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
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
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Oh Wow! Ostrich Nacho Stack?
The preparation time for Oh Wow! Ostrich Nacho Stack with rich, smoky ostrich mince, tropical salsa & tangy cottage cheese is between 15 and 30 minutes.
What is the total time required to make Oh Wow! Ostrich Nacho Stack with rich, smoky ostrich mince, tropical salsa & tangy cottage cheese?
The total time required to make Oh Wow! Ostrich Nacho Stack with rich, smoky ostrich mince, tropical salsa & tangy cottage cheese is between 30 and 45 minutes.
How many servings does Oh Wow! Ostrich Nacho Stack provide?
4 servings
What are the main ingredients in Oh Wow! Ostrich Nacho Stack?
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
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?
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
How many calories does Oh Wow! Ostrich Nacho Stack have?
1043 calories
How much fat content does Oh Wow! Ostrich Nacho Stack have?
grams
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