Loaded Beef Nachos
With Cheddar Cheese
- Wheat
- Cereals containing gluten
- Milk
- Milk
- May contain traces of allergens
Ingredients
1 unit(s)
Bell Pepper
1 unit(s)
Spring Onion
1 unit(s)
Lime
2 unit(s)
Garlic Clove
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
240 grams
British Beef Mince
1 carton(s)
Tomato Passata
1 sachet(s)
Central American Style Spice Mix
10 grams
Beef Stock Paste
30 grams
Mature Cheddar Cheese
(Contains: Milk)
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
Not included in your delivery
100 milliliter(s)
Water
Nutritional information
Instructions
Preheat your oven to 200°C. Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces. Trim the spring onion then thinly slice. Zest and half the lime. Peel and grate half the garlic (or use a garlic press). Peel the remaining garlic and pop it into a square of foil with a drizzle of oil. Scrunch to enclose it. Roast on the top shelf of your oven until soft, 10-12 mins.
Lightly oil both sides of each tortilla. Cut the tortillas into eight equal sized triangles. TIP: Lay a couple of the tortillas on top of each other so you can cut more than one at a time! Pop the triangles onto a large baking tray. Arrange in a single layer. Sprinkle over a pinch of salt. Bake on the top shelf of your oven until lightly coloured, 6-8 mins.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. When the oil is hot, add the beef mince and chopped pepper, cook until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. Use a wooden spoon to break it up as it cooks. Drain and discard any excess fat from the beef, then season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Once the beef has cooked, add the grated/pressed garlic, central American spice mix and a pinch of sugar. Cook stirring frequently for 1 minute. Add the passata, beef stock paste and water (see ingredients for amount). Bring to a boil then reduce the heat and simmer until thickened, 10-12 mins. Taste and season with salt and pepper if necessary.
Coarsely grate the Cheddar cheese. Load the nachos into a high sided baking tray and spoon the beef mince into the middle. Sprinkle over the cheddar cheese and sping onion. Bake on the top shelf of your oven until the cheese has melted, 5-7 mins. Whilst the nachos bake, crush the roasted garlic with the back of a fork and mix in a small bowl with the soured cream and lime zest.
Once the nachos come out of the oven, Drizzle over the roasted garlic soured cream. Pop the Nachos in the middle of your table, pop the lime wedges along side for squeezing over and dig in!
