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Nachos pie

Nachos pie


All the best bits of this classic Mexican-style sharer, beefed up into a hearty meal for four

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1895kj 454kcal
  • Fat
    High 34%
  • Saturates
    High 48%
  • Sugar
    Low 6%
  • Salt
    Med 18%

% of adult’s reference intake | Carbohydrates per serving : 26g


  • ½ tbsp Co-op olive oil
  • 375g Co-op 12% fat British beef mince
  • 1 tbsp fajita spice mix
  • ½ tsp cayenne pepper
  • 150ml hot beef stock, made with ½ stock cube
  • ½ x 198g can Co-op sweetcorn, drained
  • 400g can Co-op kidney beans, drained and rinsed
  • 70g Co-op lightly salted tortilla chips
  • 70g Co-op British white mild Cheddar
  • 1 tbsp Co-op sliced green jalapeños


  1. Preheat the oven to 190°C/fan 170°C/Gas 5
  2. Heat the oil in a large pan over a medium-high heat and fry the mince for 5-6 mins, until browned and cooked through
  3. Stir in the fajita spice mix and cayenne, then cook for another minute
  4. Pour in the beef stock and simmer for 1 minute more. Season, then add the sweetcorn and kidney beans
  5. Pour the mixture into a large ovenproof dish and top with the tortilla chips
  6. Grate the Cheddar on top, then finish with the jalapeño slices
  7. Bake for 20 mins, until bubbling and golden

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