Pulled Beef Nachos with Guacamole, Coriander & Lime Sour Cream

Ingredients

• 500g packet Mission Deli Style White Corn Tortilla Strips

  ½ jar Mission Mild Chunky Salsa

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  Guacamole:

• 1 large avocado, mashed

• 1 tbsp red onion, finely chopped

• 1 tbsp sweet chilli sauce

• squeeze lemon juice, to taste

•  

  Lime Sour Cream:

• ½ cup sour cream

• 1-2 tsp lime juice

•  

  250g packet Pulled BBQ Beef, heated

• 2 x 250g packets grated Mexican cheese blend

• ½ x 250g jar Jalapeños, drained

•  

  To serve:

• 1 birds eye chilli, finely sliced

• ½ bunch coriander leaves, washed

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Mission Deli Style White Corn Tortilla Strips

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Instructions

• Step 1

  Prepare guacamole; mash avocado with onion, chilli sauce and lemon juice, then season to taste with salt. Set aside. Prepare lime sour cream by mixing lime juice with sour cream to form a thin sauce. Set aside.

• Step 2

  Prepare nachos; place hot pulled beef in the base of an ovenproof dish then top with a small sprinkle of cheese. Arrange ½ the Mission White Corn Tortilla Strips on top of the beef in a single layer and top with ½ the remaining cheese. Repeat with remaining chips and finish with cheese. Spoon over the jalapeño Cook in a preheated oven of 170˚C for 10-12 minutes until cheese is melted and lightly golden.

• Step 3

  Remove from oven and spoon over Mission Mild Chunky Salsa, top with guacamole and sprinkle with sliced chilli. Drizzle lime sour cream over nachos and finish with coriander leaves. Serve immediately.