with Charred Corn Salsa & Sour Cream
Quick grab the sour cream, and those crunch corn chips, don’t forget the all-important charred corn salsa with tomato and herbs, we’re going to need it to build the best nachos imaginable. Beef mince cooked in enchilada sauce is a must-have to bring everything together. Now dig in before it’s all gone. *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Brown Onion
1
Tomato
1
Coriander
1 bag
Sweetcorn
1 tin
Beef mince
1 packet
Enchilada sauce
1 packet
White wine vinegar
1 drizzle
Corn Chips
1 bag
Sour cream
1 packet
Mexican Fiesta spice blend
1 sachet
• Roughly chop onion. Finely chop tomato and coriander. Drain the sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook beef mince and onion breaking up with a spoon, until browned, 4-5 minutes. • Add Mexican Fiesta spice blend and cook until fragrant, 1 minute. • Add enchilada sauce and a splash of water. Stir to combine and season to taste.
• Meanwhile, to the charred corn, add tomato, coriander and a drizzle of white wine vinegar and olive oil. • Season with salt and pepper and toss to combine.
• Divide corn chips between plates. • Top with Mexican beef and charred corn salsa. • Dollop over sour cream to serve. Enjoy!
3140
kJ
Energy (kJ)
41.6
g
Fat
16.7
g
of which saturates
58.5
g
Carbohydrate
16.4
g
of which sugars
37.6
g
Protein
1641
mg
Sodium
