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). The saucy topping includes our Tex-Mex spice blend for subtle heat and delicious flavour, and we've added avocado crema for a refreshing balance. The combination in this tasty meal is no joke!
Always refer to the product label for the most accurate ingredient and allergen information.
mini flour tortillas(ContainsGluten, SoyMay be present Soy, Milk)
Tex-Mex spice blend(May be present Gluten)
shredded Cheddar cheese(ContainsMilk)
Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion (see ingredients) and tomato. Finely chop the garlic. Slice the lime into wedges. Grate the carrot.
Slice each mini flour tortilla into 6 wedges. Arrange the tortilla wedges over two oven trays lined with baking paper. Drizzle or spray with olive oil and season with salt and pepper. Bake until golden and crispy, 7-9 minutes. TIP: Keep an eye on them! You want them crisp, but not burnt!
SPICY! This is a mild spice blend, so if you’re sensitive to heat, feel free to add less. While the tortillas are baking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. 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, 3-4 minutes. Add the Tex-Mex spice blend and cook until fragrant, 1 minute.
Add the tomato paste and the water to the frying pan and stir to combine. Bring to the boil, then reduce the heat to low and simmer until slightly thickened, 2-3 minutes. Season to taste. 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. TIP: Add a dash of water to loosen the mixture if necessary, you want the nachos to be nice and saucy!
While the cheese is melting, place the avocado (see ingredients) flesh in a small bowl and mash with a fork. Add the Greek-style yoghurt and stir to combine. Add a squeeze of lime juice and season to taste. TIP: For a smoother crema, use a food processor or stick blender.
Divide the tortilla chips between plates and top with the cheesy beef mixture. Top with the avocado crema and scatter over the tomato. Serve with lime wedges. TIP: Serve the tortilla chips on the side if you prefer!