Folded tortilla's with minced beef
with guacamole
Allergens:
Wheat
•Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
2 piece
Flour tortillas
(Contains Wheat May be present Mustard, Soy)
25 g
Beetroot tortilla chips
1 piece
Tomato
15 g
Grated cheddar
(Contains Milk)
½ piece
Avocado
½ piece
Romano pepper
100 g
Seasoned minced beef
(May be present Mustard, Celery, Soy, Gluten, Egg)
½ sachet(s)
Peruvian-style spice mix
½ piece
Garlic
Not included in your delivery
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3634 kJ
Calories869 kcal
Fat51.4 g
Saturated Fat13.4 g
Carbohydrate66.1 g
Sugar7.6 g
Dietary Fiber8.3 g
Protein31.8 g
Salt2.6 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Tall-Sided Pan
•Small Bowl
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 200 degrees.
- Chop the Romano pepper into strips.
- Heat the olive oil in a frying pan on medium heat and bake the minced beef and pepper for 4-5 minutes.
2
- In the meantime slice the tomato.
- In a small bowl, crunch half of the tortilla chips in smaller pieces.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- In another small bowl mash and mix the avocado with half of the Peruvian herbmix. Season with salt and pepper.
3
- Cut in the tortilla's from the center downwards.
- Top a quarter of the tortilla's with some of the guacamole. Be sure to leave some to serve on the side.
- On another quarter of the tortilla, divide the baked minced beef and pepper. Top with half of the cheese.
- Place the tomato slices on another quarter.
- Divide the crunched tortilla chips on the last quarter of the tortilla.
- Sprinkle everything with the remaining Peruvian spice mix.
4
- Carefully fold one quarter of tortilla over the other, continuing until you have a folded tortilla triangle. Gently flatten it a little.
- Place these folded triangles on a parchment lined baking sheet and top them with the rest of the cheese.
- Bake for 3-4 minutes or until the cheese has molten. Serve with the remaining nacho chips and guacamole on the side.