Loaded Tex-Mex Beef Nachos
with Cheddar Cheese & Sour Cream
What do you call cheese that isn’t yours? It’s nacho cheese! Luckily for you, we don’t just have cheesy words, we also have cheesy nachos (and they’re all yours). The saucy topping includes our Tex-Mex spice blend for subtle heat and delicious flavour, and we've added sour cream for a refreshing balance. The combination in this tasty meal is no joke.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
celery
1
leek
½
carrot
½ tin
sweetcorn
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
beef mince
1 sachet
Tex-Mex spice blend
1 packet
tomato paste
1 sachet
beef-style stock powder
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
sour cream
(Contains Milk; )
1 packet
parsley
Not included in your delivery
olive oil
⅓ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop celery. Thinly slice white and light green parts of leek. Grate carrot (see ingredients). Drain sweetcorn (see ingredients).
Little cooks: Under adult supervision, older kids can help grate the carrot.
• Slice mini flour tortillas into quarters. • Divide between two lined oven trays (don’t worry if they overlap). Drizzle with olive oil, season with salt and turn to coat. • Bake until lightly golden and crispy, 8-10 minutes.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook celery, leek, carrot and sweetcorn, stirring, until tender, 5-6 minutes. • Add beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add Tex-Mex spice blend and tomato paste and cook until fragrant, 1 minute.
• Add the water and beef-style stock powder to the pan and stir to combine. • Bring to the boil, then reduce heat to low and simmer until slightly thickened, 2-3 minutes. Season to taste.
TIP: Don't simmer it for too long, you want it to be nice and saucy! Add a dash more water to loosen the mixture if needed.
• Sprinkle shredded Cheddar cheese over beef mixture, then cover with a lid (or foil) and cook until cheese has melted, 2-3 minutes.
• Divide nacho chips between plates and top with cheesy beef mixture. • Dollop with sour cream and tear over parsley to serve. Enjoy!
TIP: Serve the nacho chips on the side if you prefer! Little cooks: Add the finishing touch by sprinkling over the parsley!