Recipe
Grab your friends and tuck into this nachos recipe
Bring the fiesta home with this flavour-packed nachos recipe – loaded with tender brisket, melty cheese, and zesty guac, it’s guaranteed to wow your crowd.
By Nabula El Mourid
Up your nacho game with this gourmet, flavour-packed version. Quick to make, thanks to the cook-once-serve-twice beef brisket, this dish really comes into its own when you have a crowd to feed. Make it when avocados are in plentiful supply.
Serves 4
Ingredients to make nachos recipe
1 red capsicum (bell pepper), finely diced
1 red onion, finely diced
2 tablespoons taco seasoning
800 g (1 lb 12 oz) tinned crushed tomatoes
1 tablespoon tomato paste (concentrated puree)
400 g (14 oz) tinned black beans, drained and rinsed
500 g (1 lb 2 oz) Beef brisket (page 83), shredded
250 g (9 oz) cheddar, grated
230 g (8 oz) corn chips
olive-oil spray
chipotle paste, to serve (optional)
sour cream, to serve
Guacamole
2 avocados, roughly mashed
1 spring onion (scallion), finely chopped
100 g (3½ oz) cherry tomatoes, finely chopped
Juice of 1 lime
sea salt
How to make nachos recipe
Preheat the oven to 180°C (360°F). Lightly spray a baking tray with olive-oil spray and set aside.
Heat a large saucepan over medium heat. Add the capsicum and red onion and sauté until softened, about 5 minutes. Stir in the taco seasoning, tomatoes, tomato paste and black beans. Add the shredded brisket and cook, stirring occasionally, until the mixture is thickened and heated through, about 10 minutes.
Scatter the baking tray with a handful of the grated cheese. Dollop half of the brisket sauce evenly over the cheese. Stand the corn chips upright, filling the gaps around the brisket sauce. Continue layering by dolloping the remaining brisket sauce and sprinkling cheese between the chips and sauce. Top the nachos with a final layer of grated cheese, ensuring it’s evenly spread across the top, and lightly spray with olive-oil spray. Bake until the cheese is melted and bubbling, about 10–15 minutes.
While the nachos are baking, prepare the guacamole by combining the avocado, spring onion, cherry tomatoes, lime juice and salt, to taste.
If desired, mix the chipotle paste with sour cream for a smoky, spiced addition. Otherwise, serve the sour cream plain alongside the nachos.
Serve the nachos hot from the oven, topped with the guacamole and a side of sour cream.
Citro food tip
To make this dish ahead, prepare the brisket sauce and store it in the fridge in an airtight container for up to 1 week. Assemble and bake when ready to serve.
For extra crunch, grill (broil) the nachos for the last 2 minutes to crisp up the top layer of cheese. Substitute corn chips with baked sweet potato slices for a twist on traditional nachos.
Citro may receive a small commission at no cost to you on any orders placed using the book link in this article.
This is an edited extract from The Weekly Grocery Shop by Nabula El Mourid, published by Hardie Grant Books. Available in stores nationally from 2 September 2025. Photography by Rob Palmer, illustrations by Evi O Studio.
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