• 2 bottles FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 500 grams beef mince
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin powder
  • 300 millilitres sour cream
  • 250 grams grated Mozzarella
  • 180 grams bag of tortilla chips
  • Sliced red/green chillies (optional)
  • Salsa:
  • 2 tablespoons FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 4 medium tomatoes
  • 1/2 red onion
  • 1 garlic clove
  • Splash of white wine vinegar
  • Small bunch of coriander


  1. Preheat the oven to 180’C
  2. Fry the mince until it is cooked through, add the turmeric, cayenne pepper, garlic powder and cumin powder while browning
  3. Once cooked, add a whole bottle of FRANK'S RedHot® and simmer for 5 minutes.
  4. Mix all the salsa ingredients into a blender and pulse a few times until all the vegetables are chopped but still chunky
  5. Add the 2 tbsp of FRANK'S RedHot® and stir – add more if you dare!
  6. In a large oven proof dish or oven tray, place of a layer of tortilla chips and sprinkle a third of the mozzarella cheese. Layer more tortilla chips to fill the dish and cover the cheese
  7. Pour the Frank’s spicy beef across the middle of the nachos and randomly place healthy spoonsful of the spicy salsa
  8. Top this with the rest of the mozzarella and bake for 12-15 minutes
  9. Once the cheese has melted and started to slightly brown, spoon on the sour cream onto areas without salsa
  10. Sprinkle with the sliced chillies and more FRANK'S RedHot®
  11. Serve and enjoy!