Pork and Chilli Nachos

Pork and Chilli Nachos

Serves 4-6 | Time to cook about 35-40 mins


  • 15mlsp (1tbsp) Oil
  • 1 Large onion, sliced and chopped
  • 500g (1.1lb) Lean minced pork
  • 2 Garlic cloves, peeled and chopped
  • 1 Red pepper, deseeded and sliced
  • 15mlsp (1tbsp) Mild chilli powder
  • 5mlsp (1tsp) Paprika
  • 5mlsp (1tsp) Ground cumin
  • 300ml (1/2 pint) Pork stock
  • 400g Can chopped tomatoes
  • 25ml (1/2tsp) Dried marjoram
  • 5mlsp (1tsp) Sugar (optional, to taste)
  • 2 x 15mlsp (2tbsp) Tomato purée
  • 300g (approx) Can red kidney
    beans, drained
  • Seasoning


  1. Add the oil and fry the chopped onions for a few minutes, put the lean pork mince in a large non-stick wok or saucepan fry for 4-6 minutes, until browned.
  2. Add the garlic, red pepper, chilli powder, paprika and cumin, stir well and leave to cook for 5 minutes, stir occasionally.
  3. Pour the stock into the mince mixture. Add the can of chopped tomatoes plus the dried marjoram and sugar (if required). Add tomato purée and stir well, simmering gently for 10 minutes.
  4. Add the kidney beans and stir well bringing to the boil again, then gently simmer without the lid for a further 10-15 minutes, adding a little more water if it looks too dry. Check the chilli flavour and season if required, with salt and black pepper.
  5. Place tortilla crisps in a large flat serving bowl, pour the chilli mince over the top and sprinkle with the grated cheese.