Spicy Beef and Butternut Nachos

We’ve taken butternuts, mashed them with some flour & eggs, and made butternut nachos! Possibly the best nachos ever! Try this recipe


Cooking Methods

  • Blending
  • Cooking
  • Frying



Prep Time

1 minutes

Cooking Time

20 minutes


For the Butternut Nacho Chips:

  • 500ml (2 cups) cake flour
  • 60ml (¼ cup) bread flour
  • 1 large egg 
  • 2 egg yolks
  • 125ml (1/2 cup) mashed cooked butternut
  • 500ml (2 cups) Oil for frying

For the Spicy Beef:

  • 500g Food Lover’s Market Ground Beef or Mince
  • 25g tomato puree
  • 15ml (1 Tbsp) brown sugar
  • 1 medium red onion, chopped
  • 1 medium red chili, sliced
  • 15g Old El Paso Roasted pepper and tomato spice mix
  • 15ml coriander, chopped

For the Fresh Salsa:

  • 1 Large red pepper
  • 1 Medium red onion
  • Hand full coriander, chopped
  • Squeeze of Food Lover's 100% lemon juice

To assemble:

  • 125ml (1/2 cup) Homemade Guacamole (see notes)
  • 125ml (1/2 cup) Old El Paso Ready-Made or Homemade Chunky Salsa
  • 30g grated cheddar cheese
  • 250ml (1 cup) sour cream
  • 3-4 limes
  • 200g butternut, cubed and roasted


For the Butternut Nacho Chips:

  1. Combine all ingredients in a food processor.
  2. Blend until a dough forms, if the dough is too dry, add 5ml of water at a time until dough comes together.
  3. Wrap and place in fridge to rest for 30 minutes.
  4. Remove and roll out on a floured surface, be sure to roll the dough as thin as possible (1-2mm) Cut dough in 5cm thick strips.
  5. Starting at one end, cut triangles in a zig zag form. Heat oil in a large pot. Deep-fry the butternut triangles in small batches until golden brown (1-2 minutes). Place on paper towel and set aside until needed.
  6. For the Spicy Beef:

    1. Heat a medium pan with oil. Fry onions until translucent.
    2. Add ground beef and fry for 5-10 minutes until browned. Add Old El Paso Spice Mix and continue to fry.
    3. Turn heat to medium and add tomato puree, brown sugar and sliced chilled. Cook for 10 minutes.
    4. Turn the heat off and stir in your chopped coriander. Set aside until needed for assembly.
    5. For the Fresh Salsa:

      1. Chop all the ingredients and mix together. Season with salt and pepper.
      2. To assemble:

        1. Turn oven grill on. In an oven proof dish, place butternut nacho chips in a circle while leaving space in the centre for the ground beef.
        2. Sprinkle cheddar cheese over and grill for 3 minutes until cheese is melted and crispy.
        3. Remove from the oven, pour ground beef in the center and top with butternut, salsa, guacamole, fresh lime wedges and coriander. Serve and enjoy!


Try this Homemade Guacamole Recipe

Make your own salsa! Try one of our top salsa recipes: