Allergens
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of crustaceans
Traces of crustaceans
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of peanuts
Traces of peanuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Elaboration

For the nachos:

  • Make some Mexican corn pancakes, cut into triangles and fry in sunflower oil, remove on to absorbent paper.

For the beef:

  • Soften the onions cut into brunoise in olive oil, turn up the heat and add the chopped beef, sautéing everything.
  • Add the white wine, reduce for 5 minutes and add salt to taste.
  • Season with tabasco and Perrin’s sauce, set aside.
  • For the parmesan sauce:
  • Beat the cream cheese in a bowl and add the grated parmesan cheese.
  • Place in a sleeve with a smooth nozzle and set aside.

SET UP

  • In a small porcelain casserole, insert layers of nachos, beef, guacamole and parmesan cream.
  • Sprinkle the surface with grated mozzarella cheese.
  • Bake in the oven at 150 ºC to obtain the crunchiness of the nachos and the melting of the mozzarella.
  • Sprinkle with chopped coriander.
Nutritional information (1 portion)
Fiber 3.33 g
Saturates 24.14 g
Monounsaturated fatty acids 33.7 g
Polyunsaturated fatty acids 5.43 g
Cholesterol 118.25 mg
Calcium 796.93 mg
Iron 4.28 mg
Zinc 4.62 mg
Vitamin A 365.78 ug
Vitamin C 11.63 g
Folic acid 34.33 ug
Salt (Sodium) 1811.59 mg
Sugars 2.62 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.