Recipes
Date posted: 20/09/2022
Ingredients
| Micro coriander (chilled) | 10g |
| Doritos Lightly salted crisps | 1 packet |
| Bar marked plain flour tortilla 30cm (frozen) | 5 tortillas |
| Grated mature white cheddar (chilled) | 150g |
| Minced beef 95VL (chilled) | 400g |
| Ramona’s Kitchen salsa (chilled) | 150g |
| Green Valley Dairy Set soured cream (chilled) | 100g |
| Ramona’s Vegan guacamole (chilled) | 100g |
| Prepared multi extended life vegetable oil | 20ml |
| Brown skin yellow flesh onion (chilled) | 180g |
| Royal Crown Mixed bean salad in water | 250g |
| Beef tomatoes (chilled) | 300g |
| Chipotle paste | 120g |
| Multi use tomato base | 500g |
| sliced green jalapeno peppers (pouch pack) | 70g |
| Red capsicum peppers (chilled) | 1 pepper |
| Coriander (chilled) | 20g |
Method
- Pre-heat the oven to 180C.
- Dice the tomatoes and onions. Separately, chargrill the peppers.
- Heat the oil in a pan and add the onions. Cook until they are tender.
- Add the mince and cook for a couple of minutes. Add the beans, chopped tomatoes, jalapenos and chipotle paste and allow this to simmer for 20 minutes.
- Add the chopped coriander and fold through along with the chard peppers.
- Layer the mix evenly on top of the tortilla, and repeat this 5 times. On the top layer, spread the grated cheese. Bake this in the oven at 180C until it is golden brown. Allow the stack to cool before slicing the tortilla into wedges.
- Serve up a wedge with the Nachos crusted sour cream, salsa and guacamole. Top with micro coriander for a final touch.