Pulled beef nachos with pumpkin seed & avocado salsa

Name: Pulled beef nachos with pumpkin seed & avocado salsa
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 385 g packs slow cooked smoky chipotle beef

Shortcut slow cooked beef makes these nachos a doddle to put together, and a spicy salsa adds fresh zing on top.

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Serves4
CourseSnack
Prepare15 mins
Cook40 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 x 385g packs slow cooked smoky chipotle beef

For the salsa

50g pumpkin seeds
¼ red onion, finely sliced
1 lime, juice
¼ tsp caster sugar
1 avocado, slightly firm, diced
1 jalapeño chilli, finely chopped
2 x 25g packs coriander, leaves and stalks finely chopped

For the nachos

200g pack Essential Salted Tortilla Chips
125g feta, crumbled
Few pinches Ottolenghi Aleppo & Other Chillies

Cook the beef according to pack instructions, adding the birria sauce from the pack, keeping any juices in the tray instead of draining them. Toast the pumpkin seeds in a separate tray on the shelf below the meat for 8 minutes, until darkened and fragrant (see tip). Set both aside.
Preheat the grill to high, then put the onion into a mixing bowl with the lime juice, sugar and a generous scattering of salt. Scrunch together, then set aside.
Spread the tortilla chips out over a large baking tray, then cover evenly with the shredded beef. Scatter over the feta, then put under the grill for 4-5 minutes, until the feta turns pale gold in places and the beef starts to crisp up.
Meanwhile, mix the remaining salsa ingredients with the onion and toasted seeds, then season to taste. Scatter most of the salsa over the nachos and add the rest to a bowl for people to help themselves. Sprinkle with the Aleppo chillies blend, then serve.

Cook’s tip

If you prefer, toast the whole pack of pumpkin seeds at once, spread over a large baking tray. They freeze brilliantly for up to 1 month and defrost almost instantly, ready for your next recipe.

Typical values per serving when made using specific products in recipe