Baked Potato Nachos with Chilli con Carne
and Sour Cream
In this recipe you'll create classic nachos using the humble potato!
Cals 760 · Prot 61 · Carbs 87 · Fat 20
Family Friendly
45 min
In this recipe you'll create classic nachos using the humble potato!
Cals 760 · Prot 61 · Carbs 87 · Fat 20
Family Friendly
Ingredients
Chilli
Grass fed Beef Mince Lean
350 Grams
Red onion
1 Piece
Garlic cloves
2 Piece
Red kidney beans
240 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Cumin powder
2 Grams
Fajita seasoning
5 Grams
Smoked paprika powder
2 Grams
Black pepper
0.5 Tsp
Tomato paste
30 Grams
Tomato passata
200 Grams
Water
100 ML
Beef stock cube
9*11*15*
1 Piece
Brown sugar
5 Grams
Dried oregano
2 Grams
Potato nachos
Potatoes
600 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Grated cheddar
4*
60 Grams
To serve
Sour cream
4*
60 Grams
Fresh coriander
15 Grams
Allergens
*9 Soya, *11 Gluten, *15 Celery, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3184 / 760 |
| Fats (g) | 19.5 |
| of which saturated (g) | 8.9 |
| Carbohydrates (g) | 87 |
| of which sugars (g) | 15.1 |
| Fibers (g) | 20.3 |
| Proteins (g) | 61.2 |
| Salt (g) | 4.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Bake potatoes
- Preheat the oven to 220°C/200°C fan.
- Slice the potatoes thinly (skins on).
- Add the potatoes to a lined baking tray.
- Drizzle with oil and sprinkle with salt.
- Toss until coated.
- Bake for 30-35 min or until golden and crisp.
- After 30-35 min, sprinkle the potatoes with the cheddar cheese and bake for 2-3 min further until the cheese is melted.
Tip! Use two trays if cooking for 3 or 4 people to ensure the potatoes get nice and crispy.
2 Prep
- Meanwhile, peel and finely chop the onion.
- Peel and mince the garlic.
- Drain and rinse the kidney beans.
3 Fry beef
- Heat a pan over high-heat with a drizzle of vegetable oil.
- Once hot, fry the beef mince and onion with a pinch of salt for 5 min.
4 Add spices
- Add the garlic, cumin, fajita seasoning, smoked paprika, black pepper and tomato paste.
- Cook for 2 min further.
5 Simmer
- Add the tomato passata, measured water, 0.5 stock cube, brown sugar, dried oregano and kidney beans.
- Mix well.
- Cover with a lid, bring to a simmer and reduce the heat to low.
- Simmer for 10 min, stirring occasionally.
- If the stew thickens too much, add a splash of water.
6 Serve
- Meanwhile, finely chop the coriander.
- Serve the Chilli con Carne on top of the Baked Potato Nachos.
- Top with a dollop of sour cream and the freshly chopped coriander.
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