Cheesy Tex Mex Beef and Pork Nachos
with beans and cheese
Homemade nachos piles high with veg, mince, cheese and much much more.
Tags:
High Veggie
•Family Friendly
Allergens:
Milk
•Wheat
•Cereals containing gluten
The quantities provided above are averages only.
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Red Kidney Beans
50 grams
Grated Cheese
(Contains: Milk)
240 grams
Beef and Pork Mince
2 sachet(s)
Chipotle Paste
8 unit(s)
Tortilla
(Contains: Wheat, Cereals containing gluten)
2 unit(s)
Tomato
2 unit(s)
Shallot
1 unit(s)
Carrot
1 unit(s)
Lime
2 sachet(s)
Mexican Style Spice Mix
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)4651 kJ
Energy (kcal)1112 kcal
Fat54.8 g
of which saturates24.3 g
Carbohydrate71.6 g
of which sugars17.8 g
Dietary Fiber19.5 g
Protein55.5 g
Salt6.6 g
Potassium331.2 mg
Calcium49.6 mg
Iron1.1 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Drain and rinse the kidney beans in a sieve.
- Halve, peel and finely dice the shallot.
- Trim and grate the carrot (no need to peel).
- Cut the tomatoes into 2cm dice. Quarter the lime.
2
- Place a pan over medium-high heat with a drizzle of oil.
- Once the pan is hot, fry the mince until browned, 5-6 mins. Use a spoon to break it up as it cooks.
- Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
3
- Meanwhile, cut each tortilla into quarters to create even-sized triangles (use scissors if you like). In a large bowl toss with half of the Mexican spice, oil, salt and pepper till covered.
- Lay out on a baking tray in a single layer (use two trays if necessary).
- Bake in the oven for 6-8 mins, until crispy and golden.
TIP: Keep an eye on them so they don't burn.
4
- Add the beans, carrot, chipotle paste, remaining Mexican spice and half of the shallot to the pan and cook for another 4-5 mins.
- Add lime juice to taste. Season to taste with salt and pepper.
5
- In a small bowl, add the tomatoes, remaining shallot and a squeeze of lime juice.
- Season with salt and pepper and set aside for serving.
6
- Divide the tortilla chips between plates.
- Top with the mince and beans and then sprinkle over the salsa and cheese.
TIP: Use the chips to scoop the mince if you prefer.
