Loaded Picante Beef & Chorizo Nachos

Name: Loaded Picante Beef & Chorizo Nachos with Corn, Tomato Relish & Jalapeños
Total time: 30m
Yield: 2
Ingredients: 250 g Beef Mince; 1 Brown Onion; 1 Capsicum; 1 packet Cheddar Cheese; 250 g Mild Chorizo; 1 packet Coriander; 1 Corn; 1 packet Light Sour Cream; 1 sachet Mexican Fiesta Spice Blend; 6 Mini Flour Tortillas; 1 packet Pickled Jalapeños; 1 packet Tomato Paste; 1 packet Tomato Relish; 1 drizzle olive oil; ½ cup water

with Corn, Tomato Relish & Jalapeños

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Calories

:

1270 kcal

Protein

:

70.7g protein

Difficulty

:

Easy

High Protein

Allergens:

Milk
Gluten
Soy
Wheat
Soy
May contain traces of allergens
Milk
Sulphites

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, tomato relish and yoghurt balance out the heat.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

250 g

Beef Mince

1

Brown Onion

1

Capsicum

1 packet

Cheddar Cheese

(Contains: Milk;)

250 g

Mild Chorizo

(Contains: Soy, May contain traces of allergens, Milk, Sulphites;)

1 packet

Coriander

1

Corn

1 packet

Light Sour Cream

(Contains: Milk;)

1 sachet

Mexican Fiesta Spice Blend

6

Mini Flour Tortillas

(Contains: Gluten, May contain traces of allergens, Soy, Milk, Soy, Wheat;)

1 packet

Pickled Jalapeños

1 packet

Tomato Paste

1 packet

Tomato Relish

Not included in your delivery

1 drizzle

olive oil

½ cup

water

Nutritional Values

Calories1270 kcal

Energy (kJ)5310 kJ

Fat69.8 g

of which saturates28.8 g

Carbohydrate86 g

of which sugars32.8 g

Dietary Fibre14.4 g

Protein70.7 g

Cholesterol16.2 mg

Sodium2790 mg

Potassium68.3 mg

Calcium1.1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Baking Paper

Cooking Steps

1

• Preheat oven to 200°C/180°C fan-forced.
• Thinly slice capsicum and brown onion.
• Slice kernels off corn cob.
• Roughly chop pickled jalapeños (if using).
• Slice mini flour tortillas into quarters.
• Finely chop mild chorizo.

2

• 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.

3

• 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.

4

• SPICY! You may find the spice blend hot. Add less if
you’re 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 a lid (or foil), then cook
until cheese is melted, 3-4 minutes.

5

• 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.

6

• Divide tortillas chips between plates or on a serving
platter. Spoon over the cheesy beef topping and the
chorizo mixture.
• Top with light sour cream, tomato relish and
jalapeños. Tear over coriander to serve. Enjoy!