
Cook Minutes 20 Min
Prep : 20 minutes Cook: 15-20 minutes
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These Mexican Nacho Bowls are a fresh take on the classic! Shake things up with individual bowls made from baked tortilla wraps – super crispy and easy to make. Use HEINZ [SERIOUSLY] GOOD™ Spicy Nachos Simmer Sauce for an extra kick and add some Wattie’s Black Beans in Springwater for a true Mexican fiesta!

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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
12 soft Taco tortillas
1 small onion, chopped
1 clove garlic, crushed
300 g lean beef mince
500 g jar HEINZ [SERIOUSLY] GOOD™ Spicy Nachos Simmer Sauce
400 g can Wattie's Black Beans in Springwater, drained
Corn and Tomato Salsa:
1 cup frozen whole kernel corn
2 medium tomatoes, diced
½ small red capsicum, deseeded and diced
½ small red chilli, deseeded and finely chopped
1 spring onion, chopped
Handful fresh coriander leaves, chopped
Juice from 1 lime or to taste
To Assemble:
1-2 cup shredded iceburg lettuce
1-2 avocados, peeled and sliced
1 ½ cup grated cheese
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Step 1
Preheat the oven to 200°C (fan bake). Grease jumbo muffin tins. Heat taco tortillas in the microwave for 10 seconds to soften. Brush one side of each taco lightly with oil and push the un-oiled taco side into the muffin tins. Bake for 5-8 minutes until edges are crispy. During cooking the tacos may puff up. Push them down into the muffin tin when baked. Transfer to a wire rack to cool. Repeat with remaining tacos.
Step 2
Heat a dash of oil in a frying pan. Add onion and garlic and cook over a medium heat until onion starts to soften. Increase the heat and add the mince. Brown the meat, breaking up the mince with a fork if necessary. Pour over HEINZ [SERIOUSLY] GOOD™ Spicy Nachos Simmer Sauce. Stir while bringing the sauce to near boiling. Add Wattie’s Black Beans and continue cooking with the lid off for 15-20 minutes until the mince is cooked and sauce thick.
Step 3
Corn and Tomato Salsa: Cook frozen corn according to packet directions. Cool. Mix all the ingredients together.
Step 4
To assemble: Place a bed of shredded lettuce in the base of the taco cup. Spoon nacho mix over half of the lettuce. Place a spoonful of tomato and corn salsa on the remaining lettuce bed. Top with slices of avocado and a little grated cheese.
Kraft Kitchen Tips!
If short on time you can use the Old El Paso Stand ‘N’ Stuff Tortillas. Also, if you don’t have jumbo muffin tins, you could use tall ramekins or ovenproof mugs and set our tortillas over them oil-side down.
Made With
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Black Beans

Wattie’s Black Beans are super versatile and are a great addition to or replacement for meat dishes.Heated or eaten as is, they are delicious from morning to night in Mexican cuisine such as burritos and tacos or simply used in dips, salads, soups and casseroles. 
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