Black Bean and Beef Nachos
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Plain Taco Tortillas
(Contains Cereals containing gluten)
Mexican Style Spice Mix
Beef Stock Paste
Preheat your oven to 220°C/200°C fan/gas mark 7.
Stack your tortillas onto a board, and slice into 8 triangles using a knife.
Place on a large baking tray in a single layer and drizzle with oil. TIP: Use two baking trays if necessary.
Season with salt and pepper.
Drain and rinse the beans in a sieve.
Heat a frying pan on medium-high heat (no oil).
Once the pan is hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.
IMPORTANT: Wash your hands and equipment after handling raw mince. When the mince has browned, drain and discard any excess fat. Season with salt and pepper.
IMPORTANT: The mince is cooked when no longer pink in the middle.
In the meantime, bake on the top shelf in the oven until lightly golden brown and crisp, 5-7 mins.
TIP: Keep an eye on them to make sure they colour evenly.
When the beef is cooked through, stir in the Mexican-style spice, black beans, tomato puree, water and sugar for the sauce (see pantry for amount) and the beef stock.
Bring to a boil, then lower to a simmer.
Simmer until thickened, 3-4 mins.
Once the beef has finished cooking, stir through the butter (see pantry for amount).
Taste and season with salt and pepper as needed.
TIP: Add a splash of water if the sauce is looking a little thick.
Share your tortillas onto your serving plates.
Top with your beef and black beans.
Finish with a dollop of soured cream.