Beef and Guinness® Chilli Loaded Nachos
with Soured Cream, Tomato Salsa and Cheese
- Milk
- Milk
- May contain traces of allergens
Ingredients
1 pack(s)
Tortilla Chips
240 grams
British Beef Mince
1 unit(s)
Bell Pepper
1 carton(s)
Tomato Passata
1 sachet(s)
Mexican Style Spice Mix
75 grams
Soured Cream
(Contains: Milk, Milk, May contain traces of allergens)
30 grams
Mature Cheddar Cheese
(Contains: Milk, Milk, May contain traces of allergens)
1 unit(s)
Medium Tomato
40 grams
Guinness Paste
1 unit(s)
Onion
Not included in your delivery
1 tsp
Sugar for the Salsa
1 tbsp
Olive Oil for the Salsa
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Halve, peel and chop the onion into small pieces.
b) Halve the bell pepper and discard the core and seeds.
c) Chop into 1cm chunks.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once the pan is hot, add the beef mince. Fry until the mince has browned and the veg is softened, 5-6 mins.
c) Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
d) 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.
a) Meanwhile, cut the tomato into 1cm chunks.
b) Add to a small bowl with the sugar and oil for the salsa (see pantry for both amounts).
c) Season with salt and pepper.
d) Set aside for now.
a) Add the Mexican style spice to the beef and fry until fragrant, 1 min.
b) Stir in the passata, Guinness® paste, sugar and water for the sauce (see pantry for both amounts).
c) Simmer until thickened, 3-4 mins.
a) Meanwhile, grate the Cheddar cheese.
b) Season the chilli with salt and pepper.
c) Add a splash of water if you feel it needs it.
a) Share the tortilla chips between your serving bowls.
b) Spoon over the beef chilli.
c) Drizzle over the soured cream, sprinkle on the cheese and scatter over the tomatoes to finish.
Enjoy!
