What are the main ingredients in Cheesy Nachos & Beef Mince?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Cheesy Nachos & Beef Mince?

Calories: 1095, Carbs: 65 grams, Fat: grams, Protein: 47.8 grams, Sugar: 15.3 grams, Salt: 1128 grams

How do I prepare Cheesy Nachos & Beef Mince?

DINNER IS SERVED!: Pile up the cheesy nachos and dollop over the sour cream. Top with the fresh salsa, the remaining coriander, and the jalapeño slices (to taste). Indulge yourself, Chef! SAUCY: When the mince is browned, add the grated garlic and the NOMU spice blend to the pan. Fry until fragrant, 1 minute (shifting constantly). Pour in the tomato passata and 200ml of water. Simmer until slightly reduced and thickened, 8-10 minutes. Add a sweetener (to taste) and seasoning. Remove from the heat. LET’S SALSA: While the nachos are baking, rinse and pick the coriander. Rinse and roughly dice the tomato. In a bowl, combine the diced tomato, ½ the picked coriander, a drizzle of olive oil, and seasoning. NACHO BUSINESS: Spread the nachos in an ovenproof dish. Evenly cover in the tomato & beef mixture. Sprinkle over the grated cheese and pop in the hot oven. Bake until the cheese is melted and golden, 4-5 minutes. FRY BABY: Preheat the oven to the grill setting or the highest temperature. Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally).

What should be prepared from my kitchen to make Cheesy Nachos & Beef Mince?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Cheesy Nachos & Beef Mince

Name: Cheesy Nachos & Beef Mince
Prep time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

A classic is a classic for a reason! Corn nachos are smothered in an easy tomato sauce, succulent beef mince, and a layer of mozzarella & cheddar cheese. Served with a fresh tomato & coriander salsa, sour cream, and pickled jalapeños, this dish is perfection on a plate!

Cheesy Nachos & Beef Mince

with a fresh salsa & sour cream

Hands on Time: 20 - 25 minutes

Overall Time: 25 - 30 minutes

Download the Recipe for 2

Ingredients:

Beef
Corn Nachos
Free-Range Beef Mince
Fresh Coriander
Garlic Clove
Garlic Cloves
Grated Mozzarella & Cheddar Cheese
NOMU Mexican Spice Blend
Sliced Pickled Jalapeños
Sour Cream
Tomato
Tomato Passata
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

FRY BABY
Preheat the oven to the grill setting or the highest temperature. Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally).
SAUCY
When the mince is browned, add the grated garlic and the NOMU spice blend to the pan. Fry until fragrant, 1 minute (shifting constantly). Pour in the tomato passata and 100ml of water. Simmer until slightly reduced and thickened, 8-10 minutes. Add a sweetener (to taste) and seasoning. Remove from the heat.
NACHO BUSINESS
Spread the nachos in an ovenproof dish. Evenly cover in the tomato & beef mixture. Sprinkle over the grated cheese and pop in the hot oven. Bake until the cheese is melted and golden, 4-5 minutes.
LET’S SALSA
While the nachos are baking, rinse and pick the coriander. Rinse and roughly dice the tomato. In a bowl, combine the diced tomato, ½ the picked coriander, a drizzle of olive oil, and seasoning.
DINNER IS SERVED!
Pile up the cheesy nachos and dollop over the sour cream. Top with the fresh salsa, the remaining coriander, and the jalapeño slices (to taste). Indulge yourself, Chef!

Free-range Beef Mince - 150g
Garlic Clove - 1
NOMU Mexican Spice Blend - 5ml
Tomato Passata - 100ml
Corn Nachos - 80g
Grated Mozzarella & Cheddar Cheese - 50g
Fresh Coriander - 3g
Tomato - 1
Sour Cream - 50ml
Sliced Pickled Jalapeños - 10g

Download the Recipe

Serves 2

FRY BABY
Preheat the oven to the grill setting or the highest temperature. Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally).
SAUCY
When the mince is browned, add the grated garlic and the NOMU spice blend to the pan. Fry until fragrant, 1 minute (shifting constantly). Pour in the tomato passata and 200ml of water. Simmer until slightly reduced and thickened, 8-10 minutes. Add a sweetener (to taste) and seasoning. Remove from the heat.
NACHO BUSINESS
Spread the nachos in an ovenproof dish. Evenly cover in the tomato & beef mixture. Sprinkle over the grated cheese and pop in the hot oven. Bake until the cheese is melted and golden, 4-5 minutes.
LET’S SALSA
While the nachos are baking, rinse and pick the coriander. Rinse and roughly dice the tomato. In a bowl, combine the diced tomato, ½ the picked coriander, a drizzle of olive oil, and seasoning.
DINNER IS SERVED!
Pile up the cheesy nachos and dollop over the sour cream. Top with the fresh salsa, the remaining coriander, and the jalapeño slices (to taste). Indulge yourself, Chef!

Free-range Beef Mince - 300g
Garlic Clove - 1
NOMU Mexican Spice Blend - 10ml
Tomato Passata - 200ml
Corn Nachos - 160g
Grated Mozzarella & Cheddar Cheese - 100g
Fresh Coriander - 5g
Tomato - 1
Sour Cream - 100ml
Sliced Pickled Jalapeños - 20g

Download the Recipe

Serves 3

FRY BABY
Preheat the oven to the grill setting or the highest temperature. Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 6-8 minutes (shifting occasionally).
SAUCY
When the mince is browned, add the grated garlic and the NOMU spice blend to the pan. Fry until fragrant, 1 minute (shifting constantly). Pour in the tomato passata and 300ml of water. Simmer until slightly reduced and thickened, 12-15 minutes. Add a sweetener (to taste) and seasoning. Remove from the heat.
NACHO BUSINESS
Spread the nachos in an ovenproof dish. Evenly cover in the tomato & beef mixture. Sprinkle over the grated cheese and pop in the hot oven. Bake until the cheese is melted and golden, 5-6 minutes.
LET’S SALSA
While the nachos are baking, rinse and pick the coriander. Rinse and roughly dice the tomatoes. In a bowl, combine the diced tomato, ½ the picked coriander, a drizzle of olive oil, and seasoning.
DINNER IS SERVED!
Pile up the cheesy nachos and dollop over the sour cream. Top with the fresh salsa, the remaining coriander, and the jalapeño slices (to taste). Indulge yourself, Chef!

Free-range Beef Mince - 450g
Garlic Cloves - 2
NOMU Mexican Spice Blend - 15ml
Tomato Passata - 300ml
Corn Nachos - 240g
Grated Mozzarella & Cheddar Cheese - 150g
Fresh Coriander - 8g
Tomatoes - 2
Sour Cream - 150ml
Sliced Pickled Jalapeños - 30g

Download the Recipe

Serves 4

FRY BABY
Preheat the oven to the grill setting or the highest temperature. Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 6-8 minutes (shifting occasionally).
SAUCY
When the mince is browned, add the grated garlic and the NOMU spice blend to the pan. Fry until fragrant, 1 minute (shifting constantly). Pour in the tomato passata and 400ml of water. Simmer until slightly reduced and thickened, 12-15 minutes. Add a sweetener (to taste) and seasoning. Remove from the heat.
NACHO BUSINESS
Spread the nachos in an ovenproof dish. Evenly cover in the tomato & beef mixture. Sprinkle over the grated cheese and pop in the hot oven. Bake until the cheese is melted and golden, 5-6 minutes.
LET’S SALSA
While the nachos are baking, rinse and pick the coriander. Rinse and roughly dice the tomatoes. In a bowl, combine the diced tomato, ½ the picked coriander, a drizzle of olive oil, and seasoning.
DINNER IS SERVED!
Pile up the cheesy nachos and dollop over the sour cream. Top with the fresh salsa, the remaining coriander, and the jalapeño slices (to taste). Indulge yourself, Chef!