Nachos with beef and guacamole
45 min
Temperature:
Room temperature
Cuisine type:
Mexican cuisine
Allergens:
Ingredients for 5 portions
Calculate portions
Guacamole
0.4 g
Mexican corn pancakes
10.0 ud
Minced meat
0.3 kg
Red onion
0.3 kg
White wine
0.2 l
Table salt
6.0 g
Tabasco
2.0 ml
Intense olive oil
0.15 l
Cheese spread
0.25 kg
Parmesan cheese
0.1 kg
Coriander
10.0 g
Grated Mozarella cheese
0.2 kg
Avocado
0.0 kg
Spring onions
0.002 ud
Tomato
0.0 kg
Extra virgin olive oil
0.0 l
Table salt
0.002 g
Ground white pepper
0.001 g
Tabasco
0.0 ml
Cornflour
0.25 kg
Table salt
4.0 g
Water
0.378 l
Elaboration
- For the guacamole.
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)
Energy
951.61
kcal
Carbohydrates
45.06
g
Proteins
34.81
g
Lipids
66.76
g
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.
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