"If you're like me and miss the flavours of Mexico, in my case nachos, then this is the dish for you. Thanks to SOME Foods this is now back on the menu at my house. Hooray for no more tummy turbulence! Olé"
Barbara Ward - guest recipe developer.
1/2 jar each of SOME Foods Yemeni Spiced Simmer Sauce and Classic Tomato Sauce (I love this combination of flavours but you can use just 1 jar of Yemeni)
1 tbsp of extra virgin olive oil
600 grams of minced beef
1 medium bag of plain corn chips - approximately 330g (FODMAP note: Monash University hasn't tested corn chips however they have tested corn tortillas - which is very similar but not toasted - and they have a green light at 57g per serve with no upper limit. Anecdotally, Kate Scarlata RDN & FODMAP specialist has found her clients tolerate corn chips/tortilla chips well. You'll need to assess your own tolerance - here's a guide: how to test your own tolerance.)
160g grated cheddar cheese
2 avocados (FODMAP note: I tolerate sorbitol so this quantity works for me. If you're in the elimination stage of the diet or know that sorbitol is a trigger eat only 20g (1/8th of an avocado) which is a low FODMAP serving size according to Monash University FODMAP app.)
Salt & pepper
125ml lactose free sour cream
Preheat the oven to 180°C.
In a large saucepan heat the olive oil. Add beef and cook until browned. Add both quantities of sauce and stir through. Once the sauce is bubbling, pop the lid on and reduce the heat to a simmer. Cook until the sauce mix has reduced (otherwise you'll have soggy nachos) or about 20 minutes.
Let it cool slightly.
In a bowl, mash the avocado and season with salt, pepper and the juice from half a lemon.
Divide the corn chips across 4 heat proof plates or bowls.
Sprinkle each with 1/8 of the grated cheese.
Add 1/4 of the slightly cooled nacho mix to the centre of each one.
Sprinkle with the remaining grated cheese.
Place on a tray and cook in the oven until the cheese is bubbling and slightly golden.
Top with each with 1/4 of the mashed avocado mix.
Add a dollop of sour cream to each to finish.