Chilli nachos - Food A Fact Of Life

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Chilli nachos

A recipe to acquire, develop and secure practical food skills such as knife skills and hob skills such as (simmer and boiling,) and demonstrate the principles of good food hygiene and safety.

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Chilli Nachos

Overview:

11-14 YR
14-16 YR
16-18 YR

Complexity

Low-Medium
Time

45 mins
Serves

5

Ingredients

450g lean minced beef
410g can red kidney beans
1 jar (500g approx.) chilli con carne sauce
150g tortilla chips
40g reduced-fat Cheddar cheese

Equipment

Saucepan, heat-resistant spoon, can opener, colander, chopping board, grater, serving bowls.

Method

1. Dry fry the minced beef for 4-6 minutes, until browned.
2. Drain the red kidney beans.
3. Add the red kidney beans and chilli con carne sauce.
4. Simmer for 6-8 minutes.
5. Place the tortilla chips in the serving bowls and pour the chilli mince over the top.
6. Grate the cheese and sprinkle over the mince.

Top tips:

Vary your protein: Why not try minced pork or lamb?
Vegetarian Alternative: Swap the mince beef for additional red kidney beans or chickpeas.
Serving suggestion: Try adding jalapeños, olives, lettuce, tomatoes and serve with reduced-fat sour cream and guacamole.
Transform your leftovers: Why not make this dish using leftover chilli con carne or spgahetti bolognese?
Food skills: Check out our food skills videos to help understand the key skills used in this recipe.

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe.

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. For those with an allergy to gluten, use a gluten-free tortilla or nachos. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website.

Nutritional information

This recipe serves five portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more.

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?