Mexican Spiced Game Night Pork Nachos
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Mexican Spiced Game Night Pork Nachos

with Cheese and Soured Cream

Cereals containing gluten

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.

Preparation Time30 minutes
Cooking time25 minutes


serving amount

6 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

2 unit(s)

Garlic Clove

1 carton(s)

Black Beans

30 grams

Mature Cheddar Cheese

(Contains Milk)

240 grams

British Pork Mince

1 sachet(s)

Mexican Style Spice Mix

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

75 grams

Soured Cream

(Contains Milk)

Not included in your delivery

1 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)4168 kJ
Energy (kcal)996 kcal
Fat52.7 g
of which saturates24.7 g
Carbohydrate80.8 g
of which sugars12.7 g
Protein46.7 g
Salt4.05 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Garlic Press
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7.

Cut each tortilla into 8 triangles (use scissors if easier). 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.

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.



Meanwhile, peel and grate the garlic (or use a garlic press).

Drain and rinse the black beans in a sieve. 

Grate the cheese. 


Heat a large frying pan on medium-high heat (no oil).

Once the pan is hot, add the pork 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.


Add the garlic and Mexican style spice mix and fry, 1 min.

Stir through the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). 

Bring to a boil, then add the black beans. Lower the heat and simmer until thickened slightly, 4-5 mins. 


Once the sauce has simmered, add the butter (see pantry for amount) and stir until melted.

Taste and season with salt and pepper if needed. Add a splash of water if your sauce is looking a little thick. 



Share the Mexican spiced pork between your serving bowls.

Sprinkle over the cheese and top with a dollop of soured cream to finish.

Serve the tortilla chips alongside for dipping.