BUILD YOUR OWN MEXICAN -INSPIRED FEAST

Our Mexican range makes it easy to create a full mix-and-match feast with no fuss, whether you like your flavours hot, mild, meaty or plant-based. Just pick your carb base, choose your go-to protein then add some tasty toppings to turn up the flavour.

 

  • MEATY NACHOS

    Serves: 2 to 4
    Preparation: 5 minutes
    Cooking time: 15 minutes

     

    INGREDIENTS

    • 2 T extra virgin olive oil
    • 1 onion, finely chopped
    • 500 g lean beef mince
    • 400 g mild salsa
    • 250 g salted nachos
    • 10 g fresh coriander, chopped
    • 250 g grated mature cheddar
    • Jalapeños
    • Guacamole
    • Seasoning

    METHOD

    1. Preheat the oven to grill
    2. Using a pan, heat oil over medium heat and sauté chopped onions for a few minutes, until translucent
    3. Add mince to the pan, season to taste and stir-fry for a few minutes to brown your meat.
    4. Add half of the salsa and stir through until evenly mixed. Cook for a further minute.
    5. Line a baking tray with baking paper. Spread the nachos and spoon on the mince and remaining salsa. Scatter over the coriander and cheese and grill until bubbly.
    6. Serve immediately with guacamole and jalapeños on the side.

  • CHICKEN FAJITAS

    Serves: 4
    Preparation: 10 minutes
    Cooking time: 20 minutes

     

    INGREDIENTS

    • 2 T extra virgin olive oil
    • 1 onion, finely sliced
    • 1 red pepper, finely sliced
    • 400 g free range mini chicken breasts
    • 4 stoneground flour burritos
    • sour cream
    • 400 g mild salsa
    • 10 g fresh coriander, for serving
    • Limes, for serving

    METHOD

    1. Using a non-stick pan, heat oil and sauté the onions, peppers and chicken for 8 minutes or until cooked through. Remove and set aside.
    2. Place a clean pan over high heat and heat the burritos on one side until warm and just beginning to char.
    3. Remove from heat and spread sour cream and salsa down the middle.
    4. Spoon on chicken and top with fresh coriander and a squeeze of lime. Roll up and enjoy.

  • PLANT-BASED TACOS

    Serves: 3 to 4
    Preparation: 15 minutes
    Cooking time: 10 minutes

    INGREDIENTS

    • 2 T extra virgin olive oil
    • 125 g sliced mushrooms
    • 180 g plant powered protein mince
    • 200 g Rosa tomatoes, chopped
    • 12 corn taco shells
    • 1 cup crisp lettuce, shredded
    • 4 x baby cucumbers, sliced lengthways into strips
    • 200 g freshly smashed coriander, chilli and lime avo
    • 250 g sliced jalapeños in a smoke flavoured brine
    • fresh coriander, for serving

    METHOD

    1. Using a pan, heat oil and sauté the mushrooms for a few minutes.
    2. Add plant powered mince to the pan and stir-fry for 5 minutes
    3. Add Rosa tomatoes and stir through.
    4. Heat tacos in the oven, following packaging instructions.
    5. Fill the tacos with shredded lettuce, cucumber and the plant powered mince mix.
    6. Top with the smashed avo, sliced jalapeños and fresh coriander.