Cheesy Loaded Nachos with Smashed Avocado, Sour Cream and Pickled Onions

Nachos are always a family favourite and they are super simple to make! Perfect to serve up after a long day at the beach.

Meal Prep


  • Pickle the onions
  • Make the nacho mince mixture.
  • Add the chips to a large tray, and scatter over the mince and cheese.
  • Grill for 5 minutes. 
  • Remove from the oven and add all the toppings.
  • Serve up and enjoy! 


  • You want to make sure the mince has nicely browned before adding the remainder of the ingredients as you don’t want the mince to taste stewed.

  • This recipe calls for ¼ cup of stock or water. We always like to have some stock frozen in ice cubes in the freezer to easily add to dishes like this but water is also fine.
  • We like to use mutti crushed tomatoes - they are rich in flavour and not as watery as many varieties. If your crushed tomatoes are little watery, we recommend adding another tbsp or two of tomato paste to add richness to the mince.


  • Swap picked onion for some finely diced red onion in the smashed avocado.

Meal prep guide - if you followed the meal prep guide you would have already chopped the veggies and pickled the onion.

This recipe serves four, if you’re cooking for two simply halve the recipe. 

  • 1 red onion (finely diced) 
  • 1 capsicum (finely diced)
  • 1 zucchini (finely diced)
  • 2 garlic cloves (crushed) 
  • 400g-450g beef mince
  • 1 Tbsp paprika
  • 1 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 1 tsp chilli flakes
  • 2 Tbsp tomato paste
  • 400g tin kidney beans (rinsed and drained)
  • 400g tin black beans (rinsed and drained)
  • 400g tin chopped tomatoes
  • ¼ cup chicken, vegetable or beef stock or water
  • Olive oil
  • Salt and pepper
  • 2 avocados
  • 1 lemon (juice)
  • 170g nacho chips 
  • 1 cup grated cheddar cheese
  • 125g sour cream
  • 1/3 cup coriander
  1. Get started by preparing the pickled onions (if using).

  2. Add the onion, capsicum, zucchini, garlic and olive oil to a large pan, over medium heat for 5-10 minutes or until soft. Remove from the pan and set aside.
  3. Add a little more olive oil to the pan over high heat and add the mince, cook for 5-7 minutes or until the meat is browned all over and any liquid has evaporated.

  4. Add the cumin, coriander, paprika and chilli flakes and cook for a couple of minutes before adding the cooked vegetables back in with the tomato paste, kidney beans, black beans, chopped tomatoes and stock; let simmer for 10-15 minutes or until it has reduced.

  5. Once the mince mixture has cooked add the chips to a large baking tray and spoon over the mince mixture add the grated cheese; pop it into the oven on the grill setting for about 5 minutes until the cheese has melted.
  6. In the meantime, make the smashed avocado. Simply add the avocados and lemon juice to a plate and mash with the back of a fork until combined; season to taste.
  7. Remove the nachos from the oven, dollop over the sour cream and smashed avocado, top with some fresh coriander and pickled onions. 


  • For a vegetarian option, you can leave out the mince and the stock and replace them with another tin of kidney beans (slightly mashed with a potato masher or back of a fork). 


  • Add some sliced fresh chilli or jalapeños if you like it spicy!