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Game Day Nachos

with Guacamole Crema and Charred Corn
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
650 kcal
Protein
: 
27g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Sulphites
  • Sesame
  • Milk
  • May contain traces of allergens
  • Mustard
  • Peanuts
  • Soy
  • Tree nuts
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ Serving 4 people

250 g

Ground Beef

170 g

Tortilla Chips

(May be present: Sesame, Milk)

1 cup

Monterey Jack Cheese, shredded

(Contains: Milk)

½ cup

Cheddar Cheese, shredded

(Contains: Milk)

1 unit(s)

Garlic, cloves

113 g

Corn Kernels

2 unit(s)

Green Onion

6 tbsp

Guacamole

43 mL

Sour Cream

(Contains: Milk May be present: Milk)

8 g

Enchilada Spice Blend

(Contains: Sulphites May be present: Sesame, Milk, Mustard, Peanuts, Soy, Tree nuts, Wheat)

2 unit(s)

Tomato

Not included in your delivery

0.13 tsp

Salt*

½ tbsp

Oil*

0.13 tsp

Pepper*

Calories650 kcal
Fat42 g
Saturated Fat15 g
Carbohydrate42 g
Sugar5 g
Dietary Fiber7 g
Protein27 g
Cholesterol85 mg
Sodium800 mg
Trans Fat1 g
Potassium750 mg
Calcium850 mg
Iron2.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Parchment Paper
•Baking Sheet
•Large Non-Stick Pan
•Measuring Spoons
•Small Bowl

Cooking Steps

1
  • Peel, then mince or grate garlic.
  • Cut tomato into 1/4-inch pieces, then season with salt and pepper.
  • Thinly slice green onions, keeping greens and white parts separate.
  • Arrange tortilla chips on a parchment-lined baking sheet. Drizzle with 1 1/2 tbsp oil, then season with half the Enchilada Spice Blend. Season with salt and pepper, then toss to coat.
  • Bake in the middle of the oven until warmed through, 2-3 min.
2
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • When hot, add corn to the dry pan.
  • Cook, stirring once halfway through, until charred or dark golden-brown, 5-6 min. Season with salt and pepper. Transfer corn to a plate.
3
  • Reheat the same pan over medium high, when hot add 1/2 tbsp oil, then garlic and green onion whites. Cook, stirring frequently until fragrant, 1 min.
  • Add beef, then, cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add remaining Enchilada Spice Blend and cook, stirring often, until fragrant, 1 min. Season with salt and pepper. Remove from heat.
4
  • Sprinkle beef, Monterey Jack, cheddar and corn over chips. Return chips to the middle of the oven and bake until cheese has melted, 2-3 min.
  • Meanwhile, combine sour cream, guacamole and 2 tsp water in a small bowl. Season with salt and pepper, then stir to combine.
  • Remove nachos from the oven and drizzle guacamole crema over top.
  • Sprinkle tomatoes and remaining green onions over top.
  • Serve nachos directly on the baking sheet.

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