What are the main ingredients in Mexican-style Beef Mince Fiesta?

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

What is the nutritional information of Mexican-style Beef Mince Fiesta?

Calories: 1208, Carbs: 83 grams, Fat: grams, Protein: 53.2 grams, Sugar: 23.7 grams, Salt: 1478 grams

How do I prepare Mexican-style Beef Mince Fiesta?

SALSA STEP: In a small bowl, combine the chopped baby tomatoes, the chopped jalapeño (to taste), the remaining onions (to taste), the chopped coriander, and seasoning. FRY THE BEEF MINCE: 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, 4-5 minutes (shifting occasionally). ADD SOME TOMATO: Add ¾ of the diced onion and fry until soft, 3-4 minutes. Add the Mexican spice and fry until fragrant, 1-2 minutes. Pour in the passata and 300ml of water. Simmer until reduced and thickened, 12-15 minutes. Add a sweetener and seasoning. Remove from the heat. CHEESE SAUCE: Place a small pot over medium heat with 20g of butter. Once melted, vigorously mix in the cornflour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk (stirring continuously to prevent lumps). Once the milk is incorporated, mix in the grated cheese until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick. TIME TO FEAST: Make a bed of the nachos or serve on the side for dunking. Lay down the saucy mince, drizzle over the cheese sauce, dollop over the guacamole, and scatter over the tomato salsa. Well done, Chef!

What should be prepared from my kitchen to make Mexican-style Beef Mince Fiesta?

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

Mexican-style Beef Mince Fiesta

You’re not going to wanna share this plate of nachos, Chef! Free-range beef mince is smothered in Mexican spices & tomato sauce. Poured over a pile of crunchy corn nachos, then topped with homemade cheese sauce, guacamole, and a baby tomato & pickled jalapeño salsa.

Mexican-style Beef Mince Fiesta

with guacamole & corn nachos

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Beef
Cheddar Cheese
Corn Nachos
Cornflour
Free-Range Beef Mince
Fresh Coriander
Guacamole
Low Fat UHT Milk
Mexican Spice
Onion
Onions
Sliced Pickled Jalapeños
Tomato Passata

From your kitchen:

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

Photo of Mexican-style Beef Mince Fiesta

Serves 1

FRY THE BEEF MINCE
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, 3-4 minutes (shifting occasionally).
ADD SOME TOMATO
Add ¾ of the diced onion and fry until soft, 3-4 minutes. Add the Mexican spice and fry until fragrant, 1-2 minutes. Pour in the passata and 150ml of water. Simmer until reduced and thickened, 12-15 minutes. Add a sweetener and seasoning. Remove from the heat.
CHEESE SAUCE
Place a small pot over medium heat with 10g of butter. Once melted, vigorously mix in the cornflour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk (stirring continuously to prevent lumps). Once the milk is incorporated, mix in the grated cheese until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
SALSA STEP
In a small bowl, combine the chopped baby tomatoes, the chopped jalapeño (to taste), the remaining onions (to taste), the chopped coriander, and seasoning.
TIME TO FEAST
Make a bed of the nachos or serve on the side for dunking. Lay down the saucy mince, drizzle over the cheese sauce, dollop over the guacamole, and scatter over the tomato salsa. Well done, Chef!

Free-range Beef Mince - 150g
Onion - 1
Mexican Spice - 10ml
Tomato Passata - 100ml
Cornflour - 10ml
Low Fat UHT Milk - 125ml
Cheddar Cheese - 50g
Baby Tomatoes - 80g
Sliced Pickled Jalapeños - 15g
Fresh Coriander - 3g
Corn Nachos - 80g
Guacamole - 1 unit

Download the Recipe

Serves 2

FRY THE BEEF MINCE
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, 4-5 minutes (shifting occasionally).
ADD SOME TOMATO
Add ¾ of the diced onion and fry until soft, 3-4 minutes. Add the Mexican spice and fry until fragrant, 1-2 minutes. Pour in the passata and 300ml of water. Simmer until reduced and thickened, 12-15 minutes. Add a sweetener and seasoning. Remove from the heat.
CHEESE SAUCE
Place a small pot over medium heat with 20g of butter. Once melted, vigorously mix in the cornflour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk (stirring continuously to prevent lumps). Once the milk is incorporated, mix in the grated cheese until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
SALSA STEP
In a small bowl, combine the chopped baby tomatoes, the chopped jalapeño (to taste), the remaining onions (to taste), the chopped coriander, and seasoning.
TIME TO FEAST
Make a bed of the nachos or serve on the side for dunking. Lay down the saucy mince, drizzle over the cheese sauce, dollop over the guacamole, and scatter over the tomato salsa. Well done, Chef!

Free-range Beef Mince - 300g
Onion - 1
Mexican Spice - 20ml
Tomato Passata - 200ml
Cornflour - 20ml
Low Fat UHT Milk - 250ml
Cheddar Cheese - 100g
Baby Tomatoes - 160g
Sliced Pickled Jalapeños - 30g
Fresh Coriander - 5g
Corn Nachos - 160g
Guacamole - 1 unit

Download the Recipe

Serves 3

FRY THE BEEF MINCE
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, 4-5 minutes (shifting occasionally).
ADD SOME TOMATO
Add ¾ of the diced onion and fry until soft, 4-5 minutes. Add the Mexican spice and fry until fragrant, 1-2 minutes. Pour in the passata and 450ml of water. Simmer until reduced and thickened, 15-20 minutes. Add a sweetener and seasoning. Remove from the heat.
CHEESE SAUCE
Place a small pot over medium heat with 30g of butter. Once melted, vigorously mix in the cornflour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk (stirring continuously to prevent lumps). Once the milk is incorporated, mix in the grated cheese until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
SALSA STEP
In a small bowl, combine the chopped baby tomatoes, the chopped jalapeño (to taste), the remaining onions (to taste), the chopped coriander, and seasoning.
TIME TO FEAST
Make a bed of the nachos or serve on the side for dunking. Lay down the saucy mince, drizzle over the cheese sauce, dollop over the guacamole, and scatter over the tomato salsa. Well done, Chef!

Free-range Beef Mince - 450g
Onions - 2
Mexican Spice - 30ml
Tomato Passata - 300ml
Cornflour - 30ml
Low Fat UHT Milk - 375ml
Cheddar Cheese - 150g
Baby Tomatoes - 240g
Sliced Pickled Jalapeños - 45g
Fresh Coriander - 8g
Corn Nachos - 240g
Guacamole - 1 unit

Download the Recipe

Serves 4

FRY THE BEEF MINCE
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).
ADD SOME TOMATO
Add ¾ of the diced onion and fry until soft, 4-5 minutes. Add the Mexican spice and fry until fragrant, 1-2 minutes. Pour in the passata and 600ml of water. Simmer until reduced and thickened, 15-20 minutes. Add a sweetener and seasoning. Remove from the heat.
CHEESE SAUCE
Place a small pot over medium heat with 40g of butter. Once melted, vigorously mix in the cornflour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk (stirring continuously to prevent lumps). Once the milk is incorporated, mix in the grated cheese until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
SALSA STEP
In a small bowl, combine the chopped baby tomatoes, the chopped jalapeño (to taste), the remaining onions (to taste), the chopped coriander, and seasoning.
TIME TO FEAST
Make a bed of the nachos or serve on the side for dunking. Lay down the saucy mince, drizzle over the cheese sauce, dollop over the guacamole, and scatter over the tomato salsa. Well done, Chef!