Mexican Beef Supper Nachos
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Mexican Beef Supper Nachos

Mexican Beef Supper Nachos

with Avocado

These saucy supper nachos are jam-packed with a secret veggie component: grated zucchini! And how about that - you can make your own tortilla chips at home! And these chips are the perfect utensil to scoop up all the beefy deliciousness.

Tags:
Lactose Free
Allergens:
Gluten

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

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

/ serving 4 people

500 g

Ground Beef

4 clove

Garlic

113 g

Red Onion

1 unit

Zucchini

1 can

Diced Tomatoes

1 tbsp

Taco Seasoning

6 unit

Flour Tortillas

(Contains Gluten)

2 unit

Avocado

1 unit

Lime

14 g

Cilantro

Not included in your delivery

unit

Oil*

unit

Salt*

unit

Pepper*

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Nutrition Values

/ per serving
Calories623 kcal
Energy (kJ)2607 kJ
Fat32 g
Saturated Fat9 g
Carbohydrate55 g
Sugar0 g
Dietary Fiber0 g
Protein34 g
Cholesterol0 mg
Sodium467 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.

Instructions

1

Preheat your oven to 400°F. (To bake the tortilla chips.)Start prepping when your oven comes up to temperature!

Cut the tortrillas
2

Prep: Wash and dry all produce. Mince or grate the garlic. Coarsely grate the zucchini. Cut each flour tortillas into 8 triangles. Halve, pit, and cut the avocado into 1/2-inch cubes. Cut the lime into wedges. Roughly chop the cilantro.

Cook the onions
3

Bake the tortilla chips: Meanwhile, brush or spray the tortillas with oil and arrange in one layer on a baking sheet. Bake in the centre of the oven, flipping halfway through cooking, until golden and crispy, 8-12 min. (TIP: Keep your eye on the tortillas so they don't burn!)

Add the tomatoes
4

Make the filling: Meanwhile, heat a large pan over a medium-high heat. Add a drizzle of oil, then the red onion and garlic. Cook until onion is soft, 4-5 min. Add the ground beef and cook, breaking up the meat with a spoon, until no pink remains, 4-5 min.

5

Add the zucchini, diced tomatoes and taco seasoning. Bring the mixture to the boil. Reduce the heat to medium-low and simmer until the filling thickens slightly, 6-8 min. Season to taste with salt and pepper.

Finish
6

Finish and serve: Divide the tortilla chips and filling between bowls, then top with avocado, cilantro and a lime wedges. Enjoy