Serves 10

- 1.2kg Ardo Roasted corn Mexicana
- 800g Ardo Diced tomatoes
- 2kg Ardo Wild rice mix
- 20g Ardo Parsley
- 20g Ardo Coriander
- 1kg vegetarian minced meat
- Tex Mex herbs
- 50ml olive oil
- 50g margarine
- 150g tomato concentrate
- 700ml vegetable stock
- 50 nachos
- Pepper
- Salt





  1. Fry the vegetarian minced meat in olive oil and season with the Tex Mex herbs. Add the vegetable stock, diced tomatoes and tomato concentrate and let simmer for 30 minutes. Then, add the roasted corn Mexicana and let it simmer a little further. Finish with coriander.
  2. Fry the wild rice mix in some margarine and season with pepper and salt. Finally, add the parsley.
  3. Serve with some nachos.
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