Ingredients:
Mince:
30 ml oil
1 onion, chopped
1 garlic clove, crushed
500 g lean beef mince
10 ml Mexican spice
400 g canned chopped peeled tomatoes
5 ml sugar
salt & freshly ground black pepper to taste
2 ml chilli flakes (or more to taste)
250 ml LANCEWOOD® Cheddar, grated
Chicken:
500 g chicken breast(s), cut into strips
salt & freshly ground black pepper to taste
5 ml ground cumin
5 ml ground coriander
1 ml chilli powder
30 ml oil
175 ml LANCEWOOD Mexican DIP&TOP®
125 ml milk
2 spring onion(s), chopped
Salsa:
2 tomatoes, chopped
1 red onion, chopped
lime juice from 1 lime
30 ml fresh coriander, chopped
1 green chilli(es), chopped
salt to taste
Guacamole:
1 ripe avocados, mashed
60 ml LANCEWOOD® Sour Cream
salt & freshly ground black pepper to taste
lime juice from ½ a lime
160 ml brown rice, cooked according to the instructions on the packet
60 ml fresh coriander, chopped
salt to taste
To serve:
tortilla chips
LANCEWOOD® Cheddar, grated
LANCEWOOD® Sour Cream
Method
Mince:- Heat the oil and fry the onion and garlic until soft and golden.
- Add the mince and brown. Add the spices, tomatoes and sugar and simmer over low heat for 10 – 15 minutes.
- Season to taste with salt pepper and chillies. Add the cheese just before serving.
Chicken:- Season the chicken with salt, pepper, cumin, coriander and chilli powder.
- Heat the oil and fry the chicken until golden.
- Add the dip and milk and mix through.
- Add the spring onions and set aside.
Salsa:
Mix all ingredients for the salsa together and spoon into a bowl.
Guacamole:
Mix all ingredients for the guacamole together and spoon into a bowl.
Rice:
Mix the cooked rice with the coriander. Season to taste.
To assemble:
In a bowl, add mince or chicken, salsa, guacamole, rice, tortilla chips, extra sour cream and cheese.
