If you’re a fan of nachos but crave something a little different, these beef nachos topped with feta cheese are just what you need. In fact, this dish offers a delicious twist on the classic nacho experience and they are quick and easy to make.

Furthermore, they are perfect for sharing at gatherings or indulging in a cosy night at home. They offer a different take on typical nachos and are the ultimate comfort food snack.

Check out my Instagram page for more recipe inspiration! Also, you can use any of the leftover ingredients to make my delicious Beef Tacos with Feta and Beans recipe!

Feta-Topped Beef Nachos

Beef nachos topped with peppers, tomatoes, onions, kidney beans, charred baby corn, spring onions, red chilli, pickled jalapenos, pickled onions, feta and coriander.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer, Lunch, Side Dish, Snack

Cuisine American, Greek

Servings 2 people

Ingredients

  

Ground Beef Topping

• 1 tbsp Olive oil
• 250 g Minced beef
• 1 Onion (diced)
• 1 tbsp Chilli powder
• 1/2 tbsp Cumin
• 1/2 tbsp Paprika
• 1/2 tbsp Garlic granules
• 1/2 tbsp Onion granules
• 1 tbsp Tomato puree
• 100 ml Beef stock

Pickled Onions

• 1 Red onion (sliced)
• 50 ml Red wine vinegar

Ingredients

• 200 g Kidney beans (or black beans)
• 6 Baby corn (sliced)
• 200 g Tortilla chips

Pico de Gallo

• 50 g Pickled jalapenos (diced)
• 4 Tomatoes (diced)
• 4 Spring onions (chopped)
• 1 Bell pepper (diced)
• 1 Red chilli (sliced)
• 1/2 Onion (diced)
• Lime juice (dash)

Toppings

• 150 g Feta cheese (crumbled)
• Fresh coriander (handful)
• Optional (top with salsa and guacamole)

Instructions

 

• Heat olive oil to medium-high in a large pan. Add the mince and cook for 2 minutes, stirring frequently, until starting the brown. Add in the onion and cook for a further 3-4 minutes until beginning to soften.
• Add the chilli powder, cumin, paprika, garlic granules, and onion granules and cook for a further minute. Add the tomato puree and beef stock. Season with salt and pepper to taste. Bring to a boil and then turn down the heat to medium, stirring occasionally. Cook for 15 minutes until the stock has reduced.
• Meanwhile, add the red onion and red wine vinegar to a small bowl. Add a pinch of salt and leave to pickle while you prepare the toppings (stir frequently). Drain before adding to the nachos.
• Place the kidney beans in a small saucepan and cover with cold water until just covered. Cook on a medium-low heat for 3-4 minutes until warmed through (do not allow them to boil). Drain and set aside.
• Heat a frying pan to medium-high and add the baby corn. Fry in the dry pan for 3-4 minutes until charred.
• Add the pickled jalapenos, tomatoes, spring onions, bell pepper, red chilli, and onion to a bowl. Add a dash of lime juice and season with salt and pepper to taste. Stir until well combined.
• Divide the tortilla chips between two bowls and top evenly with the beef mixture, kidney beans, charred corn, pico de gallo, feta cheese, pickled onions and coriander. You can also add salsa and guacamole if you like.

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