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Loaded Ground Beef Nachos

with Fresh Salsa & Roasted Red Pepper Ketchup

Cooking time

40 minutes

Servings

4

Calories

824 /serving

Got a craving for nachos? Goodfood has got you covered! We have got a gourmet nacho dish that will satisfy even the hungriest guest. Crispy homemade tortilla chips are topped with Mexican spiced ground beef, sautéed black beans, bell peppers and slices of crunchy radish. For another layer of flavour, we are generously sprinkling Monterey jack cheese and garnishing it all with both salsa fresca and roasted red pepper ketchup to seal the deal. Guilt-free nachos, now we’ve outdone ourselves!

We will send you:

  • 510g Ground beef
  • 1 Lime
  • 1 Orange or red bell pepper
  • 90g Radishes
  • 1 Onion (or shallot)
  • 2 Roma tomatoes
  • 1 Bunch of cilantro
  • 540ml Black beans (canned)
  • 60ml Roasted red pepper ketchup
  • 113g Monterey Jack
  • 4 Tortillas
  • 6g Mexican spice blend (garlic, salt, cumin, oregano, onion, paprika, dried tomatoes, ancho, red pepper bell, green pepper bell, sesame seeds, coriander seeds, chili, Cayenne pepper, sunflower oil)
  • You will need:

    Large pan
    Zester
    Strainer
    Sheet pan
    Olive oil
    Salt & pepper
    Total Fat
    41 g
    Saturated Fat
    15 g
    Sodium
    1037 mg
    Total Carbs
    67 g
    Sugars
    10 g
    Protein
    47 g
    Fibres
    11 g
    Preparation
    a picture
    Mise en place
    Preheat the oven to 425°F. Core and small dice the bell pepper. Peel, halve and small dice the onion. Zest and juice the lime. Thinly slice the radish; drizzle with olive oil and season with S&P. Small dice the tomatoes. Stack the tortillas one on top of the other and cut into triangles. Drain and rinse the beans. Roughly chop the cilantro leaves and stems.
    a picture
    Make the tortilla chips
    On a lined sheet pan, toss the tortilla wedges with a drizzle of olive oil; season with ½ the spice blend and S&P. Arrange the tortillas in a single, even layer and bake in the oven, 8 to 9 minutes, until slightly crispy. Remove from the oven and set aside in a warm spot.
    a picture
    Cook the beef
    While the tortilla chips bake, in a large pan, heat a drizzle of olive oil on medium-high. Add ½ the onions and cook, stirring frequently, 2 to 3 minutes, until translucent. Add the ground beef; season with the remaining spice blend and S&P. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until browned and cooked through. Transfer to a bowl and set aside in a warm spot. Wipe out the pan and reserve.
    a picture
    Make the salsa
    While the beef cooks, in a bowl, combine the tomatoes, remaining onions, lime juice and ½ the cilantro; season with S&P to taste and toss to thoroughly combine.
    a picture
    Cook the vegetables
    In the reserved pan, heat a drizzle of olive oil on medium-high. Add the bell peppers and cook stirring occasionally, 3 to 4 minutes, until slightly softened. Add the beans and cook, stirring frequently, 2 to 3 minutes until heated through.
    a picture
    Bake the nachos & serve
    To the pan of tortilla chips, add the cooked beef, vegetables and beans. Top with the cheese and as much of the lime zest as you’d like. Bake in the oven, 5 to 6 minutes, until the cheese has melted. Remove the nachos from the oven and immediately top with the tomato salsa and radishes. Garnish with the red pepper ketchup and remaining cilantro. Bon appétit!

    Health Canada recommends cooking Ground beef to a minimum internal temperature of 71°C.