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Double Loaded Beef Chilli Nachos

Double Loaded Beef Chilli Nachos

with Soured Cream, Cheddar and Tomato

Lily StevensUpdated on May 15, 2026

Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!

Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!

Calories

:

1175 kcal

Protein

:

65.7g protein

Total

:

15 minutes

Difficulty

:

Easy

High Protein

Allergens:

Milk
Milk
May contain traces of allergens

Cosy up with these loaded nachos. Topped with a classic beef chilli, finish this dish with soured cream, cheese and tomato salsa. These nachos are one to tuck into and share with friends and family.

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.

Ingredients

serving amount

1 unit(s)

Bell Pepper

480 grams

British Beef Mince

1 unit(s)

Intense™ Tomato

30 grams

Mature Cheddar Cheese

(Contains: Milk)

1 sachet(s)

Mexican Style Spice Mix

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

200 grams

Tortilla Chips

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

Not included in your delivery

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)4914 kJ

Energy (kcal)1175 kcal

Fat63.5 g

of which saturates23.2 g

Carbohydrate83.7 g

of which sugars15.8 g

Dietary Fibre11.8 g

Protein65.7 g

Salt3.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

•Grater

Cooking Instructions and Tips

Get Started

1

Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
Heat a drizzle of oil in a frying pan on high heat.
Once hot, fry the mince and pepper, 5-6 mins. Break up the mince as it cooks, then drain the fat.
Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Finish Prepping

2

Meanwhile, cut the tomato into 1cm chunks.
Grate the Cheddar cheese.

Add Flavour

3

Add the Mexican style spice, passata, chicken stock, sugar and water for the sauce (see pantry for both) to the beef.
Simmer 2-3 mins.
Season with salt and pepper.

Dinner's Ready!

4

Share the tortilla chips between your serving bowls.
Spoon over the beef chilli.
Sprinkle over the cheese, dollop on the soured cream and scatter over the tomato to finish.

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