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Mexican Recipes

Mexican Style Beef Nachos Rapidos

Mexican Style Beef Nachos Rapidos

Mexican Style Beef Nachos Rapidos

with Cheese and Soured Cream

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¡Vamos! These speedy Mexican Style Pork Nachos Rapidos are ready in under 25 minutes. Crispy homemade tortilla chips topped with spiced pork, these nachos are a Mexican inspired favourite.

Allergens:

Cereals containing gluten

•Milk

The quantities provided above are averages only.

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.

Total20 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

6 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

240 grams

British Beef Mince

2 unit(s)

Garlic Clove**

1 carton(s)

Black Beans

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)

Not included in your delivery

1 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)3942 kJ

Energy (kcal)942 kcal

Fat46.1 g

of which saturates23.4 g

Carbohydrate80.6 g

of which sugars12.5 g

Dietary Fibre15.8 g

Protein50 g

Salt4.1 g

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

Utensils

•Baking Tray

•Large Frying Pan

•Sieve

•Garlic Press

•Grater

Instructions

Nacho Time

1

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

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

c) 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.

d) Bake on the middle shelf of the oven until lightly golden brown and crisp, 5-7 mins. TIP: Keep an eye on them to make sure they colour evenly.

Get Frying

2

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

b) Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.

c) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Finish the Prep

3

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

b) Drain and rinse the black beans in a sieve.

c) Grate the cheese.

Add the Flavour

4

a) Once the mince has browned, add the garlic and Mexican style spice mix and fry, 1 min.

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

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

Finishing Touches

5

a) Once the sauce has thickened, stir in the butter (see pantry for amount) until melted.

b) Taste and season with salt and pepper if needed. Add a splash of water if it looks little thick.

Serve Up

6

a) Share the Mexican spiced beef and bean mixture between your serving bowls.

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

c) Serve the nachos alongside for dipping.

Enjoy!

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