Cheesy Tex-Mex Beef & Pork Nachos
with Tomato-Spinach Salsa & Yoghurt
Feeling the need for muchos nachos? Make everyone in the house happy tonight with these easy homemade tortilla chips, cheesy Tex-Mex beef and pork mince, salsa and sour cream.
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
2 clove
garlic
½
Onion
1
carrot
1
tomato
1 bag
baby spinach leaves
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
beef & pork 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
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
¼ cup
water
20 g
butter
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic and onion (see ingredients). Roughly chop tomato and baby spinach leaves. Grate the carrot. • Slice mini flourtortillas into quarters.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• Divide tortilla wedges between two lined oven trays (don't worry if they overlap). Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then bake until lightly golden and crispy, 8-10 minutes.
Little cooks: Kids can help lay the tortilla wedges on the lined oven trays.
• While tortillas are baking, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef & pork mince, carrot and onion, breaking up mince with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium-high, then add garlic, Tex-Mex spice blend and tomato paste and cook until fragrant, 1 minute. • Add beef-style stock powder, the water and the butter and cook until slightly reduced, 1-2 minutes. Season to taste.
• Meanwhile, combine tomato, baby spinach and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste. • Divide Tex-Mex beef and pork and tomato-spinach salsa between plates. Sprinkle over shredded Cheddar cheese. • Dollop with Greek-style yoghurt. Serve with tortilla wedges Enjoy!
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.