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Mexican Recipes
Mexican Beef Supper Nachos

Mexican Beef Supper Nachos

with Avocado

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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:Dairy free
Allergens:Wheat/BléSoy/SojaSulphites/Sulfite
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

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

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

2 unit

Avocado

1 unit

Lime

14 g

Cilantro

Not included in your delivery

unit

Oil*

unit

Salt*

unit

Pepper*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2606.632 kJ
Calories623 kcal
Fat32 g
Saturated Fat9 g
Carbohydrate55 g
Protein34 g
Sodium467 mg
Instructionsarrow up iconarrow up icon
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1

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

Cut the tortrillas
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
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
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
Finish
6

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