Loaded Cheesy Beef & Chorizo Nachos

Name: Loaded Cheesy Beef & Chorizo Nachos with Corn, Tomato Salsa & Jalapeños
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 brown onion; 1 cob corn; 1 capsicum; 1 packet mild chorizo; 1 packet beef mince; ½ packet tomato paste; ½ cup water; 1 packet pickled jalapeños; 6 mini flour tortillas; 1 packet Greek-style yoghurt; 1 packet Tomato Salsa; 1 bag coriander; 1 sachet Mexican Fiesta spice blend; 1 packet Cheddar cheese

with Corn, Tomato Salsa & Jalapeños

Get up to $200 off!

Now this is our kind of nachos! Spiked with our Mexican Fiesta spice blend, the saucy beef topping brings the flavour to the table, while quick pickled onion, fresh salsa and yoghurt balance out the heat.

Tags:

Spicy

•Over 30g protein

Allergens:

Gluten

•Soy

•Wheat

•Milk

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 Time

DifficultyEasy

Ingredients

Serving amount

brown onion

1 cob

corn

capsicum

1 packet

mild chorizo

(May be present: Soy, Milk, Sulphites.)

1 packet

beef mince

½ packet

tomato paste

1 packet

pickled jalapeños

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

Tomato Salsa

(May be present: Milk, Eggs, Cashew, Walnut, Almond, Macadamia.)

1 bag

coriander

1 sachet

Mexican Fiesta spice blend

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

½ cup

water

Nutritional Values

Energy (kJ)4983 kJ

Fat64.4 g

of which saturates27.2 g

Carbohydrate78.9 g

of which sugars28.1 g

Protein70.4 g

Sodium2984 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• 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 flourtortillas into quarters. • Finely chop mild chorizo.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook corn and chorizo, stirring, until lightly browned, 4-6 minutes. • Transfer to a medium bowl. Cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum and onion, tossing, 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 a 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 tortillas chips between plates or on a serving platter. Spoon over the cheesy beef topping and the chorizo mixture. • Top with Greek style yoghurt, tomato salsa and jalapeños. • Tear over coriander to serve. Enjoy!