eCook Meal
Oh Wow! Ostrich Nacho Stack
with rich, smoky ostrich mince, tropical salsa & tangy cottage cheese
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!
Serving guide
Choose your portion size.
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
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
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
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!
Corn - 200g
Free-range Ostrich Mince - 600g
NOMU Spanish Rub - 40ml
Tomato Passata - 400ml
Black Beans - 240g
Grated Mozzarella - 200g
Low Fat Cottage Cheese - 160ml
Fresh Chives - 10g
Pineapple Pieces - 240g
Pickled Jalapeños - 40g
Heirloom Corn Nachos - 320g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R223.43
for 4 servings · R55.86 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Grated Mozzarella needs 200 gChicken Breast Fillets Topped with Mozzarella & Spring Onion 800 g 800 g at R149.99 · 25% of packR37.50
-
Pineapple Pieces needs 240 gLarge Bananas Min 950 g 950 g at R44.99 · 25% of packR11.37
-
Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
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Low Fat Cottage Cheese needs 160 mlMedium Fat Cream Cheese with Black Pepper 100 g R42.99 · whole pack (size can't be divided)R42.99
-
Pickled Jalapeños needs 40 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 10% of packR6.00
-
Free-range Ostrich Mince needs 600 gExtra Lean Ostrich Mince 500 g 500 g at R79.99 · 1.20× packR95.99
-
Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
Not in the Woolies basket — source these elsewhere:
- NOMU Spanish Rub
- Heirloom Corn Nachos
- Tomato Passata
- Corn
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Cottage Cheese, Fresh Chives, Heirloom Corn Nachos, Mozzarella, NOMU Spanish Rub, Ostrich, Ostrich Mince, Pickled Jalapeño, 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. 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. 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!
What should be prepared from my kitchen to make Oh Wow! Ostrich Nacho Stack?
Black Beans, Corn, Cottage Cheese, Fresh Chives, Heirloom Corn Nachos, Mozzarella, NOMU Spanish Rub, Ostrich, Ostrich Mince, Pickled Jalapeño, 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