Mexican Beef, Bean & Jalapeño Nachos

Name: Mexican Beef, Bean & Jalapeño Nachos with Oven-Baked Tortilla Chips & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; ⅓ cup water; 6 Mini Flour Tortillas; ½ onion; 2 clove Garlic; 1 Zucchini; 1 sachet Tex-Mex Spice Blend; 1 packet Tomato Paste; ½ packet Mild Chipotle Sauce; 1 packet Coriander; 1 Capsicum; 1 packet Pickled Jalapeños; 1 packet Beef Mince; 1 packet Light Sour Cream; 1 tin Sweetcorn; 1 packet Red Kidney Beans; 1 packet Cheddar Cheese

with Oven-Baked Tortilla Chips & Sour Cream

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This feisty Latin-inspired beef & bean dish is packed full of goodness. The secret to its amazing flavour? Plentiful toppings like tangy chipotle sauce, cooling sour cream and our pickled jalapeños which go 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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Mini Flour Tortillas

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

onion

2 clove

Garlic

Zucchini

1 sachet

Tex-Mex Spice Blend

(May be present: Soy, Wheat, Gluten.)

1 packet

Tomato Paste

½ packet

Mild Chipotle Sauce

(Contains: Soy;)

1 packet

Coriander

Capsicum

1 packet

Pickled Jalapeños

1 packet

Beef Mince

1 packet

Light Sour Cream

(Contains: Milk;)

1 tin

Sweetcorn

1 packet

Red Kidney Beans

1 packet

Cheddar Cheese

(Contains: Milk;)

Not included in your delivery

olive oil

⅓ cup

water

Nutritional Values

Energy (kJ)4545 kJ

Calories1086 kcal

Fat47.7 g

of which saturates20.4 g

Carbohydrate96.4 g

of which sugars27.1 g

Dietary Fibre24.9 g

Protein64.8 g

Sodium1662 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. Slice mini flour tortillas into wedges. • Thinly slice onion. Cut capsicum into small chunks. Drain sweetcorn. Finely chop garlic. Drain and rinse red kidney beans. Grate zucchini.

• Spread tortilla wedges 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.

• While the tortillas are baking, heat a drizzle of olive oil in a large frying pan over medium-high heat. • Add the beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. • Add onion, capsicum and corn and cook, stirring often, until softened, 4-5 minutes. • Add red kidney beans and zucchini and cook until tender, 2-3 minutes. Season with pepper to taste. • SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Add garlic, Tex-Mex spice blend, tomato paste and the water and simmer until slightly thickened, 1-2 minutes.

• Sprinkle Cheddar cheese over the bean mixture. Cover with a lid or foil and cook until the cheese has melted, 1-2 minutes.

• While the cheese is melting, roughly chop coriander.

• Divide the oven-baked tortilla chips between plates. Top with the Mexican bean mixture and light sour cream. • Drizzle over the mild chipotle sauce (if using). Sprinkle with the pickled jalapeños (if using) and coriander to serve. Enjoy!