Ostrich topped with nachos
|30 ml||sunflower oil|
|500 g||ostrich mince|
|1||onion — large, chopped|
|2 cloves||garlic — cloves, crushed|
|1||green pepper — cubed|
|1||red pepper — cubed|
|3||jalapeños — chillies, chopped|
|25 ml||mexican spice|
|1 can||tomatoes — chopped|
|300 ml||sweetcorn — frozen|
|1 can||red kidney beans — tinned and drained|
|30 g||fresh coriander — chopped|
|1||corn chips — nacho|
|125 ml||cheese — low-fat, grated|
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.