Loaded Smokey Pork 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
Pork Mince
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
1 sachet
Tex-Mex Spice Blend
1
Sour Cream
(Contains: Milk)
2
Corn Chips
1
Celery
1
Tomato Paste
1 packet
Parsley
1 sachet
Chicken-Style Stock Powder
1
Carrot
Not included in your delivery
1 drizzle
olive oil
⅓ cup
Water
Nutrition
You will need
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop celery. Grate carrot (see ingredients). Drain sweetcorn. 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.
• Add pork mince and cook, breaking up with a spoon, until browned, 3-4 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 pork mixture, then cover with a lid (or foil) and cook until cheese has melted, 2-3 minutes.
• Divide corn chips between plates and top with cheesy pork 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!
