Mexican oven dish

This is a very delicious 'guilty pleasure' with those cheesy nachos!

Gluten free
180 degrees | 20 minutes
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  • 3P99 grams of minced meat
  • 1P30 grams of shredded cheese
  • 0.5C59 grams of onion
  • 0.5C27 grams of kidney beans
  • 0.5C27 grams of corn
  • 0.3C75 grams of bell pepper
  • 2C30 grams of nachos
  • 0.2C20 grams of fajita tomato sauce
  • 1F3 grams of olive oil
  • 3F30 grams of avocado
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How to cook

  • Cut up the onions and bell pepper.
  • Cook the onions in the olive oil, some garlic and some red pepper.
  • Add the minced meat and cook until it's brown.
  • Add cumin, salt, pepper, coriander and paprika spices.
  • Add the bell pepper, the beans and the corn and cook for a few more minutes.
  • Add the mixture into a small oven tin and put the nachos and the cheese on top.
  • Bake for 20 minutes in a preheated oven at 180 degrees.
  • Serve with avocado slices.
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  • The oven baking times are based on my hot air oven. Experiment in your own to see if it needs a bit longer or shorter.
  • Drain the liquid from the minced meat and onion mixture before adding the spices. Otherwise you'll remove the spices along with the liquid.
  • Use a big oven tin to make a large batch and enjoy with a group of people.