HelloHero: Tex-Mex Cheesy Beef, Bacon & 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!
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
½
Onion
2 clove
garlic
1
carrot
½ tin
sweetcorn
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; )
1 packet
diced bacon
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 onion (see ingredients) and garlic. Grate the carrot. Drain the sweetcorn (see ingredients).
• Slice each mini flour tortillas 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!
• 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. In the last 2 minutes of cooking time, add diced bacon, breaking up with a spoon, until golden. • 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.
• 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.
• 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 to serve. Enjoy!
TIP: Serve the nacho chips on the side if you prefer!