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Beef Nachos

Beef Nachos

with Charred Corn Salsa & Plant Based Cheddar Cheese

It’s east to whip up a crowd-pleasing nacho’s when you have our fave protein staple; beef mince. Start with a base of crispy oven baked tortilla chips and layer with all the Tex-Mex classics including Cheddar cheese and smokey aioli!

Allergens:
Gluten
•Soy
•Wheat

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

6

mini flour tortillas

(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )

1 tin

sweetcorn

1

carrot

3 clove

garlic

½ packet

tomato paste

1 packet

beef mince

1 packet

Plant-Based Smokey Aioli

(Contains Soy;)

1

cucumber

1 sachet

Tex-Mex spice blend

1 packet

plant-based shredded Cheddar cheese

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

20 g

plant-based butter (for the sauce)

¼ cup

water

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Nutritional Values

Energy (kJ)3434 kJ
Fat49.5 g
of which saturates15.2 g
Carbohydrate63.3 g
of which sugars15.8 g
Protein39 g
Sodium1824 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 200°C/180°C fan-forced. Cut mini flour tortillas into quarters. • Drain sweetcorn. Grate carrot. Roughly chop cucumber. • Roughly chop plant-based slow braised meat. • Finely chop garlic.

2
2

• Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly browned, 4-5 minutes.

TIP: Cover the pan with a lid if the kernels are jumping out. Set aside in a medium bowl.

3
3

• Place the tortilla chips in a single layer on a lined oven tray. Drizzle (or spray) with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until golden, 8-10 minutes.

TIP: If the tortilla chips don't fit in one layer, spread them over two oven trays.

4
4

• While the tortilla chips are baking, return frying pan to a medium-high heat with a drizzle of olive oil. • Add beef mince, carrot and cook, breaking up with a spoon, tossing until browned, 3-4 minutes. • Add Tex-Mex spice blend, tomato paste and garlic and cook until fragrant, 1 minute. • Add the plant-based butter and the water to the mixture, stirring to combine. • Reduce heat to medium, and sprinkle over plant-based shredded cheddar cheese and cover with a lid or foil, simmer until melted, 3-5 minutes.

5
5

• To the bowl with the corn, add cucumber, a drizzle of white wine vinegar and a drizzle of olive oil and toss to combine. Season to taste.

6
6

• Divide the tortilla chips between plates. • Top with the beef mince, corn salsa and a dollop of plant-based smokey aioli to serve. Enjoy!