Cheesy Beef Brisket & Bacon Nachos

Name: Cheesy Beef Brisket & Bacon Nachos with Avo & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Avocado; 1 Carrot; 1 packet Cheddar Cheese; 1 tin Sweetcorn; 90 g Diced Bacon; 2 Garlic; 1 packet Light Sour Cream; 6 Mini Flour Tortillas; 375 g Slow-Cooked Beef Brisket; 1 sachet Tex-Mex Spice Blend; 1 packet Tomato Paste

with Avo & Sour Cream

Up to 180$ + Free Treats / Extras for Life

Avocado - creamy, dreamy and packed with goodness! Give your avocado a gentle squeeze - ripe avocados yield slightly but aren’t mushy! If yours is firm, let it ripen on the bench (not the fridge!) until it’s just right. It’s the perfect addition to finish off tonight’s nachos.

Tags:

Air Fryer Friendly

•Kid Friendly

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Avocado

Carrot

1 packet

Cheddar Cheese

1 tin

Sweetcorn

90 g

Diced Bacon

Garlic

1 packet

Light Sour Cream

Mini Flour Tortillas

375 g

Slow-Cooked Beef Brisket

1 sachet

Tex-Mex Spice Blend

1 packet

Tomato Paste

Nutritional Values

Calories946 kcal

Energy (kJ)3960 kJ

Fat49.7 g

of which saturates21.7 g

Carbohydrate61.9 g

of which sugars15.7 g

Dietary Fibre11.2 g

Protein56.1 g

Cholesterol0 mg

Sodium1980 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Baking Paper

Cooking Steps

PDF

• 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 flourtortillas 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.

• Place slow-cooked beef brisket in a baking dish.
• Pour liquid from packaging over the beef. Cover with foil and roast for 15 minutes.
• Remove from oven. Uncover, then turn over beef. Roast, uncovered, until browned and heated through, 8-10 minutes.• Once cooled and rested, shred beef brisket with a fork.• Heat frying pan on high heat. Cook diced bacon, breaking bacon up with a spoon, until just golden, 3-4 minutes. (No need for oil!) • Add shredded beef (no need for oil) and carrot and cook, until heat through and liquid has evaporated, 4-5 minutes. • Add garlic, Tex-Mex 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!