Spicy mushroom nachos

We have reached the end of the #JoinTheBlendTrend series and I thought I would finish up with a dish that reminds me of fun times with friends, feasting and general merriment. I actually remember the last time I ate nachos at a Mexican restaurant with friends – it was a rainy Cape Town evening a very, very long time ago (note to self: arrange a Mexican dinner soon!). Luckily nachos are pretty easy to whip up and enjoy at home and I am sure you will enjoy these ones!

As with all the recipes in the series I have used a combination of meat and mushrooms in a 50/50 ratio to make the spicy mushroom mixture. There are so many advantages to using mushrooms in your savoury dishes at home. Umami-rich mushrooms enhance the flavour of the dish while adding plenty of nutrients (especially great if you are a parent like me with little diets to consider). Mushrooms also help to stretch the meal into more portions and make it more economical.

It is extremely rare for there not to be a punnet of mushrooms in my fridge. My family love them and we use them in most of our dishes. I have truly enjoyed working on this series of recipes – which was your favourite?



  • Servings: 2 (generously)
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For the beef and mushroom topping:

  • 2 tsp vegetable oil
  • ½ onion, chopped
  • 1 tsp crushed garlic
  • 1 bay leaf
  • ¾ tsp chilli powder
  • ½ tsp paprika
  • ½ tsp cumin
  • 200g beef mince
  • 200g mushrooms, chopped
  • 1 x 400g tin tomatoes
  • 1 cup beef stock
  • salt
  • pepper

To assemble:

  • 200g nacho corn chips
  • 90g grated cheddar cheese
  • sour cream to serve
  • guacamole to serve

For the salsa:

  • 2 tomatoes (about 250g), chopped
  • ¼ white onion, finely chopped
  • 1 tsp lime or lemon juice
  • small handful of coriander, chopped

1.) Heat the vegetable oil in a large saucepan. Sauté the onion and garlic for a few minutes. Add the bay leaf, chilli powder, paprika and cumin and cook for a further minute.

2.) Add the beef mince and brown. Add the mushrooms, tomatoes and beef stock. Season with salt and pepper. Simmer for 25-30 minutes until the sauce has thickened. Remove the bay leaf and check the seasoning.

3.) Preheat your oven to 180°C. Arrange half the nacho chips in a single layer on one large ovenproof platter or two dinner plates. Spoon half of the mushroom mixture over the nachos. Sprinkle half of the cheese over the top.

4.) Arrange the remaining nachos in a layer on top of the cheese. Spoon the rest of the mushroom mixture on top, and sprinkle with the leftover cheese. Pop the nachos in the oven for 10-12 minutes until the cheese has melted and is starting to bubble.

5.) To prepare the salsa: combine the tomato, onion, lime juice and coriander in a bowl. Set aside.

6.) Take the nachos out of the oven and take straight to the table. Serve with a generous dollop of sour cream, guacamole and plenty of salsa.

This post is sponsored by MushoomsSA. Recipe, words and images are my own and were created for the #JoinTheBlendTrend campaign.


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