Fiery Loaded Pork Nachos
with Charred Corn Salsa & Tortilla Chips
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
You're going to want to pile your plate up high with these fiery nachos, which comes loaded with our superstar protein; pork mince. Top it all off with some corn salsa and hot sauce to serve.
Ingredients
1 packet
Baby Spinach Leaves
1
Capsicum
1 packet
Coriander
1 tin
Sweetcorn
2
Garlic
1 sachet
Mexican Fiesta Spice Blend
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
250 g
Pork Mince
1 packet
Plant-Based Smokey Aioli
(Contains: Soy)
1 packet
Tomato Paste
1
Tomato
1
Hot Sauce
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar* (pantry)
Ā½ cup
water
Utensils
Cooking Steps
ā¢ Preheat oven to 200Ā°C/180Ā°C fan-forced. ā¢ Roughly chop capsicum and tomato. ā¢ Finely chop garlic. ā¢ Drain sweetcorn.
ā¢ Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. ā¢ Transfer charred corn to a bowl. Allow to cool slightly, then add tomato and a drizzle of olive oil and white wine vinegar. Toss to combine. Season to taste. TIP: Cover the pan with a lid if the kernels are 'popping' out.
ā¢ While the corn is charring, cut mini flour tortillas into wedges. ā¢ Place tortilla wedges in a single layer on a lined oven tray. Drizzle (or spray) with olive oil, season with a pinch of salt and pepper and turn to coat. ā¢ Bake until golden, 6-8 minutes. TIP: If the tortilla wedges don't fit in one layer, spread them over two oven trays.
ā¢ Return frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum until softened, 4-5 minutes. ā¢ Add pork mince and cook until browned, 2-3 minutes. ā¢ SPICY! This spice blend is hot. Add less if you're sensitive to heat. Add garlic, Mexican Fiesta spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. ā¢ Add the water and simmer until slightly reduced, 1-2 minutes. TIP: Add another splash of water to loosen the mixture, if needed.
ā¢ Stir in baby spinach leaves until wilted, 1 minute.
ā¢ Divide tortilla chips between plates. ā¢ Top with fiery pork mince, charred corn salsa and a dollop of plant-based smokey aioli. ā¢ Tear over coriander to serve. Enjoy!
