Loaded Smokey Beef & Chorizo Nachos
with Cheddar Cheese & Sour Cream
- Milk
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 is packed with flavours that we know Kiwis love, with our Tex-Mex spice blend adding mild paprika and smokey flavours. The combination in this tasty meal is no joke.
Ingredients
1 tin
Sweetcorn
250 g
Beef Mince
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
200 g
Mild Chorizo
1 sachet
Tex-Mex Spice Blend
1
Sour Cream
(Contains: Milk)
1
Celery
1 packet
Tomato Paste
1 packet
Parsley
1 sachet
Chicken-Style Stock Powder
1
Carrot
2
Corn Chips
Nutrition
You will need
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop celery. Grate carrot (see ingredients). Drain the sweetcorn. • Cut mild chorizo into 1cm chunks. Little cooks: Under adult supervision, older kids can help grate the carrot.
• Heat a large frying pan over medium-high heat
with a drizzle of olive oil. Cook celery, carrot
and sweetcorn, stirring, until tender,
5-6 minutes.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Add chorizo and beef mince and cook, breaking it up with a spoon, until browned, 4-5 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add Tex-Mex spice blend and tomato paste and cook until fragrant, 1 minute.
• Add the water and beef-style stock powder to the pan and stir to combine. • Bring to the boil, then reduce heat to low and simmer until slightly thickened, 2-3 minutes. Season to taste. TIP: Don't simmer it for too long, you want it to be nice and saucy! Add a dash more water to loosen the mixture if needed.
• Sprinkle shredded Cheddar cheese over beef mixture, then cover with a lid (or foil) and cook until cheese has melted, 2-3 minutes.
• Divide nacho chips between plates and top with cheesy beef and chorizo mixture. • Dollop with sour cream and tear over parsley to serve. Enjoy! TIP: Serve the nacho chips on the side if you prefer! Little cooks: Add the finishing touch by sprinkling over the parsley!
