What are the main ingredients in Oh Wow! Ostrich Nacho Stack?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Oh Wow! Ostrich Nacho Stack?

Calories: 1043, Carbs: 104 grams, Fat: grams, Protein: 62.3 grams, Sugar: 29.1 grams, Salt: 1799 grams

How do I prepare Oh Wow! Ostrich Nacho Stack?

INFUSE THE CHEESE & TOSS THE SALSA: In a small bowl, combine the cottage cheese with ½ of the chopped chives. Mix in some seasoning and set aside for serving. To the bowl of corn, add the chopped pineapple, ¾ of the chopped jalapeños (or to taste), and the remaining chives. Drizzle with oil, season, and toss to combine. FRY THAT MINCE: Return the pan to a high heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Once separated, stir in the Spanish Rub to taste. Allow to caramelise for 5-7 minutes until browned but not cooked through, stirring occasionally. Mix in the tomato passata and 80ml of water. Lower the heat and allow to simmer for 4-5 minutes until thickened. During the final minute, stir in the drained black beans until heated through. Season to taste with salt, pepper, and a sweetener of choice. Remove from the heat on completion. A BIG OL’ PILE OF YUM: Dish up some cheesy ostrich mince and top with hearty dollops of chive crème. Scatter over the salsa and garnish with the remaining jalapeños to taste. Serve with the crunchy nachos on the side for scooping it all up. Time to get those hands messy! SAY CHEESE!: Spoon the mince mixture into an oven tray and evenly sprinkle over the grated cheese. Grill in the hot oven for 5-7 minutes until the cheese is melted and golden. THE SWEETEST CORN: Preheat the oven to 220°C on the grill setting. Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the drained corn for 3-4 minutes until charred, shifting occasionally. On completion, transfer to a salad bowl and set aside.

What should be prepared from my kitchen to make Oh Wow! Ostrich Nacho Stack?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Oh Wow! Ostrich Nacho Stack

Name: Oh Wow! Ostrich Nacho Stack
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

What can beat a plate piled high with cheese-dripped mince, saucy black beans, and crunchy rainbow nachos? Nothing! This Tex-Mex superhero comes with the ultimate side-kicks: chive crème and a tangy corn, jalapeño, and pineapple salsa. Ka-pow!

Oh Wow! Ostrich Nacho Stack

with rich, smoky ostrich mince, tropical salsa & tangy cottage cheese

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Black Beans
Corn
Free-range Ostrich Mince
Fresh Chives
Grated Mozzarella
Heirloom Corn Nachos
Low Fat Cottage Cheese
NOMU Spanish Rub
Ostrich
Pickled Jalapeños
Pineapple Pieces
Tomato Passata

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

THE SWEETEST CORN
Preheat the oven to 220°C on the grill setting. Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the drained corn for 3-4 minutes until charred, shifting occasionally. On completion, transfer to a salad bowl and set aside.
FRY THAT MINCE
Return the pan to a high heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Once separated, stir in the Spanish Rub to taste. Allow to caramelise for 4-5 minutes until browned but not cooked through, stirring occasionally. Mix in the tomato passata and 50ml of water. Lower the heat and allow to simmer for 3-4 minutes until thickened. During the final minute, stir in the drained black beans until heated through. Season to taste with salt, pepper, and a sweetener of choice. Remove from the heat on completion.
SAY CHEESE!
Spoon the mince mixture into an oven tray and evenly sprinkle over the grated cheese. Grill in the hot oven for 4-5 minutes until the cheese is melted and golden.
INFUSE THE CHEESE & TOSS THE SALSA
In a small bowl, combine the cottage cheese with ½ of the chopped chives. Mix in some seasoning and set aside for serving. To the bowl of corn, add the chopped pineapple, ¾ of the chopped jalapeños (or to taste), and the remaining chives. Drizzle with oil, season, and toss to combine.
A BIG OL’ PILE OF YUM
Dish up some cheesy ostrich mince and top with hearty dollops of chive crème. Scatter over the salsa and garnish with the remaining jalapeños to taste. Serve with the crunchy nachos on the side for scooping it all up. Time to get those hands messy!

Corn - 50g
Free-range Ostrich Mince - 150g
NOMU Spanish Rub - 10ml
Tomato Passata - 100ml
Black Beans - 60g
Grated Mozzarella - 50g
Low Fat Cottage Cheese - 40ml
Fresh Chives - 3g
Pineapple Pieces - 60g
Pickled Jalapeños - 10g
Heirloom Corn Nachos - 80g

Download the Recipe

Serves 2

THE SWEETEST CORN
Preheat the oven to 220°C on the grill setting. Place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the drained corn for 3-4 minutes until charred, shifting occasionally. On completion, transfer to a salad bowl and set aside.
FRY THAT MINCE
Return the pan to a high heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Once separated, stir in the Spanish Rub to taste. Allow to caramelise for 5-7 minutes until browned but not cooked through, stirring occasionally. Mix in the tomato passata and 80ml of water. Lower the heat and allow to simmer for 4-5 minutes until thickened. During the final minute, stir in the drained black beans until heated through. Season to taste with salt, pepper, and a sweetener of choice. Remove from the heat on completion.
SAY CHEESE!
Spoon the mince mixture into an oven tray and evenly sprinkle over the grated cheese. Grill in the hot oven for 5-7 minutes until the cheese is melted and golden.
INFUSE THE CHEESE & TOSS THE SALSA
In a small bowl, combine the cottage cheese with ½ of the chopped chives. Mix in some seasoning and set aside for serving. To the bowl of corn, add the chopped pineapple, ¾ of the chopped jalapeños (or to taste), and the remaining chives. Drizzle with oil, season, and toss to combine.
A BIG OL’ PILE OF YUM
Dish up some cheesy ostrich mince and top with hearty dollops of chive crème. Scatter over the salsa and garnish with the remaining jalapeños to taste. Serve with the crunchy nachos on the side for scooping it all up. Time to get those hands messy!

Corn - 100g
Free-range Ostrich Mince - 300g
NOMU Spanish Rub - 20ml
Tomato Passata - 200ml
Black Beans - 120g
Grated Mozzarella - 100g
Low Fat Cottage Cheese - 80ml
Fresh Chives - 5g
Pineapple Pieces - 120g
Pickled Jalapeños - 20g
Heirloom Corn Nachos - 160g

Download the Recipe

Serves 3

THE SWEETEST CORN
Preheat the oven to 220°C on the grill setting. Place a large, nonstick pan over a high heat with a drizzle of oil. When hot, fry the drained corn for 4-5 minutes until charred, shifting occasionally. On completion, transfer to a salad bowl and set aside.
FRY THAT MINCE
Return the pan to a high heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Once separated, stir in the Spanish Rub to taste. Allow to caramelise for 7-8 minutes until browned but not cooked through, stirring occasionally. Mix in the tomato passata and 120ml of water. Lower the heat and allow to simmer for 5-6 minutes until thickened. During the final minute, stir in the drained black beans until heated through. Season to taste with salt, pepper, and a sweetener of choice. Remove from the heat on completion.
SAY CHEESE!
Spoon the mince mixture into an oven tray and evenly sprinkle over the grated cheese. Grill in the hot oven for 5-7 minutes until the cheese is melted and golden.
INFUSE THE CHEESE & TOSS THE SALSA
In a small bowl, combine the cottage cheese with ½ of the chopped chives. Mix in some seasoning and set aside for serving. To the bowl of corn, add the chopped pineapple, ¾ of the chopped jalapeños (or to taste), and the remaining chives. Drizzle with oil, season, and toss to combine.
A BIG OL’ PILE OF YUM
Dish up some cheesy ostrich mince and top with hearty dollops of chive crème. Scatter over the salsa and garnish with the remaining jalapeños to taste. Serve with the crunchy nachos on the side for scooping it all up. Time to get those hands messy!

Corn - 150g
Free-range Ostrich Mince - 450g
NOMU Spanish Rub - 30ml
Tomato Passata - 300ml
Black Beans - 180g
Grated Mozzarella - 150g
Low Fat Cottage Cheese - 120ml
Fresh Chives - 8g
Pineapple Pieces - 180g
Pickled Jalapeños - 30g
Heirloom Corn Nachos - 240g

Download the Recipe

Serves 4

THE SWEETEST CORN
Preheat the oven to 220°C on the grill setting. Place a large, nonstick pan over a high heat with a drizzle of oil. When hot, fry the drained corn for 4-5 minutes until charred, shifting occasionally. On completion, transfer to a large salad bowl and set aside.
FRY THAT MINCE
Return the pan to a high heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Once separated, stir in the Spanish Rub to taste. Allow to caramelise for 7-8 minutes until browned but not cooked through, stirring occasionally. Mix in the tomato passata and 150ml of water. Lower the heat and allow to simmer for 5-6 minutes until thickened. During the final minute, stir in the drained black beans until heated through. Season to taste with salt, pepper, and a sweetener of choice. Remove from the heat on completion.
SAY CHEESE!
Spoon the mince mixture into an oven tray and evenly sprinkle over the grated cheese. Grill in the hot oven for 5-7 minutes until the cheese is melted and golden.
INFUSE THE CHEESE & TOSS THE SALSA
In a small bowl, combine the cottage cheese with ½ of the chopped chives. Mix in some seasoning and set aside for serving. To the bowl of corn, add the chopped pineapple, ¾ of the chopped jalapeños (or to taste), and the remaining chives. Drizzle with oil, season, and toss to combine.
A BIG OL’ PILE OF YUM
Dish up some cheesy ostrich mince and top with hearty dollops of chive crème. Scatter over the salsa and garnish with the remaining jalapeños to taste. Serve with the crunchy nachos on the side for scooping it all up. Time to get those hands messy!