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Mexican Style Cheesy Beef Nachos Rapidos
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Mexican Style Cheesy Beef Nachos Rapidos

Mexican Style Cheesy Beef Nachos Rapidos

with Pepper, Avocado and Soured Cream

¡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.

Tags:
High Protein
Allergens:
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

1 unit(s)

Bell Pepper

240 grams

British Beef Mince

2 unit(s)

Garlic Clove

1 unit(s)

Avocado

1 carton(s)

Black Beans

30 grams

Mature Cheddar Cheese

1 sachet(s)

Mexican Style Spice Mix

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

75 grams

Soured Cream

Not included in your delivery

1 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)4442 kJ
Energy (kcal)1062 kcal
Fat55.3 g
of which saturates24.5 g
Carbohydrate83.8 g
of which sugars16.7 g
Dietary Fiber20.4 g
Protein51.1 g
Salt3.9 g
Trans Fat0.1 g
Potassium91.5 mg
Calcium6.2 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

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

Instructions

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.

2

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.

3

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

b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.

c) Drain and rinse the black beans in a sieve. Grate the cheese.

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. 

5

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. 

6

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

b) Fan out the avocado on top and sprinkle over the cheese. Top with a dollop of soured cream to finish.

c) Serve the nachos alongside for dipping. 

Enjoy! 

7

Step 2 MOD: Cook the beef mince in the same way as the pork.

 

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