Mexican-Style Beef Nachos
with Tortilla Chips & Mayonnaise- Wheat
- Gluten
- Milk
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
Ingredients
1
Red Onion
1
Tomato
250 g
Beef Mince
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
1
Cucumber
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Tomato Paste
1 sachet
Mexican Fiesta Spice Blend
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
Carrot
Nutrition Values
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop tomato and cucumber. Thinly slice onion (see ingredients). Grate carrot. Slice mini flour tortillas into wedges. • Arrange tortilla wedges over a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Bake for 6-8 minutes or until golden and crispy.
TIP: Keep an eye on them. You want them crisp, but not burnt!
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion until tender, 4-5 minutes. • Add beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add carrot and Mexican Fiesta spice blend and cook until softened, 2-3 minutes.
• Add tomato paste and the water to the beef and stir to combine. Bring to the boil, then reduce heat to low and simmer until slightly thickened, 1-2 minutes. • Sprinkle shredded Cheddar cheese (see ingredients) over the beef mixture, cover with a lid (or foil) and cook until cheese has melted, 2-3 minutes.
TIP: Don't cook it for too long, you want the nachos to be nice and saucy!
• Meanwhile, combine tomato, cucumber and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste. • Divide tortilla chips between plates and top with cheesy beef mixture. • Serve with mayonnaise, tomato and cucumber. Enjoy!
