The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chilli beef nacho fries
Make midweek a culinary peak with fiesta flavours! Bake (or air-fry) thin potato fries until golden, while you sizzle onions, peppers and beef mince. Our easy peasy garlic paste and Mexican spice mix add flavour oomph, so a short simmer in tomato sauce finishes that beautiful beef base. Throw together a zesty tomato salsa, lime dressing and miso drizzle, so you can load those fries and feast on!
SWK: Source of fibre
SWK: High protein
Plants 4
highly rated
Serving size
Ingredients
- 1000g potatoes
- 200g baby tomatoes
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 2 onion
- 2 pepper
- 1 unwaxed lime
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 handful of fresh coriander
- 500g beef mince (5% fat or less)
- 4 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 400g passata (tomatoes, salt, citric acid)
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
Nutritional Information
Calories: 543
Protein: 39g
Carbs: 76g
Fat: 8.2g
Ingredients
- 500g potatoes
- 1 onion
- 1 pepper
- 250g beef mince (5% fat or less)
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 200g passata (tomatoes, salt, citric acid)
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 1 unwaxed lime
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 handful of fresh coriander
- 110g baby tomatoes
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
Nutritional Information
Calories: 548
Protein: 39g
Carbs: 78g
Fat: 8.3g
Chilli beef nacho fries
Make midweek a culinary peak with fiesta flavours! Bake (or air-fry) thin potato fries until golden, while you sizzle onions, peppers and beef mince. Our easy peasy garlic paste and Mexican spice mix add flavour oomph, so a short simmer in tomato sauce finishes that beautiful beef base. Throw together a zesty tomato salsa, lime dressing and miso drizzle, so you can load those fries and feast on!
Cook time:
35 mins
Cuisine:
American
Food group:
Beef
Allergens: Soya, Milk
Cooking Instructions
Before you start
- 1x baking tray lined with baking paper
- 1x non-stick saucepan
- 3x small bowls
Get the fries going
- Heat your oven to 220ºC/fan 200ºC/gas 7/air fryer 200ºC. Cut the potatoes into thin fries.
- Put the fries on a baking tray lined with baking paper (or into the air-fryer basket), spritz with cooking spray and lightly season. Roast for 25-30 mins (air-fry for 18-20 mins).
Slice & sizzle
- Meanwhile, peel and thinly slice the onions. Deseed and thinly slice the peppers.
- Spritz a non-stick saucepan with cooking spray and put it over a medium heat. Fry the onions, peppers and mince for 5-7 mins, until browned.
Turn up the flavour!
- Add the garlic paste and Mexican spice and stir well.
- Squeeze in the passata, then crumble in the stock and pour in 200ml water (300ml for 4 portions). Simmer for 8-10 mins, until the sauce reduces and loosely coats the mince.
Sort your toppings
- At the same time, grate the lime zest into a small bowl. Add half the yogurt and a squeeze of lime juice (to taste) and mix well.
- Finely chop the coriander and quarter the tomatoes. In a second small bowl, mix them with another squeeze of lime juice (to taste) to make a salsa.
- In another small bowl, stir together the remaining yogurt and miso.
- Cut any remaining lime into wedges.
Plate up
- Spoon the chilli beef over the fries, then scatter the tomato salsa on top and drizzle with the miso and lime yogurt dressings.