Ultimate Nachos- TEST
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Ultimate Nachos- TEST

with Pickled Shallots and Guac Crema

Lunch just got a whole lot tastier! These filling nachos are topped with savoury ground beef, an addictive guac crema, pickled shallots and more!

Allergènes:
Lait
Sulfites

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation20 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

250 g

Bœuf haché

85 g

Croustilles de maïs

1 cs

Assaisonnement mexicain

(Peut contenir Arachides, Sésame, Soya, Sulfites, Noix, Blé, Lait, Moutarde)

½ tasse(s)

Monterey Jack, râpé

(Contient Lait)

¼ tasse(s)

Cheddar, râpé

(Contient Lait)

3 cs

Guacamole

7 g

Coriandre

1 pièce(s)

Échalote

1 cs

Vinaigre de vin blanc

(Contient Sulfites)

1 pièce(s)

Tomate

1 pièce(s)

Crème sure

(Contient Lait)

1 pièce(s)

Lime

Pas inclus dans votre livraison

0.13 cc

Poivre*

0.13 cc

Sel*

1 cc

Sucre*

2 cs

Huile*

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Informations nutritionnelles

Énergie (kcal)880 kcal
Graisses61 g
dont saturés21 g
Glucides45 g
dont sucres8 g
Fibres7 g
Protéines40 g
Cholestérol120 mg
Sel1020 mg
Gras Trans1 g
Potassium950 mg
Calcium450 mg
Fer4.5 mg

Ustensiles

Petit bol
Bol à mélanger, moyen
Cuillères à mesurer
Grande poêle antiadhésive
Papier sulfurisé
Plaque de cuisson

Instructions

1
  • Zest, then juice lime.
  • 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.
2
  • 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.
3
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then beef and 2 tsp (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.
4
  • Arrange tortilla chips on a parchment-lined baking sheet. Drizzle with 2 tsp (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.
5
  • 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.
  • Serve nachos directly on the baking sheet.