Loaded Beef Nachos
with Cheddar Cheese Sauce and Avocado
Instructions
1 Fry beef
Peel and chop the onion and garlic. Heat a pan over a medium-high heat with a drizzle of oil. Fry the onion with a pinch of salt for 5 min. Add the beef mince. Fry for 5 min further or until nicely browned. Add the garlic, tomato paste, smoked paprika, taco seasoning (spicy!), cumin powder and measured water. Simmer for 5 min until thickened.
2 Start sauce
Meanwhile, heat a pot over a medium heat with the butter. Once melted, whisk in the flour and cook for 1 min or until the mixture turns into a thick paste. Remove the pot from the heat, whisk the milk into the flour and butter mixture. Return to the heat and bring the milk to a simmer stirring continuously for 3 min or until thickened.
3 Finish sauce
Reduce the heat to low. Add the cheddar to the pot and stir until the cheese melts. If the sauce is too thick add a splash of water - this is your cheese sauce.
4 Prep toppings
Finely chop the tomatoes, slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon. Place it in a bowl. Squeeze the lime over the avocado. Season with a pinch of salt and mash with a fork.
5 Serve
Arrange the nachos on plates. Top with the beef mixture followed by the tomatoes, mashed avocado, coriander leaves and sour cream. Serve the cheese sauce to the side or drizzle all over.
Tips for fussy eaters
Serve the nachos without the veggies and double up the seasoned beef portion.
Pro tip
Use this opportunity to get rid of any leftover cheese you might have in the fridge!
Nachos are a staple of northern Mexican cuisine. They are made by frying flour or corn tortillas.
Cooking Time: 30 min
Cals 1420 · Prot 66 · Carbs 85 · Fat 94
Ingredients
Toppings
Cheese sauce
Nachos are a staple of northern Mexican cuisine. They are made by frying flour or corn tortillas.
Cooking Time: 30 min
Cals 1420 · Prot 66 · Carbs 85 · Fat 94
Instructions
1 Fry beef
Peel and chop the onion and garlic. Heat a pan over a medium-high heat with a drizzle of oil. Fry the onion with a pinch of salt for 5 min. Add the beef mince. Fry for 5 min further or until nicely browned. Add the garlic, tomato paste, smoked paprika, taco seasoning (spicy!), cumin powder and measured water. Simmer for 5 min until thickened.
2 Start sauce
Meanwhile, heat a pot over a medium heat with the butter. Once melted, whisk in the flour and cook for 1 min or until the mixture turns into a thick paste. Remove the pot from the heat, whisk the milk into the flour and butter mixture. Return to the heat and bring the milk to a simmer stirring continuously for 3 min or until thickened.
3 Finish sauce
Reduce the heat to low. Add the cheddar to the pot and stir until the cheese melts. If the sauce is too thick add a splash of water - this is your cheese sauce.
4 Prep toppings
Finely chop the tomatoes, slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon. Place it in a bowl. Squeeze the lime over the avocado. Season with a pinch of salt and mash with a fork.
5 Serve
Arrange the nachos on plates. Top with the beef mixture followed by the tomatoes, mashed avocado, coriander leaves and sour cream. Serve the cheese sauce to the side or drizzle all over.
Tips for fussy eaters
Serve the nachos without the veggies and double up the seasoned beef portion.
Pro tip
Use this opportunity to get rid of any leftover cheese you might have in the fridge!
Ingredients
Toppings
Cheese sauce
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