Game Day Nachos
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Game Day Nachos

Game Day Nachos

Serves 4 | with Guacamole Crema and Charred Corn

Nothing says game day like a shareable app! These easy nachos are just the recipe to crowd over while cheering on your favourite team, and they're loaded with melted cheese, savoury spiced beef and a creamy guacamole crema for maximum chip coverage.

Allergens:
Milk
•Sulphites

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

170 g

Tortilla Chips

(May contain 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

1 unit(s)

Sour Cream

(Contains Milk)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

2 unit(s)

Tomato

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

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Nutrition Values

Calories680 kcal
Fat46 g
Saturated Fat16 g
Carbohydrate41 g
Sugar5 g
Dietary Fiber7 g
Protein28 g
Cholesterol80 mg
Sodium800 mg
Trans Fat1 g
Potassium800 mg
Calcium400 mg
Iron2.5 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

•Parchment Paper
•Baking Sheet
•Large Non-Stick Pan
•Measuring Spoons
•Small Bowl

Instructions

Prep and bake tortilla chips
1

Before starting, preheat the oven to 450ºF. Wash and dry all produce. 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.

Finish and serve
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.