Oh my goodness!  I made these clean nachos on Saturday night.  Hubby and I were having a lazy Saturday night in and we were feeling indulgent but although we felt like spoiling ourselves with a yummy dinner we didn’t want to order takeaway and feel awful in the morning.  They were seriously FANTASTIC!  Our new favourite ‘treat’ and I do use the word treat lightly because they are very clean so you really don’t need to feel bad about eating them – at – all!

The chilli recipe I have posted on an earlier blog post here but to save time and paper (because I know you’ll want to print this one off) I am going to write it all up again here.  If you don’t want to eat meat (and next time I am going to try them meat free) you can use the same spices etc and just increase the amount of beans and legumes for a vegetarian option.  I’ll definitely put the vegetarian version up here once I am happy with the recipe.

The components of the nachos are as follows:  The nachos ‘chips’, chilli con carne, salsa, guacamole and a handful of grated cheese.  I will set out how I organised each component below:

Here’s how I made them:

Nachos ‘Chips’

I cut a few sheets of mountain bread into corn chip sized triangles with some kitchen scissors, laid them out on a cookie tray lined with baking paper and sprayed with some olive oil and sprinkled with celtic sea salt and a little freshly ground pepper.  I baked in a hot oven (under the grill) for about 3 minutes.  I highly recommend watching them though as I burnt a few sheets going over just a few seconds!!!

Chilli Con Carne

(this makes more than enough for nachos for 2 plus extra for lunch the next day AND enough to freeze for another meal – the legumes really bulk it out)

You will need:

1 diced Onion

2 diced carrots

1 diced zucchini

2 diced sticks celery

500 grams organic lean beef mince

1/2 cup tomato paste

1 tin chopped tomatoes

1 tin chickpeas (Drained and rinsed well)

1 tin red kidney beans  (Drained and rinsed well)

1 tin cannellini beans  (Drained and rinsed well)

1 tin lentils (Drained and rinsed well)

Spice mix

2 teaspoons cumin

1 teaspoon paprika

1 teaspoon tumeric

1 teaspoon ground coriander

Chilli flakes to taste

To make the chilli

1.Cook mince in a large pan until brown.  Drain.

2. In same pan fry up the onion and celery in some garlic infused olive oil (or olive oil and 1-2 crushed garlic cloves)

3. Add the chopped veggies and saute.

4. Add the mince and spices and cook until flavours come together.

5. Add the tomato paste, tomatoes, beans and some salt (to taste) and simmer for 30 minutes with lid on.


Again – this was plenty for the nachos plus leftovers for the next day – delicious in a toasted mountain bread wrap or as part of a salad or served with scrambled egg whites for breakfast – the options are endless!

Chop and combine the following – you can add/leave out ingredients depending on your tastes…

1 punnet cherry tomatoes

1/2 red onion (optional)

1 cup corn kernels

1 cucumber

1 red chilli (optional)

A handful of shredded fresh basil

juice of a lime

Celtic sea salt and cracked pepper


Mash up the following together well:

1/2 Avocado

Juice of 1 lime

1 1/2 tablespoons greek yogurt

Salt & Pepper

To put the nachos together:

Start with a layer of nachos chips, add some chilli mixture, top with salsa, then a dollop of guacamole and finish with a handful of cheese … And enjoy!


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