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Cheesy Beef Nachos

Cheesy Beef Nachos

with Avocado Crema

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Feeling the need for muchos nachos? Make everyone in the house happy tonight with these easy homemade tortilla chips served with cheesy beef mince, charred corn and avocado crema.

Allergens:GlutenMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

brown onion

1 unit

tomato

3 clove

garlic

1 unit

corn

1 bag

coriander

1 unit

lime

1 unit

carrot

12 unit

mini flour tortillas

(ContainsGlutenMay be presentSoy)

1 packet

beef mince

2 sachet

Tex-Mex spice blend

(May be presentGluten)

2 sachet

tomato paste

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 unit

avocado

1 packet

Greek yoghurt

(ContainsMilk)

Not included in your delivery

tbs

olive oil

⅔ cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3210 kJ
Fat35 g
of which saturates12.9 g
Carbohydrate60.2 g
of which sugars12.1 g
Protein47.4 g
Sodium1190 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion and tomato. Finely chop the garlic (or use a garlic press). Slice the corn kernels from the cob. Roughly chop the coriander. Slice the lime into wedges. Grate the carrot (unpeeled).

2

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!

3

SPICY! This is a mild spice blend, but feel free to add less, depending on your taste. While the tortillas are baking, heat a large frying pan over a high heat. Add the corn kernels and cook until charred, 4-5 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. 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.

4

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. Add a dash of water to loosen if you need to! Season to taste with salt and pepper.

TIP: Don't cook it for too long, you want the nachos to be nice and saucy!

5

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. While the cheese is melting, slice the avocado in half and scoop the flesh out of its skin. Place in a small bowl and mash with a fork. Add the Greek yoghurt and stir to combine. Add a squeeze of lime juice and season to taste with salt and pepper.

TIP: For a smoother crema, use a food processor or stick blender.

6

Divide the tortilla chips between plates and top with the cheesy beef mixture. Finish the nachos with a dollop of the avocado crema and scatter over the charred corn, tomato and coriander. Serve with the remaining lime wedges.

TIP: Serve the tortilla chips on the side if you prefer!