Lean Beef Chilli Loaded Naan
with cheese, tomato and scallion
Pork chilli flavoured with Mexican-inspired spices and chipotle paste is loaded onto warmed golden naans and finished with gorgeous melted cheese, all topped off with a drizzle of tangy BBQ sauce.
Tags:
Quick
•Spicy
Allergens:
Milk
•Egg
•Mustard
•Wheat
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
50 grams
Grated Cheese
(Contains: Milk)
1 sachet(s)
Mexican Style Spice Mix
1 sachet(s)
Vegetable Stock
1 pack(s)
Black Beans
2 sachet(s)
BBQ Sauce
2 unit(s)
Tomato
1 sachet(s)
Chipotle Paste
1 pack(s)
Passata
1 unit(s)
Scallion
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
2 unit(s)
Naan
(Contains: Milk, Wheat)
240 grams
Irish Lean Beef Mince
Not included in your delivery
1 tbsp
Oil
1 tsp
Sugar
to taste
Water
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)4348 kJ
Energy (kcal)1039 kcal
Fat33.9 g
of which saturates10.2 g
Carbohydrate104.6 g
of which sugars21.2 g
Dietary Fiber24.3 g
Protein56.7 g
Salt7.1 g
Potassium209.1 mg
Calcium10.9 mg
Iron0.4 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
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Place a large pan over medium-high heat (without oil).
- Once hot, add the pork mince and fry until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Break it up with a spoon as it cooks. Season with salt and pepper.
NOTE: Swapping to lean beef? Follow the recipe as written, replacing ‘pork’ with 'beef' where necessary.
2
- Drain and rinse the black beans in a sieve.
- Chop the tomato into 1cm chunks.
3
- Add the Mexican spice to the pork and fry until fragrant, 1 min.
- Stir in the beans, passata, stock, ½ tsp sugar (per 2P) and 75ml water (per 2P).
- Lower the heat to medium and simmer until thickened slightly, 3-4 mins. Stir occasionally to prevent sticking.
- Meanwhile, in a medium bowl, mix 1 tbsp of oil (per 2P), ½ tsp of sugar (per 2P), salt and pepper.
- Add the tomatoes and toss to coat.
TIP: Add a splash of water if the sauce is too thick.
4
- Once simmered, remove the pan from the heat and stir in the chipotle paste. Season to taste with salt and pepper.
- Place the naans on a lined baking tray and distribute the pork chilli evenly between them, leaving a 1cm border around the edge as the crust.
- Sprinkle over the cheese and pop back into the oven.
- Bake until the cheese is melted, 4-6 mins.
5
- While the naans bake, trim and thinly slice the scallion.
- Toss the sliced scallion together with the tomato.
6
- Share the warm naan between plates.
- Top with the tomato and scallion.
- Drizzle the mayo and BBQ sauce over the top.
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