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Loaded Spicy Tex-Mex Beef Nachos
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Loaded Spicy Tex-Mex Beef Nachos

Loaded Spicy Tex-Mex Beef Nachos

with DIY Queso and Refried Beans

These are "na-cho" average nachos! If you thought that was cheesy you'll love this Tex-Mex beef nacho platter with DIY queso, refried beans and zippy pickled jalapeños.

Tags:
Spicy
New
Allergens:
Milk
Mustard
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

170 g

Tortilla Chips

1 unit

Black Beans

2 unit

Tomato

1 unit

Jalapeño

2 unit

Green Onion

1 cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit

Cream Cheese

(Contains Milk)

2 tbsp

Mexican Seasoning

1 tbsp

Tex-Mex Paste

(Contains Mustard)

1 tbsp

Cornstarch

1 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

½ cup

Milk*

(Contains Milk)

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1360 kcal
Fat83 g
Saturated Fat29 g
Carbohydrate101 g
Sugar11 g
Dietary Fiber17 g
Protein59 g
Cholesterol145 mg
Sodium2140 mg
Trans Fat2 g
Potassium1600 mg
Calcium750 mg
Iron7 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.

Utensils

Small Bowl
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Potato Masher
Medium Pot
Whisk
Baking Sheet
Parchment Paper
Strainer

Instructions

Prep and pickle jalapeños
1

Before starting, preheat the oven to 400˚F. Wash and dry all produce. Thinly slice green onions, keeping white and green parts separate.Cut tomatoes into 1/4-inch pieces.Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)Add jalapeños, vinegar and 2 tbsp (4 tbsp) water to a small microwavable bowl. Season with salt. Microwave until salt dissolves, 30 sec.

Make refried beans
2

Heat a large non-stick pan over medium heat.When the pan is hot, add 1 tbsp (2 tbsp) oil, then green onion whites. Cook, stirring often, until fragrant, 1 min. Add beans with canning liquid and 1 tbsp (2 tbsp) Mexican Spice Blend.Cook, stirring often, until beans are warmed through and liquid is slightly reduced, 3-4 min. Remove from heat, then transfer to a large heat-proof bowl.Coarsely mash beans with a potato masher. Season with salt and pepper.

Cook beef
3

Carefully rinse and wipe the same pan, then reheat over medium-high.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef and Tex-Mex paste. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**Season with salt and pepper.Carefully drain and discard excess fat. Add 1 tbsp (2 tbsp) water. Cook, stirring often, until fragrant, 1 min.Remove from heat and cover to keep warm.

Make queso
4

Add cheddar cheese and cornstarch to a zip-top bag, then toss to coat. Add 1/2 cup (1 cup) milk and 1/2 tbsp (1 tbsp) Mexican Seasoning to a medium pot over medium-high heat. Cook, whisking often, until mixture comes to a simmer, 1-2 min. Once simmering, add cream cheese and cornstarch-coated cheddar. Cook, whisking continuously, until cheese melts and mixture thickens, 1-2 min. Remove from heat, then add 2 tbsp (4 tbsp) water. Season with salt and pepper, then whisk to combine.

Assemble nachos
5

Arrange tortilla chips on a parchment-lined baking sheet. Drizzle with 1/2 tbsp (1 tbsp) oil, then sprinkle 1/2 tbsp (1 tbsp) Mexican Seasoning over top. Toss gently to coat. Top chips with beef mixture. Bake in the middle of the oven until chips have toasted slightly and beef has warmed through, 3-4 min.

Finish and serve
6

Drain pickled jalapeños and discard liquid.Remove nachos from the oven, then dollop with refried beans and tomatoes. Drizzle with some queso, then garnish with remaining green onions and pickled jalapeños. Serve nachos directly on the baking sheet with remaining queso alongside.

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