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

with Cheese and Crispy Onions

Allergens:
Cereals containing gluten
Milk

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
DifficultyEasy

Ingredients

serving amount

6 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

1 unit(s)

Garlic Clove

1 carton(s)

Black Beans

30 grams

Mature Cheddar Cheese

(Contains Milk)

240 grams

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

50 milliliter(s)

Water for the Sauce

1 tsp

Sugar

20 grams

Butter

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Nutritional information

Energy (kJ)4156 kJ
Energy (kcal)993 kcal
Fat52.7 g
of which saturates24.6 g
Carbohydrate80.4 g
of which sugars12.9 g
Protein46.5 g
Salt4.05 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Sieve
Garlic Press
Grater
Large Frying Pan

Instructions

1

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 and sprinkle over the roasted herb and spice blend and toss to coat. 

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.

2

Peel and grate the garlic (or use a garlic press).

Drain and rinse the black beans in a sieve. 

Grate the cheese. 

3

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.

4

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

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

Bring to a boil, add the black beans, then lower to a simmer.

Simmer the sauce until thickened slightly, 4-5 mins. 

5

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

Taste the sauce and season with salt and pepper if needed.

Add a splash of water if your sauce is looking a little thick. 

 

6

Share your nachos to one side of your serving bowl.

Spoon your Mexican spiced pork to the other side. 

Sprinkle over the cheese and crispy onions to finish.

Enjoy!