Mexican Style Game Night Beef Nachos
with Cheese and Soured Cream
Whether you're catching the game at home or pitch-side, enjoy these Mexican Style Spiced Game Night Pork Nachos in your celebrations of the Euro championship. Perfect for fuelling your matchday fever or scoring a goal with guests.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
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 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.
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.
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 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!
