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Asian Beef Nachos with Chilli Soy Guacamole


2 teaspoons rice bran oil

500g beef mince

2 cloves garlic, minced

2cm ginger, minced

Pinch dried chilli flakes

⅓ cup Kikkoman Teriyaki Marinade

1 x 200g packet plain corn chips

2 cups (440g) shredded Cheddar cheese

1 small carrot, shredded

1 cup coriander, leaves picked and roughly chopped

1 small Lebanese cucumber, finely sliced

1 long red chilli, finely sliced

6 spring onions, finely sliced

Chilli Soy Guacamole

1 large avocado

¼ cup full-fat yoghurt

2 teaspoons Kikkoman Soy Sauce

2 teaspoons sesame oil

Pinch dried chilli flakes

Cook time
Prep time

Asian Beef Nachos with Chilli Soy Guacamole

Try this asian twist on nachos, full of umami flavour. Loaded with beef teriyaki, melted cheese and spicy soy guacamole, the whole family will be begging for another serving !


Heat the oil in a large frying pan over medium-heat high. Add in the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes, until nicely browned and cooked through. Add in the garlic, ginger and chilli flakes and stir through for 1 minute, or until fragrant. Add the Kikkoman Teriyaki Marinade and stir through until well coated. Remove from the heat.

Preheat the oven grill to high.

Spread the corn chips across a large baking tray (or two smaller baking trays). Spoon over the soy beef mince and sprinkle over the cheese. Place under the grill for 5 minutes until cheese is melted and corn chips are golden.

While the nachos are under the grill, make the Chilli Soy Guacamole. Add the avocado to a bowl and mash with the back of a fork. Add the remaining ingredients and mix together until well combined and creamy.

Remove nachos from the grill. Top with the shredded carrot, coriander, cucumber, chilli and spring onions. Dollop over the Chilli Soy Guacamole to serve.

Key tip

If you’d like your Chilli Soy Guacamole a little thinner for a drizzle consistency, add 1-2 tablespoons of water and whisk through.

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