Low-fat ostrich topped with nachos

Recipe from: 18 August 2015
recipe, poultry, nachos

Ingredients 14
Servings 1
Minutes 00:20

Ingredients

Serving Change
  • 30
    ml
    sunflower oil
  • 500
    g
    ostrich mince
  • 1
    large onion, chopped
  • 2
    cloves
    garlic, crushed
  • 1
    green pepper, cut into small cubes
  • 1
    red pepper, cut into small cubes
  • 3
    jalapeño chillies, chopped
  • 25
    ml
    Mexican spice rub
  • 1
    can
    chopped tomatoes
  • 300
    ml
    frozen corn
  • 1
    can
    kidney beans, drained
  • 30
    g
    fresh coriander, chopped
  • 1
    box or packet of nacho chips
  • 125
    ml
    grated low-fat cheese
 

Method

00:20
 
Preheat oven to 200°C.

Heat half the oil in a large ovenproof casserole. Brown the mince over a high heat, then remove from the casserole and set aside.

Heat the remaining oil in the saucepan and add the onion. Sauté for one minute, then add the garlic, peppers, chillies and the spice rub. Sauté for two minutes, then add the tomatoes and return the mince to the casserole.

Bring to the boil, then reduce the heat and simmer for 15 minutes. Add the corn and the kidney beans and simmer for another five minutes. Add the coriander and season to taste.

Spread the nacho chips over the top and sprinkle with the grated cheese. Bake in a preheated oven for 15 minutes or until the nacho chips are crisp. Serve with guacamole and salsa.

Text and image source: Ideas magazine

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Read more on: poultry  |  recipe  |  nachos
 

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