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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
170 g
Tortilla Chips
(May contain traces of: Sesame, Milk)
16 g
Mexican Seasoning
(May contain traces of: Sesame, Milk, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Soy)
1 cup
Monterey Jack Cheese, shredded
(Contains: Milk)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
6 tbsp
Guacamole
7 g
Cilantro
2 unit(s)
Shallot
3 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Sesame, Milk, Wheat, Mustard, Soy, Egg, Fish)
2 unit(s)
Tomato
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
2 unit(s)
Lime
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
