Mexican Style Cheesy Beef Nachos Rapidos
with Pepper, Spinach and Soured Cream
- Wheat
- Cereals containing gluten
- Milk
- Milk
- May contain traces of allergens
¡Vamos! These speedy Mexican Style Beef Nachos Rapidos are ready in under 25 minutes. Crispy homemade tortilla chips topped with spiced beef, these nachos are a Mexican inspired favourite.
Ingredients
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
1 unit(s)
Bell Pepper
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
40 grams
Baby Spinach
75 grams
Soured Cream
(Contains: Milk, May contain traces of allergens, Milk)
Not included in your delivery
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
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) When the oven is hot, 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.
a) Heat a large frying pan on medium-high heat (no oil). Halve the bell pepper and discard the core and seeds. Slice into thin strips.
b) Once hot, add the beef mince and sliced pepper. Fry until the mince has browned, 5-6 mins. Use a spoon to break up the mince 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.
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.
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.
a) Once the sauce has thickened, stir in the butter (see pantry for amount) until melted. Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Taste and season with salt and pepper if needed. Add a splash of water if it looks little thick.
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.
