Beef & Cheddar Nachos
with Pineapple & Avocado Salsa
- Milk
- Milk
- Sesame
- Soy
- May contain traces of allergens
Ingredients
1 sachet
Coriander
250 g
Beef Mince
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Corn Chips
(May be present: Milk, Sesame, Soy)
1 packet
Sour Cream
(Contains: Milk; )
Avocado
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 tin
Pineapple Slices
1
Lemon
1 sachet
Mild Caribbean Jerk Seasoning
2
Radish
Nutrition Values
Cooking Steps
• Heat a frying pan over high heat with a drizzle of olive oil • Cook beef mince, breaking up with a spoon, until browned, 4 mins • Stir in tomato paste, spice blend and water (1/4 cup for 2P / 1/2 cup for 4P) until reduced, 1-2 mins • Stir through spinach. Sprinkle over cheese and allow to melt
• Meanwhile, drain and roughly chop pineapple. Slice the radish. Slice lemon into wedges. • Slice avocado in half, scoop out flesh and roughly chop • In a bowl, combine pineapple, avocado, radish, torn coriander leaves and a squeeze of lemon juice. Set aside
• Plate up corn chips, cheesy beef and salsa • Serve with sour cream and any remaining lemon wedges
