Nachos The Grousson Style

Nachos The Grousson Style

I ran out of ideas on what to make for dinner and decided to use the tortilla chips my parents bought – they would be heading back soon and I didn’t want to have any chips lying around (bad for Eva)! My parents wanted something light and since Noah has been fussy of lately, I wanted something that I could prepare earlier and put together quickly when necessary. Plus me turning into a panda and complex recipes equals a disaster!

So I ran out and bought some avocados as well as mince beef and bell peppers. Ended up with some pretty interesting nachos and really fabulous guacamole! Do note that with nachos, it’s best to use cheese that melts like mozzarella topped off with a strong flavoured cheese like cheddar or Gruyère. They didn’t have any of these so I settled for Emmental. Not the best of choices but it makes for a decent meal. Also, feel free to pile your nachos high up with plenty of layers of chips and mince as well as cheese. Do feel free to substitute beef with chicken, turkey or even pork and don’t worry – you can use different cuts of meat and not just mince!

Nachos The Grousson Style

Tortilla chips (unsalted)
1 Red & 1 yellow bell pepper – chopped and sliced (size is up to you)
1 cup fresh button mushrooms – chopped roughly
500 gms minced beef
1 medium sized onion – diced finely
A handful of smoked pork belly
Grated cheese – mozzarella & cheddar is preferred
1 stock cube


  1. Line the tortilla chips in a pan or ovenproof dish of your choice and place aside.
  2. In a pan, add some oil before tossing in the onions and smoked pork belly. Fry until fragrant before adding in the peppers, mushroom, beef and the stock cube. Fry until the beef is cooked and the mushroom is soft.
  3. Once ready, spread the meat mix over the chips before topping off with some grated cheese. Bake under the grill under the cheese is golden brown. Serve with some guacamole and sour cream.

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