Prep time 10 minutes
Cook time 15 minutes
Old El Paso Nachos Kit
½ red onion, thinly sliced
1 punnet cherry Tomatoes, cut in half
½ cup parmesan cheese, finely grated
½ bunch coriander
2 tbsp Meander Valley Creme fraiche or sour cream
¼ cup Old El Paso Green jalapenos from Jar, reserve 1 tbsp pickling liquid
For the meat sauce;
1 brown onion, ½ diced, ½ thinly sliced
2 cloves garlic, thinly sliced
750g lamb mince
Old El Paso Burrito spice mix
2 Tbsp Pukara olive oil
Pinch of Tasman sea salt
Step 1 To make the meat sauce add olive oil, onion, and garlic to a wok over the OzPig, sauté for 10 minutes. Add lamb mince and cook until brown, approximately 5 to 10 minutes. Add spice mix, water, pinch of salt and salsa. Stir to combine and simmer for 5 minutes.
Step 2 Add corn chips, parmesan, meat sauce to a bowl and toss to combine.
Step 3 In a separate bowl combine pickling juice and crème fraiche.
Step 4 To serve, place corn chip mix on a plate and top with avocado, cherry tomatoes, red onion, jalapenos and crème fraiche sauce. Garnish with fresh coriander.