Description
Low FODMAP nachos with minced meat, corn, tomato, jalapenos, crème fraiche, and lots of melted cheese. A perfect party snack. Low lactose and gluten-free.
Ingredients
Scale
- 1 bag of tortilla chips (150 g or 5.3 oz)
- 300 g (10.6 oz) lean minced beef
- 1 tsp smoked paprika powder
- 1 tsp cumin
- 1/4 tsp allspice
- 1/4 tsp cloves
- 1/4 tsp cayenne pepper
- Pepper and salt to taste
- 1 can of tomato paste (68 g or 2.5 oz)
- 30 g (1 oz) canned corn
- 100 g (3.5 oz) grated cheddar cheese
- 1 tomato
- 1 green bell pepper
- 1 jalapeno pepper
- 2 stalks of spring onion (only the green part)
- Optional: fresh cilantro
- 100 (3.5 oz) lactose-free crème fraîche or sour cream
Instructions
- Pre-heat the oven to 200 degrees Celcius (392 F)
- Fry the minced meat until done. Add all spices and the tomato paste and stir everything together. Fry for another 2 minutes. Taste the meat and add salt and pepper to taste if necessary.
- Layer a baking sheet with baking parchment or grab a casserole dish. Divide the tortilla chips over the bottom. Cover it with the minced meat and the corn and divide the grated cheese on top. Put the nachos in the oven for 5 minutes or a little longer if necessary, until the cheese has melted.
- In the meantime, cut the tomato and bell pepper into very small pieces. Cut the spring onion into rings and chop the cilantro. Remove the seeds and the white parts from the jalapeno pepper and cut into rings.
- Take the nachos from the oven and top them with tomato, bell pepper, jalapeno pepper, spring onion, and cilantro. Serve with the lactose-free crème fraîche. If you don’t like cilantro, you can also leave this out.
- Prep Time: 20 min
- Cook Time: 5 min
