Loaded Tex-Mex Beef Nachos
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Loaded Tex-Mex Beef Nachos

Loaded Tex-Mex Beef Nachos

with Double Cheddar Cheese & Sour Cream

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 sour cream for a refreshing balance. The combination in this tasty meal is no joke.

Tags:
Kid Friendly
Allergens:
Gluten
Milk

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

celery

1

leek

½

carrot

½ tin

sweetcorn

6

Mini Flour Tortillas

(Contains Gluten; )

1 packet

beef mince

1 sachet

Tex-Mex spice blend

1 packet

tomato paste

1 sachet

beef-style stock powder

2 packet

Shredded Cheddar Cheese

(Contains Milk; )

1 packet

sour cream

(Contains Milk; )

1 packet

parsley

Not included in your delivery

olive oil

⅓ cup

water

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Nutrition Values

Energy (kJ)3820 kJ
Fat50.6 g
of which saturates28 g
Carbohydrate56.2 g
of which sugars15.2 g
Protein51.1 g
Sodium2030 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Paper
Baking Tray
Large Frying Pan
Lid

Instructions

1
1

• Preheat oven to 200°C/180°C fan-forced. • Finely chop celery. Thinly slice white and light green parts of leek. Grate carrot (see ingredients). Drain sweetcorn (see ingredients).

Little cooks: Under adult supervision, older kids can help grate the carrot.

2
2

• Slice mini flour tortillas into quarters. • Divide between two lined oven trays (don’t worry if they overlap). Drizzle with olive oil, season with salt and turn to coat. • Bake until lightly golden and crispy, 8-10 minutes.

3
3

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook celery, leek, carrot and sweetcorn, stirring, until tender, 5-6 minutes. • Add beef mince and cook, breaking 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.

4
4

• 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.

5
5

• Sprinkle shredded Cheddar cheese over beef mixture, then cover with a lid (or foil) and cook until cheese has melted, 2-3 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've doubled your shredded Cheddar cheese, follow instructions as above.

6
6

• Divide nacho chips between plates and top with cheesy beef 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!

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