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(ContainsGluten)
Mexican Fiesta spice blend(May be presentGluten)
shredded Cheddar cheese(ContainsMilk)
Greek yoghurt(ContainsMilkMay be presentGluten, Tree Nuts, Soya)
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. Cut the lime into wedges. Dice the avocado. TIP: Cut the avocado still in the skin, then scoop it out with a spoon.
Place the tortilla wedges on an oven tray lined with baking paper. Drizzle or spray with olive oil and season with salt and pepper. Toss to coat then arrange in a single layer. 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. SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste.
Add the tomato paste and water 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.