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Nacho Pasta

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Freestyle


Nacho Pasta is a fusion recipe of rigatoni pasta and nacho filling topped with generous amounts of Nacho cheese sauce.


Units Scale

Minced Meat Topping

  • 400 g minced beef, 20% fat
  • 400 g chopped tomatoes
  • 2 tbsp tomato paste
  • 1/4 cup water
  • 3 tsp ground cumin
  • 1 teaspoon dried oregano
  • 2 tbsp chili powder
  • 1 tsp cayenne pepper
  • 6 cloves garlic, minced
  • 1 white onion, chopped
  • salt
  • freshly ground black pepper
  • oil


  • 2 large ripe avocados
  • 2 small ripe tomato, seeds and pulp removed, chopped
  • juice from 2 lime
  • salt
  • freshly ground black pepper



  1. Prepare your minced meat topping. In a pan add oil then sauté garlic and onions.
  2. Add the minced beef and the cumin, oregano, chilli powder and cumin. Cook until minced beef is brown.
  3. Add the chopped tomatoes, tomato paste and water, bring to a boil then simmer for 15 minutes until sauce gets thick. Season with salt and freshly ground black pepper. Set this aside.
  4. Prepare your guacamole by combining and mashing all ingredients together. Set aside.
  5. Pour nacho cheese sauce in a bowl then heat it in the microwave for 2 to 3 minutes.
  6. Combine cooked rigatoni pasta and minced meat topping, mix well then place on serving plates, pour a generous amount of Nacho cheese sauce on top.
  7. Top with guacamole then garnish with sliced jalapeno and coriander. Serve.