Meat Lovers Nacho Bake Recipe

Meat Lovers Nacho Bake Recipe

As we prep to say goodbye to 2024 and welcome 2025, you may be sitting with some leftover Gammon or cuts of beef or chicken after celebrating the holiday. This meaty nacho bake is perfect for repurposing all your leftover meat into one tasty leftover meal.

 

You will need:

  • 2 cups leftover Bayside Butchery beef, pork or chicken shredded or finely chopped

  • 1 tbsp olive oil

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 1 cup canned diced tomatoes (with juices)

  • 1 tbsp tomato paste

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • 1 tsp chilli powder (optional, for heat)

  • Salt and pepper, to taste

  • 1 large bag tortilla chips

  • 1½ cups grated cheese (Cheddar, Monterey Jack, or a mix)

  • ½ cup canned black beans or kidney beans, rinsed and drained

  • 1 cup corn kernels (canned, frozen, or fresh)

  • ½ cup sliced black olives (optional)

  • 2 tbsp fresh cilantro, chopped (for garnish)

  • Sour cream, guacamole, and salsa, for serving

 

Method:

  1. Preheat your oven to 190°C 

  2. Heat the olive oil in a large pan over medium heat.

  3. Sauté the onion until soft, about 3-4 minutes. Add the garlic and cook for 1 minute until fragrant.

  4. Stir in the leftover meat, diced tomatoes, tomato paste, cumin, smoked paprika, and chili powder.

  5. Cook for 5-7 minutes until the mixture thickens slightly. Season with salt and pepper to taste.

  6. In a large, ovenproof dish, spread a layer of tortilla chips.

  7. Top with half the beef mixture, half the beans, corn, and olives, then sprinkle with half the cheese.

  8. Repeat the layers, finishing with a generous layer of cheese on top.

  9. Place the dish in the oven and bake for 12-15 minutes, or until the cheese is melted and bubbly.

  10. Remove from the oven and sprinkle with fresh cilantro. Serve immediately with sour cream, guacamole, and salsa on the side.