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Baked Nachos Tyrolean Style

35 minutes
Back to overview

Baked Nachos Tyrolean Style

35 minutes
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Ingredients for 4

1 large red onion
3 tbsp olive oil
3 garlic cloves
2 large red bell peppers
1 fresh chili pepper
2 tbsp tomato paste
2 tsp oregano
2 tsp mild paprika powder
1 tsp smoked paprika powder
1.5 tsp ground cumin
1 bay leaf
1 can diced tomatoes, 400 g
1 can kidney beans, 285 g
1 can corn, 285 g
100 g red lentils, dried
Salt, pepper

Cheese mix e.g., from
100 g Cheddar Cheese
100 g Emmental
100 g Alpine cheese

2 avocados
1 garlic clove
1 tomato
1 tbsp lime juice
1 tbsp olive oil
Salt, pepper

2 packs of nacho chips
60g HANDL TYROL Speck Julienne
150 g cocktail tomatoes
1 red onion
1 lime
1 cup sour cream
½ bunch coriander or herbs for garnish

For extra flavour on the nachos: with Speck Julienne Schinkenspeck HEU


Level of difficulty:
Hobby cook
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Chili sin Carne

  1. Finely chop onion, bell peppers, and fresh chili. Wash dried lentils and cook until tender without salt. Wash and drain beans and corn. Heat oil in a pan, sauté onion, press in garlic, add bell pepper and chili, and sauté for a few more minutes. Stir in tomato paste, add spices, and briefly roast.
  2. Now add diced tomatoes. Let it simmer for about 15 minutes. Stir in kidney beans, lentils, and corn, and cook for an additional 5 minutes. Season with salt and pepper.


  1. Dice the tomato, squeeze the lime, and press the garlic. Remove the seeds from the avocados, scoop out the flesh, and mash it with a fork. Mix all ingredients and season with lime juice, salt & pepper.


  1. For the cheese mix, grate the 3 types of cheese coarsely and mix well.
  2. Slice red onion and spring onion into rings, cut the lime into wedges, halve cocktail tomatoes, and pluck coriander leaves.
  3. Preheat the oven to 180 degrees Celsius (fan).
  4. Line a baking sheet with parchment paper and arrange chips on it, then layer a thin coat of Chili sin Carne and half of the cheese. Repeat this order once more. Bake in the oven for about 5-10 minutes until the cheese is melted.
  5. Serve the baked nachos on a plate with the parchment paper. Sprinkle fresh vegetables (onion, tomatoes, lime wedges) on top and garnish with Speck Julienne, coriander, and a few dollops of sour cream.

Serve with guacamole, sour cream, and additional Speck Julienne.

Tip: For extra spiciness, top the nachos with jalapeños!

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