Cheesy All-American Beef & Bacon Nachos
with Avo & Sour Cream
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 All-American spice blend for subtle heat and delicious flavour and we've added sour cream for a refreshing balance. The combination on this tasty meal is no joke!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1
Avocado
2
Garlic
250 g
Beef & Pork Mince
1 packet
Light Sour Cream
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
90 g
Diced Bacon
(May be present: Milk, Soy.)
1 packet
Tomato Paste
1 tin
Sweetcorn
1 sachet
Tex-Mex Spice Blend
(May be present: Soy, Gluten, Wheat.)
1
Carrot
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic. • Grate carrot. • Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels, tossing, until lightly browned, 4-5 minutes. Transfer to bowl.
TIP: Cover the pan with a lid if the kernels are 'popping' out.
• Meanwhile, slice mini flour tortillas into quarters. • Set air fryer to 200°C. Place tortilla chips into the air fryer basket (don’t worry if they overlap). Drizzle with olive oil, season with salt and pepper and toss to coat. Cook, until golden and crispy, 4-5 minutes. Cook in batches if needed.
TIP: No air fryer? Divide tortillas between two lined oven trays (don’t worry if they overlap). Turn with olive oil and season with salt. Bake until lightly golden and crispy, 8-10 minutes.
• Meanwhile, return pan to high heat. Cook diced bacon (no need for oil!), breaking bacon up with a spoon, until just golden, 3-4 minutes. • Add beef mince and carrot and cook, breaking mince up with a spoon, until browned, 4-5 minutes. • Add garlic, All-American spice blend and tomato paste and cook until fragrant, 1 minute.
• Add the water to the beef and stir to combine. • Bring to the boil, then reduce the heat to low and simmer until slightly thickened, 1-2 minutes. Season with pepper. • Sprinkle Cheddar cheese over, then cover with a lid (or foil) and cook until the cheese has melted, 2-3 minutes.
TIP: don't simmer it for too long, you want it to be nice and saucy!
• While the cheese is melting, place avocado (see ingredients) flesh into a small bowl and mash with a fork. Season to taste.
Little cooks: Help prep the avo!
• Divide the nacho chips between plates and top with the cheesy Tex-Mex beef mixture. • Top with light sour cream, charred corn and avocado to serve. Enjoy!
TIP: Serve the nacho chips on the side if you prefer! Little cooks: Have fun assembling the nachos!
