Beefy Nachos!
with Beans and Tomato Salsa
Whether you’re entertaining or having a cosy night in, our homemade cheesy nachos with a meaty bean chilli and tomato salsa are the ultimate crowd-pleasing recipe. For the nachos themselves, the best flavour can be produced simply by cutting whole wheat tortillas into triangles and baking until brown and crispy. It’s really worth the extra effort for chips that don’t got soggy under the toppings! Plate everything up in the middle of your table and tuck in!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
225
British Beef Mince
2
Medium Tomato
1
Onion
2
Ground Cumin
1
Garlic Clove
30
Mature Cheddar Cheese
(Contains Milk)
1
Black Beans
1
Lime
150
Soured Cream
(Contains Milk)
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
1
Green Pepper
(May contain Celery)
1
Chilli Flakes
1
Coriander
Nutritional information
Utensils
Instructions
a) Lightly oil both sides of each tortilla. b) Cut the tortillas into eight equal sized triangles. TIP: Lay a couple of the tortillas on top of each other so you can cut more than one at a time! c) Pop the triangles onto a large baking tray. Arrange in a single layer. Sprinkle over a pinch of salt. Bake on the top shelf of your oven until lightly coloured, 6-8 mins.
a) Meanwhile, halve, peel and thinly slice the onion. b) Heat a splash of oil in a large frying pan on high heat. c) Add the onion and beef mince to the pan. Fry until starting to brown, breaking up the beef with a wooden spoon, 5 mins. d) Drain and rinse the black beans in a colander.
a) Zest and quarter the lime. b) Grate the cheese. c) Add the beans, easy garlic, ground cumin and chilli flakes (careful, they're hot!) to the frying pan. Cook for 1 min. d) Add a squeeze of lime juice and season to taste with salt and pepper.
a) Spoon the beef and bean mixture on top of the nachos (still on the tray!) b) Sprinkle over the cheese. c) Bake again on the top shelf of your oven until the cheese has melted, 5 mins.
a) Roughly chop the tomato into small pieces. b) Halve the pepper and discard the core and seeds. Chop into small pieces. Roughly chop the coriander (stalks and all). c) Combine the tomato, pepper, coriander and a good pinch of lime zest in a small bowl.Add a generous drizzle of olive oil and a good squeeze of lime juice. Season to taste with salt and pepper.
a) Remove the nachos from the oven and spoon the tomato salsa over. b) Dollop a spoonful of sour cream on top along with a sprinkling of remaining lime zest. Serve any spare lime wedges alongside. c) Now dig in! Let everyone help themselves! ENJOY!
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