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Mexican Chilli Beef Nachos


2 Persons

Prep Time

5 Minutes

Cook Time

20 Minutes

Mexican Chilli Beef Nachos


  • 1 Jar of Bay’s Kitchen Spicy Mexican Stir-in Sauce
  • 250g Lean beef mince*
  • 75g Black beans (tinned)
  • 75ml Lactose-free yoghurt (optional, don’t use if dairy free**)
  • 50g Salted tortilla chips
  • ½ Green pepper
  • ½ Red pepper
  • 1 Lime
  • 10g Coriander
  • ¼ Tsp Chilli flakes***

To Serve:

  • Grated cheese (optional, don’t use if dairy free)

Nutrition (per serve):

  • Kcal – 493
  • Fat – 20g
  • of which saturates – 7.8g
  • Carbohydrates – 35g
  • of which sugars – 9.6g
  • Fibre – 8.1g
  • Protein – 39g
  • Salt – 2g


  1. Prepare by dicing your peppers and draining the black beans.

  2. In a large pan, fry the lean beef mince in oil for a few minutes, stirring frequently, until browned.

  3. Add the peppers, black beans, chilli flakes and Bay’s Kitchen Spicy Mexican Stir-In Sauce and stir well.

  4. Leave to simmer for 15 minutes to allow the peppers to soften with a lid on.

  5. In the meantime, prepare the lime yoghurt by adding the juice of one lime and finely chopped coriander to the yoghurt and mix well.

  6. Line a bowl with nachos ready to top with the Mexican Beef Chilli.

  7. Spoon the chilli onto the nachos and sprinkle with grated cheese. To serve, add any leftover coriander then drizzle with lime yoghurt.

*Use lean beef mince as high quantities of fat in a recipe can be a potential symptom trigger. 

**Dairy free option: don’t use lactose-free yoghurt or cheddar cheese or replace with vegan yoghurt and vegan cheese (please check the ingredients to ensure it’s low FODMAP). 

***Whilst chillis are a low FODMAP ingredient, some people with IBS have higher numbers of chilli pepper pain receptors in the gut, which can cause symptoms. If you’re sensitive to chilli, you can leave it out of this recipe.

This recipe has been created by Alice Nicholson, from Low FODMAP Inspiration.

This recipe has been reviewed and approved as Low FODMAP by Registered Dietitian Laura Tilt @nutritilty, on behalf of Bay’s Kitchen.

Copyright Bay’s Kitchen. Please do not reprint without permission.

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