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Mediterranean Loaded Beef Pita “Nachos”
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Mediterranean Loaded Beef Pita “Nachos”

Mediterranean Loaded Beef Pita “Nachos”

with Creamy Hummus Sauce, Cucumber Tomato Salad & Feta | 4 servings

Our love for nachos is unmatched: the contrasting textures, the layers, the DIY bites, the communal nature of it. Our chefs took this perfect app and did a full Mediterranean twist: Crisp, seasoned, baked pita chips layered with garlic-oregano seared ground beef, briny feta, smoky red pepper hummus sauce, and for fresh juicy contrast a lemony tomato-cucumber “salsa.” You’ll sprinkle it all with fresh parsley and a bright squeeze of lemon. The only problem with this appetizer: Why didn’t we think of it sooner?


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time10 minutes


/ serving 2 people

2 unit

Pita Bread

(Contains Sesame, Wheat)

1 unit


1 unit

Mini Cucumber

1 unit


¼ ounce


10 ounce

Ground Beef

1 teaspoon

Garlic Powder

1 teaspoon

Dried Oregano

½ cup

Roasted Red Pepper Hummus

(Contains Sesame)

4 tablespoon

Smoky Red Pepper Crema

(Contains Milk)

½ cup

Feta Cheese

(Contains Milk)

Not included in your delivery



2.3 tablespoon

Olive Oil

1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories570 kcal
Fat38 g
Saturated Fat13 g
Carbohydrate34 g
Sugar4 g
Dietary Fiber3 g
Protein21 g
Cholesterol90 mg
Sodium850 mg
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.



Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut each pita into 8 triangles. In a large bowl, toss pita pieces with 2 TBSP olive oil; season with salt and pepper. Arrange on a baking sheet; toast on top rack until browned, 6-10 minutes. Let cool completely on sheet (the chips will crisp up as they cool).


Dice tomato into ½-inch pieces. Trim and finely dice cucumber. Quarter lemon. Roughly chop parsley.


Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add ground beef*, garlic powder, and oregano. Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. Season to taste with salt and pepper.


In a medium bowl, combine tomato, cucumber, juice from 2 lemon wedges, and a drizzle of olive oil. Season to taste with salt and pepper.


In a small bowl, combine hummus, smoky red pepper crema, and 1 tsp water; whisk to combine. Season to taste with salt and pepper.


Once pita chips have cooled, carefully push chips closer together. Evenly top with cooked beef (TIP: if there’s excess grease in your pan, use a slotted spoon to transfer the beef), and drizzle with hummus sauce. Evenly sprinkle with half the feta. Return to top rack until feta begins to brown, 2-3 minutes. Top Mediterranean nachos with tomato and cucumber salsa. Sprinkle with remaining feta and parsley. Serve with remaining lemon wedges.

Ground Beef is fully cooked when internal temperature reaches 160°.