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Beef Nacho's

Serves 4

This one is for all you meat eating Mexican food lovers out there. It’s cheesy, bursting with flavour, deliciously heart warming AND low FODMAP… if you ask us, it ticks all the boxes!
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Author: Kelsey Paterson, Monash FODMAP accredited Dietitian

Prep time: 5 min
Cook time: 30 min

Ingredients

  • Garlic infused oil or any oil of choice 
  • 400g premium beef mince (can use any type of mince)
  • 4 Tablespoon of The Friendly Food Co ‘Na’cho Problem’ spice mix
  • 1 Tablespoon tomato paste 
  • 1 x can crushed tomatoes 
  • 2 x carrots diced
  • 1 x canned corn 
  • Corn chips 
  • Grated cheese
  • Coriander to serve (optional)

Method

  1. Preheat oven on grill setting to high. 
  2. Heat a drizzle of garlic infused oil in a large fry-pan on high heat. Add Na’cho Problem spice mix and cook for 1 min until fragrant. 
  3. Add mince of choice. Break up mince with wooden spoon and cook until browned.
  4. Add tomato paste and crushed tomatoes to the pan and cook for 1-2 min. Add in the diced carrot and cook for about 5 min until softened.
  5. Stir through the corn and add ¼ cup water if needed depending on consistency and bring to a simmer. 
  6. In a large casserole/baking dish, layer the bottom with corn chips and top with the Quorn Nacho mixture and sprinkle with cheese. 
  7. Grill for about 6 minutes or until cheese is melted and golden. 
  8. Serve Nachos with a dollop of sour cream and coriander to garnish. 

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