American Beef Chilli Nachos

Name: American Beef Chilli Nachos with Corn Chips & Tomato-Corn Salsa
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Red Onion; 1 Tomato; 1 tin Sweetcorn; 1 sachet Coriander; 250 g Beef Mince; 1 packet Corn Chips; 1 packet Tomato Paste; 1 packet Plant-Based Mayo; 1 Carrot; 1 sachet All-American Spice Blend

with Corn Chips & Tomato-Corn Salsa

Get up to $175 off

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

Tomato

1 tin

Sweetcorn

1 sachet

Coriander

250 g

Beef Mince

1 packet

Corn Chips

(May be present: Milk, Sesame, Soy. )

1 packet

Tomato Paste

1 packet

Plant-Based Mayo

(May be present: Sesame, Soy, Fish, Eggs. )

Carrot

1 sachet

All-American Spice Blend

Nutrition Values

Calories740 kcal

Energy (kJ)3100 kJ

Fat44.1 g

of which saturates9.9 g

Carbohydrate52.2 g

of which sugars12.8 g

Dietary Fibre8.4 g

Protein34 g

Cholesterol50.8 mg

Sodium813 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Finely chop tomato and onion (see ingredients). Grate the carrot. Drain the sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Return frying pan to high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Add onion and carrot, and cook until tender, 4-5 minutes.

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add All- American spice blend and tomato paste, and cook until fragrant, 1-2 minutes. • Add brown sugar and the water, and stir to combine. Reduce heat to medium and simmer until slightly thickened, 1-2 minutes.

• Add tomato to the charred corn, along with a drizzle of white wine vinegar and olive oil. Tear in coriander (see ingredients) and season to taste. Toss to combine. • Divide corn chips between bowls and top with saucy beef chilli and tomato-corn salsa. • Dollop over plant-based mayo to serve. Enjoy!