Ultimate Nachos
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Ultimate Nachos

with Pickled Shallots and Guac Crema

National nacho day just got better with the arrival of these ultimate nachos to your dinner table! Topped with savoury ground beef, an addictive guac crema, pickled shallot and more!


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

Preparation Time25 minutes
Cooking Time10 minutes


/ serving 4 people

250 g

Ground Beef

170 g

Tortilla Chips

2 tbsp

Mexican Seasoning

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

1 cup

Monterey Jack Cheese, shredded

(Contains Milk)

½ cup

Cheddar Cheese, shredded

(Contains Milk)

6 tbsp


7 g


2 unit(s)


3 tbsp

White Wine Vinegar

(Contains Sulphites)

2 unit(s)


1 unit(s)

Sour Cream

(Contains Milk)

2 unit(s)


Not included in your delivery

¼ tsp


¼ tsp



Nutrition Values

Calories610 kcal
Fat38 g
Saturated Fat14 g
Carbohydrate42 g
Sugar5 g
Dietary Fiber7 g
Protein27 g
Cholesterol80 mg
Sodium980 mg
Trans Fat1 g
Potassium800 mg
Calcium450 mg
Iron3.5 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.


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


  • Zest, then juice one lime. Cut remaining lime into wedges.
  • Cut tomato into 1/4-inch pieces.
  • Halve, peel, then thinly slice shallot into 1/8-inch half-moons.
  • Roughly chop cilantro.
  • Combine guacamole, sour cream, 1/2 tsp lime zest, 2 tsp lime juice and 1/4 tsp sugar in a small bowl. Season with salt and pepper, then stir to combine.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp oil, then beef and 1 1/2 tbsp Mexican Seasoning. Season with salt and pepper, then cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Set aside.
  • Meanwhile, add shallots, vinegar, 2 tbsp water and 2 tsp sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer shallots, including liquid, to a medium bowl. Place in the fridge to cool.

  • Arrange tortilla chips on a parchment-lined baking sheet. Drizzle with 1 1/2 tbsp oil, then season with remaining Mexican seasoning. Season with salt and pepper, then toss to coat.
  • Bake in the middle of the oven until warmed through, 2-3 min.
  • Sprinkle both cheeses over chips, then top with beef. Return chips to the middle of the oven and bake until cheese has melted, 2-3 min.

  • Remove nachos from the oven, then sprinkle tomatoes over top.
  • Dollop guac crema over top, then sprinkle nachos all over with pickled shallot and cilantro.
  • Squeeze lime wedge over top, if desired.
  • Serve nachos directly on the baking sheet.