Beef Nachos
with Charred Corn Salsa & Plant Based Cheddar Cheese
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
- Gluten
- Wheat
Ingredients
1 packet
Plant-Based Shredded Cheddar Cheese
3
Garlic
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
250 g
Beef Mince
1 packet
Plant-Based Smokey Aioli
(Contains: Soy;)
1 sachet
Tex-Mex Spice Blend
(May be present: Soy, Gluten, Wheat.)
1 packet
Tomato Paste
tin
Sweetcorn
1
Cucumber
1
Carrot
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Cut mini flour tortillas into quarters. • Drain sweetcorn. Grate carrot. Roughly chop cucumber. • Roughly chop plant-based slow braised meat. • Finely chop garlic.
• Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly browned, 4-5 minutes.
TIP: Cover the pan with a lid if the kernels are jumping out. Set aside in a medium bowl.
• Place the tortilla chips in a single layer on a lined oven tray. Drizzle (or spray) with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until golden, 8-10 minutes.
TIP: If the tortilla chips don't fit in one layer, spread them over two oven trays.
Custom Recipe: If you've added beef mince, cook beef mince with carrot, breaking up with a spoon, until browned, 3-4 minutes. Continue with step as above.
• To the bowl with the corn, add cucumber, a drizzle of white wine vinegar and a drizzle of olive oil and toss to combine. Season to taste.
• Divide the tortilla chips between plates. • Top with the plant-based slow braised meat mixture, corn salsa and a dollop of plant-based smokey aioli to serve. Enjoy!
