Beef Nacho Bowl with Salsa and Chipotle Crema

Beef Nacho Bowl with Salsa and Chipotle Crema

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, October 21, 2018.



  • 1 brown onion
  • 2 carrots
  • 450g beef mince
  • 1 clove minced garlic
  • 1 pack nacho beef blend
  • 70g tomato paste
  • 1 can mild chilli beans
  • 1 cup GF beef stock
  • 100g feta cheese


  • 2 tomatoes
  • ½ telegraph cucumber

To Serve

  • ½ iceberg lettuce
  • 1½ bags corn chips
  • 4 Tbsp chipotle crema

Have Handy

  • olive oil
  • pepper
  • salt
  • chilli flakes


  1. Prep veggies Preheat oven to high grill. Finely dice onion and grate carrots.
  2. Cook veggies and beef Heat a drizzle of oil in a large, oven-proof fry-pan on medium-high heat. Cook onion for 2-3 minutes, until softened. Add beef mince and garlic, stirring, for 3-4 minutes, until browned. Add nacho beef blend and tomato paste. Cook a further 1 minute, until fragrant.
  3. Reduce heat to low-medium. Add carrot, chilli beans, stock and ¾ tsp salt. Add some chilli flakes for a heat kick! Stir to combine and leave to simmer for 13–15 minutes, stirring occasionally, until thickened.
  4. Make salsa Dice tomatoes and cucumber 1cm. Toss in a medium bowl with a drizzle of oil and vinegar. Season to taste. Finely shred lettuce and set aside.
  5. Grill beef When beef mixture has finished simmering, season to taste with pepper and crumble over feta cheese. Place in oven for 1-2 minutes, until cheese has melted. If you don’t have an oven-proof pan, pour beef mixture into an oven dish, top with feta and grill as per instructions.
  6. Serve beef, lettuce and a handful of corn chips in each bowl, then top with salsa, chipotle crema or plain mayo for fussier foodies.

Nutritional Information

Energy 2934 kj
701 kcal
Protein 33.6g
Carbohydrate 56.0g
Fat 38.0g