What do you call cheese that isn’t yours? It’s nacho cheese! Luckily for you, we don’t just have cheesy words, we also have cheesy nachos (and they’re all yours). The saucy topping includes our Tex-Mex spice blend for subtle heat and delicious flavour, and we've added avocado crema for a refreshing balance. The combination on this tasty meal is no joke!
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
mini flour tortillas(ContainsGluten)
Tex-Mex spice blend
beef-style stock powder
shredded Cheddar cheese(ContainsMilk)
white wine vinegar
Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion (see ingredients). Finely chop the garlic. Grate the carrot (unpeeled).
Slice each mini flour tortilla into 6 wedges. Arrange the tortilla wedges over two oven trays lined with baking paper. Drizzle (or spray) with olive oil, then season with salt and pepper. Bake until golden and crispy, 8-10 minutes. TIP: Keep an eye on them. You want them crisp, but not burnt!
While the nacho chips are baking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the onion and carrot until softened, 3-4 minutes. Add the garlic and Tex- Mex spice blend and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes.
Add the tomato paste, the water and beef-style stock powder to the beef mince and stir to combine. Bring to the boil, then reduce the heat to low and simmer until slightly thickened, 2-3 minutes. Season with pepper. Sprinkle the shredded Cheddar cheese over the beef mixture, cover with a lid or foil and cook until the cheese has melted, 2-3 minutes. TIP: Don't simmer it for too long, you want it to be nice and saucy! Add a dash of water to loosen the mixture if needed.
While the cheese is melting, scoop the flesh out of the avocado (see ingredients), then place in a small bowl and mash with a fork. Add the Greek-style yoghurt and white wine vinegar to the bowl and stir to combine. Season to taste. TIP: For a smoother crema, use a food processor or stick blender.
Roughly chop the tomato. Divide the nacho chips between plates and top with the cheesy beef mixture. Top with the avocado crema and tomato. TIP: Serve the tortilla chips on the side if you prefer!