What are the main ingredients in Mexican-style Ostrich Mince Fiesta?

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

What is the nutritional information of Mexican-style Ostrich Mince Fiesta?

Calories: 1275, Carbs: 95 grams, Fat: grams, Protein: 59.6 grams, Sugar: 23.8 grams, Salt: 1759 grams

How do I prepare Mexican-style Ostrich Mince Fiesta?

ADD SOME TOMATO: Add ¾ of the diced onion and fry until soft, 3-4 minutes. Add the Mexican spice and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 300ml of water. Simmer until reduced and thickened, 12-15 minutes. Add a sweetener and seasoning. Remove from the heat. TIME TO FEAST: Make a bed of the nachos or serve on the side for dunking. Lay down the saucy ostrich mince, drizzle over the cheese sauce, and scatter over the avocado and the tomato salsa. Well done, Chef! SALSA STEP: Halve the avocado and remove the pip. Peel off the avocado skin. Roughly dice and season. Set aside. In a small bowl, combine the chopped tomatoes, the chopped jalapeño (to taste), the remaining onions (to taste), the chopped coriander, and seasoning. CHEESE SAUCE: Place a small pot over medium heat with 20g of butter. Once melted, vigorously mix in the cornflour to form the roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk, stirring continuously to prevent lumps. Once the milk is incorporated, mix in the grated cheese until melted. Season and remove from the heat. Add a splash of water or milk (from your kitchen) if the sauce is too thick. FRY THE OSTRICH MINCE: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).

What should be prepared from my kitchen to make Mexican-style Ostrich Mince Fiesta?

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

Mexican-style Ostrich Mince Fiesta

You’re not going to wanna share this plate of nachos, Chef! Free-range ostrich mince is smothered in Mexican spices & tomato sauce. Poured over a pile of crunchy corn nachos, then topped with homemade cheese sauce, avocado cubes, and a baby tomato & pickled jalapeño salsa.

Mexican-style Ostrich Mince Fiesta

with diced avocado & corn nachos

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Baby Tomatoes
Cheddar Cheese
Cooked Chopped Tomato
Corn Nachos
Cornflour
Free-range Ostrich Mince
Fresh Coriander
Low Fat Fresh Milk
Mexican Spice
Onion
Onions
Ostrich
Sliced Pickled Jalapeños

From your kitchen:

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

Photo of Mexican-style Ostrich Mince Fiesta

Serves 1

FRY THE OSTRICH MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally).
ADD SOME TOMATO
Add ¾ of the diced onion and fry until soft, 3-4 minutes. Add the Mexican spice and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 150ml of water. Simmer until reduced and thickened, 12-15 minutes. Add a sweetener and seasoning. Remove from the heat.
CHEESE SAUCE
Place a small pot over medium heat with 10g of butter. Once melted, vigorously mix in the cornflour to form the roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk, stirring continuously to prevent lumps. Once the milk is incorporated, mix in the grated cheese until melted. Season and remove from the heat. Add a splash of water or milk (from your kitchen) if the sauce is too thick.
SALSA STEP
Halve the avocado and set aside half for another meal. Peel off the avocado skin. Roughly dice and season. Set aside. In a small bowl, combine the chopped tomatoes, the chopped jalapeño (to taste), the remaining onions (to taste), the chopped coriander, and seasoning.
TIME TO FEAST
Make a bed of the nachos or serve on the side for dunking. Lay down the saucy ostrich mince, drizzle over the cheese sauce, and scatter over the avocado and the tomato salsa. Well done, Chef!

Free-range Ostrich Mince - 150g
Onion - 1
Mexican Spice - 10ml
Cooked Chopped Tomato - 100ml
Cornflour - 10ml
Low Fat Fresh Milk - 125ml
Cheddar Cheese - 50g
Avocado - 1
Baby Tomatoes - 80g
Sliced Pickled Jalapeños - 15g
Fresh Coriander - 3g
Corn Nachos - 80g

Download the Recipe

Serves 2

FRY THE OSTRICH MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).
ADD SOME TOMATO
Add ¾ of the diced onion and fry until soft, 3-4 minutes. Add the Mexican spice and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 300ml of water. Simmer until reduced and thickened, 12-15 minutes. Add a sweetener and seasoning. Remove from the heat.
CHEESE SAUCE
Place a small pot over medium heat with 20g of butter. Once melted, vigorously mix in the cornflour to form the roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk, stirring continuously to prevent lumps. Once the milk is incorporated, mix in the grated cheese until melted. Season and remove from the heat. Add a splash of water or milk (from your kitchen) if the sauce is too thick.
SALSA STEP
Halve the avocado and remove the pip. Peel off the avocado skin. Roughly dice and season. Set aside. In a small bowl, combine the chopped tomatoes, the chopped jalapeño (to taste), the remaining onions (to taste), the chopped coriander, and seasoning.
TIME TO FEAST
Make a bed of the nachos or serve on the side for dunking. Lay down the saucy ostrich mince, drizzle over the cheese sauce, and scatter over the avocado and the tomato salsa. Well done, Chef!

Free-range Ostrich Mince - 300g
Onion - 1
Mexican Spice - 20ml
Cooked Chopped Tomato - 200ml
Cornflour - 20ml
Low Fat Fresh Milk - 250ml
Cheddar Cheese - 100g
Avocado - 1
Baby Tomatoes - 160g
Sliced Pickled Jalapeños - 30g
Fresh Coriander - 5g
Corn Nachos - 160g

Download the Recipe

Serves 3

FRY THE OSTRICH MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).
ADD SOME TOMATO
Add ¾ of the diced onion and fry until soft, 4-5 minutes. Add the Mexican spice and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 450ml of water. Simmer until reduced and thickened, 15-20 minutes. Add a sweetener and seasoning. Remove from the heat.
CHEESE SAUCE
Place a small pot over medium heat with 30g of butter. Once melted, vigorously mix in the cornflour to form the roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk, stirring continuously to prevent lumps. Once the milk is incorporated, mix in the grated cheese until melted. Season and remove from the heat. Add a splash of water or milk (from your kitchen) if the sauce is too thick.
SALSA STEP
Halve the avocados and set aside one of the halves for another meal. Peel off the avocado skins. Roughly dice and season. Set aside. In a small bowl, combine the chopped tomatoes, the chopped jalapeño (to taste), the remaining onions (to taste), the chopped coriander, and seasoning.
TIME TO FEAST
Make a bed of the nachos or serve on the side for dunking. Lay down the saucy ostrich mince, drizzle over the cheese sauce, and scatter over the avocado and the tomato salsa. Well done, Chef!

Free-range Ostrich Mince - 450g
Onions - 2
Mexican Spice - 30ml
Cooked Chopped Tomato - 300ml
Cornflour - 30ml
Low Fat Fresh Milk - 375ml
Cheddar Cheese - 150
Avocados - 2
Baby Tomatoes - 240g
Sliced Pickled Jalapeños - 45g
Fresh Coriander - 8g
Corn Nachos - 240g

Download the Recipe

Serves 4

FRY THE OSTRICH MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally).
ADD SOME TOMATO
Add ¾ of the diced onion and fry until soft, 4-5 minutes. Add the Mexican spice and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 600ml of water. Simmer until reduced and thickened, 15-20 minutes. Add a sweetener and seasoning. Remove from the heat.
CHEESE SAUCE
Place a small pot over medium heat with 40g of butter. Once melted, vigorously mix in the cornflour to form the roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk, stirring continuously to prevent lumps. Once the milk is incorporated, mix in the grated cheese until melted. Season and remove from the heat. Add a splash of water or milk (from your kitchen) if the sauce is too thick.
SALSA STEP
Halve the avocados and remove the pips. Peel off the avocado skins. Roughly dice and season. Set aside. In a small bowl, combine the chopped tomatoes, the chopped jalapeño (to taste), the remaining onions (to taste), the chopped coriander, and seasoning.
TIME TO FEAST
Make a bed of the nachos or serve on the side for dunking. Lay down the saucy ostrich mince, drizzle over the cheese sauce, and scatter over the avocado and the tomato salsa. Well done, Chef!