Serves 4

Our low FODMAP beef nachos are for all you meat eating Mexican food lovers out there. It’s cheesy, bursting with flavour, deliciously heart warming AND low FODMAP… if you ask us, it ticks all the boxes!
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Author: Kelsey Paterson, Monash FODMAP trained Dietitian

Prep time: 5 min
Cook time: 30 min

• Garlic infused olive oil
• 400g premium beef mince 
• 4 Tablespoon of The Friendly Food Co ‘Na’cho Problem’ spice mix
• 1 Tablespoon tomato paste 
• 1 x 400g can crushed tomatoes 
• 2 x carrots, grated 
• 1 cup corn kernals (you can use fresh, frozen or canned)
• 120g corn chips
• 1 cup hard cheese, grated (e.g. Edam or Tasty) 
• Coriander, to serve (optional)
• 160g sour cream, to serve

1. Preheat oven on grill setting to high. 
2. Heat a drizzle of garlic infused oil in a large fry-pan on high heat. Add Na’cho Problem spice mix and cook for 1 minute, until fragrant. 
3. Add the mince and fry it off, breaking it up with a wooden spoon. Cook for 5-6 minutes or until browned.
4. Stir in the tomato paste and crushed tomatoes. Add the carrot, corn and add ¼ cup water if needed depending on consistency. Simmer for 5-10 minutes to infuse the flavours. 
5. In a large casserole/baking dish, layer the bottom with corn chips, top with the mince mixture and sprinkle with cheese. 
6. Grill for about 5 minutes or until the cheese is melted and golden. 
7. Serve Nachos with a dollop of sour cream and coriander to garnish.