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Tex-Mex Cheesy Beef Nachos

Tex-Mex Cheesy Beef Nachos

with Cheddar Cheese & Sour Cream

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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 on this tasty meal is no joke!

Allergens:GlutenMilk

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½

onion

½ tin

sweetcorn

1

carrot

6

mini flour tortillas

(ContainsGluten)

1 packet

beef mince

1 packet

tomato paste

1 sachet

beef-style stock powder

1 bag

baby spinach leaves

1 packet

sour cream

(ContainsMilk)

2 clove

garlic

1 sachet

Tex-Mex spice blend

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

⅓ cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3534 kJ
Fat38.1 g
of which saturates22.4 g
Carbohydrate58.2 g
of which sugars16.9 g
Protein48.5 g
Sodium1846 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Lid
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion (see ingredients) and garlic. Grate the carrot. Drain the sweetcorn (see ingredients).

2

Slice each mini flour tortilla into 6 wedges. Arrange the tortilla wedges over two lined oven trays. Drizzle (or spray) with olive oil and 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!

3

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, stirring, until softened, 3-4 minutes. Add the carrot and sweetcorn and cook until softened, 4-5 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. Add the beef mince and cook, breaking it up with a spoon, until browned, 4-5 minutes.

4

Add the tomato paste, the water and beef-style stock powder to the beef and stir to combine. Bring to the boil, then reduce the heat to low and simmer until slightly thickened, 2-3 minutes. Stir through the baby spinach leaves until wilted, 1 minute. Season with pepper.

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

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.

6

Divide the nacho chips between plates and top with the cheesy beef mixture. Dollop with the sour cream to serve.

TIP: Serve the nacho chips on the side if you prefer!