Beef Chilli
1 Pack = 8 blocks / 2+ meals
From £9.50
Ingredients
- 8 Smoky Beef Chilli Blocks
- 1 Bag Tortilla Chips
- 2 Avocados
- 1 Lime
- 150ml Sour Cream
- 4 Vine Tomatoes
- 1 Red Onion
- 1 Small Bunch Coriander
- 2 tsp Sherry Vinegar (or Lime Juice)
- 200g Grated Mozzarella
- 1 Jar Jalapenos
How to Make It
1.
Preheat the oven to 180°C.
2.
Deseed and finely dice the tomatoes.
3.
Finely dice the red onion and chop the coriander, reserving a handful of leaves for garnish.
4.
Combine the tomatoes, onion and coriander with the sherry vinegar and season with salt and pepper to make the pico de gallo.
5.
Mash the avocados in a bowl, add the juice from half a lime and season with salt and pepper to make the guacamole.
6.
Heat up the chilli blocks in a pan or in the microwave until piping hot.
7.
Put a thin layer of tortilla chips in the bottom of an ovenproof dish.
8.
Add a layer of hot chilli and top with grated mozzarella.
9.
Repeat the layers until the dish is filled, finishing with jalapenos on top.
10.
Bake in the oven for 10–15 minutes, until the cheese has melted completely.
11.
Sprinkle the pico de gallo over the hot nachos.
12.
Add the guacamole in diagonally opposite corners and do the same with the sour cream.
13.
Garnish with coriander leaves and lime wedges, then serve.
