HelloHero: Tex-Mex Cheesy Beef & Veggie Nachos
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HelloHero: Tex-Mex Cheesy Beef & Veggie Nachos

HelloHero: Tex-Mex Cheesy Beef & Veggie Nachos

with Homemade Chips & 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!

Tags:
Bestseller
Allergens:
Gluten(Wheat)
Milk

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

Total Time35 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

½

Onion

2 clove

garlic

1 tin

sweetcorn

1

carrot

6

Mini Flour Tortillas

(Contains Gluten(Wheat); )

1 sachet

Tex-Mex spice blend

1 packet

beef mince

1 packet

tomato paste

1 sachet

Chicken-Style Stock Powder

1 packet

baby leaves

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

1 packet

sour cream

(Contains Milk; )

Not included in your delivery

olive oil

⅓ cup

water

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Nutrition Values

Energy (kJ)3450 kJ
Calories824 kcal
Fat39.2 g
of which saturates20.8 g
Carbohydrate65.1 g
of which sugars18.2 g
Dietary Fibre12.9 g
Protein44.7 g
Sodium1720 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 200°C/180°C fan-forced. • Finely chop onion (see ingredients) and garlic. • Drain sweetcorn. • Grate carrot.

2
2

• Slice each mini flourtortillas into 6 wedges. Arrange tortilla wedges over two lined oven trays. Drizzle (or spray) with olive oil and season with salt and pepper. • Bake until golden and crispy, 8-10 minutes.

TIP: Keep an eye on them. You want them crisp, but not burnt!

3
3

• While the nacho chips are baking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 3-4 minutes. • Add carrot and sweetcorn and cook until softened, 4-5 minutes. • Add garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. • Add beef mince and cook, breaking it up with a spoon, until browned, 4-5 minutes.

4
4

• Add tomato paste, the water and chicken-style stock powder to the beef and stir to combine. Bring to the boil, then reduce heat to low and simmer until slightly thickened, 2-3 minutes. • Stir through baby spinach leaves until wilted, 1 minute. Season with pepper.

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.

5
5

• Sprinkle shredded Cheddar cheese over beef mixture, then cover with a lid (or foil) and cook until cheese has melted, 2-3 minutes.

6
6

• Divide nacho chips between plates and top with cheesy beef mixture. • Dollop with sour cream to serve. Enjoy!

TIP: Serve the nacho chips on the side if you prefer!