Loaded Cheesy Beef & Chorizo Nachos
with Corn, Tomato Salsa & Jalapeños
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
Light Sour Cream
(Contains: Milk;)
1 packet
Tomato Salsa
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 packet
Coriander
1 packet
Pickled Jalapeños
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Capsicum
1
Brown Onion
250 g
Beef Mince
250 g
Mild Chorizo
(May be present: Milk, Soy, Sulphites.)
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Tomato Paste
1
Corn
1 sachet
Mexican Fiesta Spice Blend
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Thinly slice capsicum and brown onion. Slice kernels off corn cob. Roughly chop pickled jalapenos (if using). • Slice mini flour tortillas into quarters. • Finely chop mild chorizo.
• In a large frying pan, heat a drizzle of olive oilover high heat. • Cook corn kernels and chorizo until lightly browned, 4-6 minutes. • Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook capsicum and onion until tender, 4-5 minutes. • Add beef mince and cook, breaking up with a spoon, until just browned, 4-5 minutes.
• SPICY! You may find the spice blend hot. Add less if sensitive to heat. • Drain oil from pan, then add Mexican Fiesta spice blend and tomato paste (see ingredients) and cook until fragrant, 1 minute. Add the water, stirring to combine. • Reduce heat to low, then sprinkle over Cheddar cheese. Cover tightly with foil or a lid, then cook until cheese is melted, 3-4 minutes.
• Meanwhile, spread tortilla chips over the lined oven tray (don’t worry if they overlap). • Drizzle with olive oil and season with salt. Bake until lightly golden and crisp, 8-10 minutes.
• Divide tortilla chips between plates. Spoon over cheesy beef topping and chorizo mixture. • Top with light sour cream, tomato salsa and jalapeños. Tear over coriander to serve. Enjoy!
