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 yours). This saucy topping includes two spice blends - our Mexican Fiesta brings the heat and flavour, while dried red capsicum flakes add a very mild sweetness to the dish. The combination on this tasty meal is 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)
red capsicum flakes
Preheat the oven to 200°C/180°C fan-forced. Slice each mini flour tortilla into 8 wedges. Finely chop the tomato and cucumber. Cut the lime into wedges. Dice the avocado. TIP: Cut the avocado still in the skin, then scoop it out with a spoon.
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 until golden and crispy, 5-7 minutes.
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 red capsicum flakes and cook until fragrant, 1 minute. SPICY: You may find the spice blend hot! Feel free to add less, depending on your taste.
Add the tomato paste and the water to the frying pan with the beef and stir to combine. Bring to the boil, then reduce the heat to low and simmer until slightly thickened, 1-2 minutes. TIP: Don't cook the mince for too long, as 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 until the cheese has melted, 2-3 minutes.
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. TIP: Serve the tortilla chips on the side if you prefer!