- 200g Cup Mushrooms
- 2 Portabella Mushrooms
- 1 tbs olive oil
- 1 red onion, finely chopped
- 2 garlic
- 1 red capsicum, chopped
- 1 x 400g can corn, drained and rinsed
- 1/4 cup tomato paste
- 1 tbs harissa
- 1 tsp ground coriander
- 1 tbs brown sugar
- 1 tsp paprika
- 300g pork mince
- 300g corn chips
- 250g grated cheese
- 1 bunch coriander, leaves picked
- 1 avocado, stone removed, peeled
- Juice of 1 lemon
- Sour cream to serve
| - Place mushrooms in a food processor and blend to form a paste. Heat oil in a fry pan over high heat. Add mushroom, onion, garlic, capsicum, corn, tomato paste, harissa, sugar and spices. Cook for 6 minutes until softened and beginning to caramelise. Add pork mince and use a spoon to break up the mince. Cook for a further 6 minutes stirring frequently until cooked through and mince is coated in sauce
- Combine avocado and lemon juice in a bowl, using a fork to mash together. Season and set aside
- Preheat a grill on high. Place half the corn chips in an oven safe dish, cover with a third of the cheese. Place under the grill for 3 minutes. Add half the mince then layer with the remaining corn chips and half the remaining cheese. Grill for a further 3 minutes. Finish with remaining mince and cheese and grill for 4 minutes until golden and the cheese is melted
- To serve top cheesy nachos with avocado, coriander leaves and sour cream
|
