Tex-Mex Beef Nachos with Jalapeño Cheese Sauce
Ingredients
- 400 g beef mince
- 200 g tortilla chips
- 150 g cheddar cheese
- 200 ml whole milk
- 1 tbsp plain flour
- 40 g pickled jalapeños
- 1 tsp chilli powder
- 1 tsp ground cumin
- 200 g tinned chopped tomatoes
- 100 ml soured cream
Nutrition (per serving)
- Calories
- 732 kcal
- Protein
- 35.2 g
- Carbohydrate
- 37 g
- of which sugars
- 5.9 g
- Fat
- 48.6 g
- of which saturates
- 20.5 g
- Fibre
- 3.6 g
- Salt
- 1.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the beef mince in a pan, then stir in chilli powder, cumin, and tinned tomatoes. Simmer for 10 minutes until thick. Season well.
- 2
For the cheese sauce, melt a knob of butter in a small saucepan, whisk in the flour, and cook for 1 minute. Gradually whisk in the milk and cook until thickened.
- 3
Remove from the heat, stir in the grated cheddar and half the jalapeños until melted and smooth.
- 4
Spread the tortilla chips over a large baking tray. Spoon over the beef mince and drizzle with the cheese sauce.
- 5
Bake at 200°C (fan 180°C) for 10 minutes until hot and bubbling.
- 6
Scatter over the remaining jalapeños and serve with dollops of soured cream.
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