Tex-Mex Cheesy Pork Nachos
with Cheddar Cheese & Sour Cream
- Milk
- Wheat
- Gluten
Ingredients
2
Garlic
1 tin
Sweetcorn
250 g
Beef Mince
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 sachet
Tex-Mex Spice Blend
1 packet
Sour Cream
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 sachet
Chicken-Style Stock Powder
1
Carrot
1
Red Onion
Nutrition Values
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop onion (see ingredients) and garlic. Grate the carrot. Drain the sweetcorn (see ingredients).
• Slice each mini flour tortillas into 6 wedges. Arrange 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!
Cook pork mince in the same way as above.
• Add tomato paste, the water and chicken-style stock powder to the beef and stir to combine. Bring to the boil, then reduce heat to low and simmer until slightly thickened, 2-3 minutes. • Stir through 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.
• 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 mixture. • Dollop with sour cream to serve. Enjoy!
TIP: Serve the nacho chips on the side if you prefer!
