Double Beef Loaded Potato 'Nachos'
with Guacamole and DIY Salsa- Milk
- Sesame
- Triticale
- Peanuts
- Tree nuts
- Wheat
- Mustard
- Sulphites
- Milk
- Soy
- May contain traces of allergens
Potato 'nachos' are a quirky combination of loaded potato coins and nachos! Golden roasted russets are topped with Monterey Jack cheese, Mexican-spiced beef and all the classic nacho garnishes. Ingredients: Russet potato • Ground beef • Roma tomatoes • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Spinach • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Green onion • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide).
Ingredients
500 g
Ground Beef
3 unit(s)
Russet Potato
2 unit(s)
Tomato
1 unit(s)
Lime
2 unit(s)
Green Onion
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
3 tbsp
Guacamole
1 unit(s)
Sour Cream
(Contains: Milk)
2 tbsp
Mexican Seasoning
(May be present: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
56 g
Baby Spinach
Not included in your delivery
¼ tsp
Salt*
2.33 tbsp
Oil*
¼ tsp
Pepper*
¾ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/4-inch rounds.
- Add potatoes, 1/2 tbsp Mexican Seasoning and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1/2 tbsp Mexican Seasoning and 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Arrange potatoes in a single layer.
- Roast in the middle of the oven until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, thinly slice green onions.
- Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
- Meanwhile, cut tomatoes into 1/4-inch pieces.
- Add tomatoes, half the green onions, 1 tsp (2 tsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1 tsp (2 tsp) oil to a medium bowl. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- When hot, add beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add remaining Mexican Seasoning and 2 tbsp (4 tbsp) water. Cook, stirring often, until fragrant, 30 sec.
- Remove the pan from heat. Season beef with salt and pepper, to taste. Set aside.
- Meanwhile, add sour cream, half the lime zest and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with salt and pepper, then stir to combine.
- Add remaining lime juice, remaining lime zest, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add spinach and remaining green onions, then toss to combine.
- Once potato coins are done, arrange 2 squares of foil (4 squares for 4 ppl) on a work surface. Divide potatoes between squares of foil. Arrange in a single layer.
- Arrange foil squares side by side on the same baking sheet. (NOTE: For 4 ppl, use both baking sheets.)
- Top potatoes with some cheese, then beef, then remaining cheese.
- Bake in the middle of the oven until cheese melts, 3-5 min. (NOTE: For 4 ppl, bake in the top and middle of the oven.)
- Carefully transfer each square of foil with potato 'nachos' to a plate.
- Top potato 'nachos' with lime crema, salsa and guacamole.
- Squeeze a lime wedge over top, if desired.
- Serve salad alongside.
If you've opted for double beef, cook it in the same way the recipe instructs you to cook the regular portion of beef. Work in batches, if necessary.
