This pub classic gets a twist with beef, tender, spiced lentils and oodles of melty cheese! Served with sour cream and salsa, it's everyone's fave dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
1 unit(s)
Lentils, canned
(May contain Triticale, Wheat)
170 g
Tortilla Chips
½ cup
Cheddar Cheese, shredded
(Contains Milk)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Green Onion
½ cup
Tomato Salsa
(May contain Soy, Fish, Wheat, Sulphites, Egg, Milk, Sesame, Crustaceans, Mustard)
1 unit(s)
Sour Cream
(Contains Milk)
7 g
Cilantro
2 tbsp
Chipotle Sauce
(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)
250 g
Ground Beef
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
If you've opted to get beef, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then peppers and beef. Cook, stirring often, until peppers are tender-crisp and beef is cooked though, 4-5 min.** Follow remaining recipe as written.
Trancher finement le poulet. Garnir les nachos de poulet avant de les mettre au four.