Mexican Style Game Night Pork Nachos
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Mexican Style Game Night Pork Nachos

Mexican Style Game Night Pork 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.

Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time25 minutes


serving amount

6 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

240 grams

British Pork 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



Nutritional information

Energy (kJ)4209 kJ
Energy (kcal)1006 kcal
Fat55.6 g
of which saturates24 g
Carbohydrate77.4 g
of which sugars11.8 g
Protein46.6 g
Salt3.77 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press


Nacho Time

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.

Get Frying

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

b) Once hot, add the pork 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

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

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

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

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.