Feeling the need for muchos nachos with a bit of pizzazz? Make everyone in the house happy tonight with these crunchy corn chips piled with cheesy BBQ beef mince, a bursting cherry tomato salsa and smashed guac.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
sriracha(May be presentEgg, Gluten, Tree Nuts, Sesame, Fish, Soy, Milk)
smoked Cheddar cheese(ContainsMilk)
corn chips(May be presentSesame, Soy, Milk)
pickled jalapeños(May be presentGluten, Tree Nuts, Sesame, Soy, Milk, Peanuts, Sulphites)
white wine vinegar
Drain sweetcorn (see ingredients). Halve cherry tomatoes. Roughly chop pickled jalapeños (if using). Slice avocado in half, then scoop out flesh. In a medium bowl, add avocado, a drizzle of white wine vinegar and olive oil and a pinch of salt and pepper. Using a fork, crush avocado until smooth. Set aside.
Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a second medium bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
Return the frying pan to medium-high heat with a drizzle of olive oil. Cook beef mince and diced bacon, breaking up with a spoon, until just browned, 4-5 minutes.
Remove the pan from heat, then add BBQ sauce, sriracha and a drizzle of water. Stir to combine. Sprinkle smoked Cheddar cheese over beef mixture and allow to melt.
Meanwhile, add tomatoes and a drizzle of white wine vinegar and olive oil to the charred corn. Stir to combine and season to taste. In a small bowl, combine sour cream and jalapeños.
Spread corn chips over a large serving dish or platter. Spoon over bbq beef and bacon mixture. Top with guacamole, sour cream and cherry tomato salsa. Tear over herbs to serve.