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
Mexican-style Ostrich Mince Fiesta
with diced avocado & corn nachos
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Mexican-style Ostrich Mince Fiesta?
The preparation time for Mexican-style Ostrich Mince Fiesta with diced avocado & corn nachos is between 25 and 40 minutes.
What is the total time required to make Mexican-style Ostrich Mince Fiesta with diced avocado & corn nachos?
The total time required to make Mexican-style Ostrich Mince Fiesta with diced avocado & corn nachos is between 35 and 50 minutes.
How many servings does Mexican-style Ostrich Mince Fiesta provide?
4 servings
What are the main ingredients in Mexican-style Ostrich Mince Fiesta?
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
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?
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
How many calories does Mexican-style Ostrich Mince Fiesta have?
1275 calories
How much fat content does Mexican-style Ostrich Mince Fiesta have?
grams
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