Mexican Beef & Bean Nachos

Name: Mexican Beef & Bean Nachos with Oven-Baked Tortilla Chips & Tomato Salsa
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 6 mini flour tortillas; 1 brown onion; 2 clove garlic; 1 zucchini; 1 packet tomato paste; ⅓ cup warm water; ½ packet mild chipotle sauce; 1 bag coriander; 1 packet Light Sour Cream; 1 capsicum; 1 packet Tomato Salsa; 1 tin red kidney beans; 1 packet beef mince; 1 tin sweetcorn; 1 sachet Tex-Mex spice blend; 1 packet Cheddar cheese; 1 packet pickled jalapeños

with Oven-Baked Tortilla Chips & Tomato Salsa

Get up to $200 off!

This feisty beef and bean dish is packed full of goodness. The secret to its amazing flavour? A refreshing salsa made with juicy tomato, punchy coriander and zesty lime which goes perfectly with the veggie-packed bean mixture.

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

mini flour tortillas

brown onion

2 clove

garlic

zucchini

1 packet

tomato paste

½ packet

mild chipotle sauce

1 bag

coriander

1 packet

Light Sour Cream

capsicum

1 packet

Tomato Salsa

1 tin

red kidney beans

1 packet

beef mince

1 tin

sweetcorn

1 sachet

Tex-Mex spice blend

1 packet

Cheddar cheese

1 packet

pickled jalapeños

Not included in your delivery

olive oil

⅓ cup

warm water

Nutritional Values

per serving

Energy (kJ)4554 kJ

Fat45.4 g

of which saturates18.8 g

Carbohydrate93.2 g

of which sugars29.2 g

Protein62.2 g

Sodium2398 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 200°C/180°C fan-forced. Cut the mini flourtortillas into 3cm wedges. Thinly slice the brown onion. Cut the capsicum into small chunks. Drain the sweetcorn. Finely chop the garlic. Drain and rinse the red kidney beans. Grate the zucchini.

Place the tortilla wedges on a lined oven tray. Drizzle with olive oil, season with salt and pepper, then toss to coat. Bake until golden, 8-10 minutes.

TIP: If the tortilla wedges don't fit in one layer, spread them over 2 oven trays.

SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste.

While the tortillas are baking, in a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion, capsicum and corn and cook, stirring often, until softened, 4-5 minutes. Add the beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Add the garlic, Tex-Mex spice blend and tomato paste and cook, stirring, until fragrant, 1-2 minutes. Add the red kidney beans beans and zucchini and cook until tender, 2-3 minutes. Season with pepper to taste.

Stir through the warm water. Simmer the bean mixture until it has thickened, 3-4 minutes. Add a splash of water if the mixture seems dry. Sprinkle the shredded Cheddar cheese over the bean mixture. Cover with a lid or foil and cook until the cheese has melted, 2-3 minutes.

While the cheese is melting, roughly chop the coriander.

Divide the oven-baked tortilla chips between plates. Top with the Mexican bean mixture, light sour cream and tomato salsa. Drizzle over the mild chipotle sauce (if using). Serve sprinkled with the pickled jalapeños (if using) and coriander.