Add Summer nectarines to your salsa for a new depth to your nachos! Tickle your tastebuds with this easy light meal perfect for a Summer get together.




  • Beef
  • Summer


  • South African
  • Mexican

Cooking Methods

  • Grilling

Prep Time

30 minutes

Cooking Time

45 minutes


For the Spicy Beef:

15ml (1 Tbsp) olive oil
1 red onion, diced
3 garlic cloves, minced
125g chorizo, diced
1kg ground beef
1 tomato, grated
1 small tin (70g) tomato paste
½ tin (200g) corn kernels
1 tin (410g) Food Lover’s Signature Mild Chakalaka

For the Nectarine Salsa:

2 nectarines, diced
1 small tomato, diced
4 sprigs of parsley, chopped
Zest and juice of 1 lime
Salt and black pepper, to taste

To serve:

Nacho chips
Sour cream


For the Spicy Beef:

Heat the olive oil in a saucepan over medium heat. Add the onions and sauté for 5 minutes. Add the garlic and chorizo, then fry for another minute or two. Add the ground beef and sauté unil cooked through and golden brown.
Add the grated tomato, tomato paste, corn kernels and chakalaka. Reduce the heat and simmer for 25-30 minutes.

For the nectarine salsa:

Combine all the ingredients in a bowl and mix through.

To assemble:

Place the nacho chips on a serving platter and top with the spicy beef, guacamole, sour cream, and the nectarine salsa.