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Ultimate Nachos

with Pickled Shallots and Guac Crema
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
640 kcal
Protein
: 
27g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Sulphites
  • Sesame
  • Milk
  • May contain traces of allergens
  • Triticale
  • Peanuts
  • Tree nuts
  • Wheat
  • Mustard
  • Sulphites
  • Soy
  • Egg
  • Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ Serving 4 people

250 g

Ground Beef

170 g

Tortilla Chips

(May be present: Sesame, Milk)

16 g

Mexican Seasoning

(May be present: 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 be present: Sesame, Milk, Wheat, Mustard, Soy, Egg, Fish)

2 unit(s)

Tomato

43 mL

Sour Cream

(Contains: Milk May be present: Milk)

2 unit(s)

Lime

Not included in your delivery

2 tsp

Sugar*

¼ tsp

Pepper*

¼ tsp

Salt*

Calories640 kcal
Fat41 g
Saturated Fat15 g
Carbohydrate44 g
Sugar7 g
Dietary Fiber7 g
Protein27 g
Cholesterol85 mg
Sodium1000 mg
Trans Fat1 g
Potassium750 mg
Calcium900 mg
Iron3 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.
•Zester
•Small Bowl
•Measuring Spoons
•Large Non-Stick Pan
•Medium Bowl
•Parchment Paper
•Baking Sheet

Cooking Steps

1
  • Zest, then juice one lime. Cut remaining lime into wedges.
  • Cut tomatoes into 1/4-inch pieces.
  • Halve, peel, then thinly slice shallots 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
  • 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.



3
  • 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.


4
  • Remove nachos from the oven, then sprinkle tomatoes over top.
  • Dollop guac crema over top, then sprinkle nachos with pickled shallot and cilantro.
  • Squeeze lime wedge over top, if desired.
  • Serve nachos directly on the baking sheet.

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