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 crème 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
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 5-10 minutes. Add spice mix, water, pinch of salt and salsa. Stir to combine and simmer for 5 minutes.
Add corn chips, parmesan and meat sauce to a bowl and toss to combine.
In a separate bowl combine pickling juice and crème fraiche.
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.