Caribbean Beef Chilli Nachos Bowl

Name: Caribbean Beef Chilli Nachos Bowl with Charred Pineapple & Cucumber Salsa
Total time: 25 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 2 clove garlic; 1 unit brown onion; 1 unit carrot; ½ unit long red chilli; 1 tin pineapple slices; 1 tin black beans; 1 packet beef mince; 1 sachet mild Caribbean jerk seasoning; 1 sachet tomato paste; ¾ cup water; 1 cube beef stock; 6 unit mini flour tortillas; 1 unit cucumber; 1 bag coriander; 1 tsp white wine vinegar; 1 packet sour cream

with Charred Pineapple & Cucumber Salsa

Get up to $200 off!

We turned the best things about nachos (the crispy chips) into a side for this delectable chilli so you can enjoy maximum crunch! We've also added charred pineapple salsa and cooling sour cream so you can enjoy an explosion of flavour with every bite.

Allergens:

Gluten

•Soy

•Wheat

•Milk

The quantities provided above are averages only.

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 unit

brown onion

1 unit

carrot

½ unit

long red chilli

1 tin

pineapple slices

1 tin

black beans

1 packet

beef mince

1 sachet

mild Caribbean jerk seasoning

1 sachet

tomato paste

1 cube

beef stock

6 unit

mini flour tortillas

1 unit

cucumber

1 bag

coriander

1 packet

sour cream

Not included in your delivery

olive oil

¾ cup

water

1 tsp

white wine vinegar

Nutritional Values

per serving

Energy (kJ)3951 kJ

Fat35.3 g

of which saturates12.7 g

Carbohydrate94.2 g

of which sugars36.1 g

Protein49.9 g

Sodium2110 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 200ºC/180ºC fan-forced. Finely chop the garlic (or use a garlic press). Finely chop the brown onion. Grate the carrot (unpeeled). Thinly slice the long red chilli (if using). Drain the pineapple slices. Drain and rinse the black beans. Heat a large frying pan over a high heat. Add the pineapple and cook, turning occasionally, until browned and slightly charred, 3-4 minutes. Set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes.

Add the mild Caribbean jerk seasoning to the pan and cook until fragrant, 1 minute. Add the tomato paste, water, black beans and crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine, then reduce the heat to low and simmer until slightly thickened, 5-10 minutes. Season to taste.

While the chilli is cooking, slice the mini flour tortillas into wedges. Place the tortillas in a single layer on a oven tray lined with baking paper (don’t worry if they overlap slightly). Drizzle (or spray) generously with olive oil and season. Bake until lightly golden, 8-10 minutes.

While the tortilla chips are baking, finely chop the cucumber and charred pineapple. Roughly chop the coriander. In a small bowl, combine the pineapple, cucumber, white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Toss to combine.

Divide the Caribbean beef chilli and charred pineapple and cucumber salsa between bowls. Top with a dollop of sour cream. Garnish with coriander and chilli. Serve with the tortilla chips on the side.