We've got your dinner sorted with this easy and delicious vegetarian nachos recipe.
Note: + cooling time
- 2 corn cobs, husks and silk removed
- 2 x 300g pkts Quorn Mince
- 200g taco sauce or Coles Italian Diced Tomatoes Mexican Spice
- 100g tortilla strips
- 2 avocados, stoned, peeled, sliced
Heat a chargrill on medium. Cook the corn, turning, for 10 mins or until charred. Cool slightly. Use a serrated knife to cut down sides of the corn to release the kernels.
Meanwhile, add the mince to a saucepan over medium-high heat and cook, stirring, until heated through. Add the taco sauce or tomatoes and ½ cup (125ml) water and bring to a simmer. Cover and cook, stirring occasionally, for 8 mins or until the mixture thickens.
Arrange the mince mixture, tortilla strips and avocado on a platter. Sprinkle with corn.