Loaded Spicy Tex-Mex Beef Nachos
with DIY Queso and Refried Beans
These are "na-cho" average nachos! If you thought that was cheesy you'll love this Tex-Mex beef nacho platter with DIY queso, refried beans and zippy pickled jalapeños.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
170 g
Tortilla Chips
1 unit
Black Beans
2 unit
Tomato
1 unit
Jalapeño
2 unit
Green Onion
1 cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit
Cream Cheese
(Contains Milk)
2 tbsp
Mexican Seasoning
1 tbsp
Ginger-Garlic Puree
(Contains Mustard)
1 tbsp
Cornstarch
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
½ cup
Milk*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 400˚F. Wash and dry all produce. Thinly slice green onions, keeping white and green parts separate.Cut tomatoes into 1/4-inch pieces.Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)Add jalapeños, vinegar and 2 tbsp (4 tbsp) water to a small microwavable bowl. Season with salt. Microwave until salt dissolves, 30 sec.
Heat a large non-stick pan over medium heat.When the pan is hot, add 1 tbsp (2 tbsp) oil, then green onion whites. Cook, stirring often, until fragrant, 1 min. Add beans with canning liquid and 1 tbsp (2 tbsp) Mexican Spice Blend.Cook, stirring often, until beans are warmed through and liquid is slightly reduced, 3-4 min. Remove from heat, then transfer to a large heat-proof bowl.Coarsely mash beans with a potato masher. Season with salt and pepper.
Carefully rinse and wipe the same pan, then reheat over medium-high.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef and Tex-Mex paste. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**Season with salt and pepper.Carefully drain and discard excess fat. Add 1 tbsp (2 tbsp) water. Cook, stirring often, until fragrant, 1 min.Remove from heat and cover to keep warm.
Add cheddar cheese and cornstarch to a zip-top bag, then toss to coat. Add 1/2 cup (1 cup) milk and 1/2 tbsp (1 tbsp) Mexican Seasoning to a medium pot over medium-high heat. Cook, whisking often, until mixture comes to a simmer, 1-2 min. Once simmering, add cream cheese and cornstarch-coated cheddar. Cook, whisking continuously, until cheese melts and mixture thickens, 1-2 min. Remove from heat, then add 2 tbsp (4 tbsp) water. Season with salt and pepper, then whisk to combine.
Arrange tortilla chips on a parchment-lined baking sheet. Drizzle with 1/2 tbsp (1 tbsp) oil, then sprinkle 1/2 tbsp (1 tbsp) Mexican Seasoning over top. Toss gently to coat. Top chips with beef mixture. Bake in the middle of the oven until chips have toasted slightly and beef has warmed through, 3-4 min.
Drain pickled jalapeños and discard liquid.Remove nachos from the oven, then dollop with refried beans and tomatoes. Drizzle with some queso, then garnish with remaining green onions and pickled jalapeños. Serve nachos directly on the baking sheet with remaining queso alongside.
