Ingredients
- Micro coriander (chilled) 10g
- Doritos Lightly salted crisps 1 packet
- Bar marked plain flour tortilla 30cm (frozen) 5 tortillas
- Grated mature white cheddar (chilled) 150g
- Minced beef 95VL (chilled) 400g
- Ramona’s Kitchen salsa (chilled) 150g
- Green Valley Dairy Set soured cream (chilled) 100g
- Ramona’s Vegan guacamole (chilled) 100g
- Prepared multi extended life vegetable oil 20ml
- Brown skin yellow flesh onion (chilled) 180g
- Royal Crown Mixed bean salad in water 250g
- Beef tomatoes (chilled) 300g
- Chipotle paste 120g
- Multi use tomato base 500g
- sliced green jalapeno peppers (pouch pack) 70g
- Red capsicum peppers (chilled) 1 pepper
- Coriander (chilled) 20g
Method
- Pre-heat the oven to 180C.
- Dice the tomatoes and onions. Separately, chargrill the peppers.
- Heat the oil in a pan and add the onions. Cook until they are tender.
- Add the mince and cook for a couple of minutes. Add the beans, chopped tomatoes, jalapenos and chipotle paste and allow this to simmer for 20 minutes.
- Add the chopped coriander and fold through along with the chard peppers.
- Layer the mix evenly on top of the tortilla, and repeat this 5 times. On the top layer, spread the grated cheese. Bake this in the oven at 180C until it is golden brown. Allow the stack to cool before slicing the tortilla into wedges.
- Serve up a wedge with the Nachos crusted sour cream, salsa and guacamole. Top with micro coriander for a final touch.
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