What do you call cheese that isn’t yours? It’s nacho cheese! Luckily for you, we don’t just have cheesy words, we also have cheesy nachos (and they’re all for you). Enjoy the quick homemade chips, mild Mexican spices and saucy topping on this tasty meal that’s no joke.
mini flour tortillas
Mexican Fiesta spice blend
(ContainsTraces of Gluten,May contain traces of allergens)
shredded Cheddar cheese
(ContainsMilk,Traces of Gluten,Traces of Tree Nuts,Traces of Soya,May contain traces of allergens)
Preheat the oven to 200°C/180°C fan-forced. Slice the mini flour tortillas into wedges. Finely chop the tomato. Finely chop the cucumber. Dice the avocado. TIP: Cut the avocado still in the skin, then scoop it out with a spoon. Cut the lime into wedges.
Arrange the tortilla wedges over an oven tray lined with baking paper. Drizzle or spray with olive oil and season with salt and pepper. Bake for 6-8 minutes or until golden and crispy.
While the tortillas are baking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the beef mince and cook, breaking up with a wooden spoon, for 3-4 minutes or until browned. Add the Mexican Fiesta spice blend and cook for 1 minute or until fragrant. TIP: Some like it hot, but if you don’t, use a little less spice blend.
Add the tomato paste and water (see ingredients list) to the frying pan with the beef and stir to combine. Bring to the boil, then reduce the heat to low and simmer for 1-2 minutes or until slightly thickened. TIP: Don't cook it for too long, you want the nachos to be nice and saucy
Sprinkle the shredded Cheddar cheese over the beef mixture, cover with a lid or foil and cook for 2-3 minutes, or until the cheese has melted.
Divide the tortilla chips between plates and top with the cheesy beef mixture. Finish the nachos with a dollop of Greek yoghurt, the avocado, tomato and cucumber. Serve with lime wedges.