Mexican Style Cheesy Pork Nachos Rapidos
with Mushrooms, Courgette and Soured Cream
- Cereals containing gluten
- Milk
- May contain traces of allergens
- Celery
¡Vamos! These speedy Mexican Style Pork Nachos Rapidos are ready in under 25 minutes. Crispy homemade tortilla chips topped with spiced pork, these quesadillas are a Mexican inspired favourite.
Ingredients
6 unit(s)
Plain Taco Tortillas
(Contains: Cereals containing gluten)
1 unit(s)
Courgette
(May contain traces of: Celery)
240 grams
British Pork Mince
80 grams
Sliced Mushrooms
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
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) 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) Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.
b) Heat a large frying pan on medium-high heat (no oil).
c) Once hot, add the pork mince, courgette and mushrooms. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.
d) 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.
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 pork 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found this dish delicious and full of flavour, with some noting it was similar to chilli but a nice alternative.
- Ease of prep: Quick and easy to make overall, though some found preparing the homemade nachos a bit fiddly.
- Suggestions: Consider adding more seasoning to the tortilla chips for extra flavour; some preferred serving with rice for a heartier meal.
- Next-day meals: Several customers mentioned this recipe made good-sized portions, with some having enough for leftovers.
