Double Loaded Beef Chilli Nachos
with Soured Cream, Cheddar and Tomato
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
480 grams
British Beef Mince
30 grams
Mature Cheddar Cheese
(Contains: Milk)
1 sachet(s)
Mexican Style Spice Mix
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
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
Trans Fat1 g
Potassium366 mg
Calcium124.1 mg
Iron0.7 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.
- 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.
- Meanwhile, cut the tomato into 1cm chunks.
- Grate the Cheddar cheese.
- 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.
- 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.