1. Defrost Moving Mountains® mince at least 2 hours in the fridge before cooking.

2.  Add 2 tablespoons of olive oil to a frying pan and cook mince on medium heat for 10 to 12 minutes. As the mince cooks, break it apart in the pan and stir frequently until browned/caramelized all over. Make sure the mince is cooked thoroughly before eating. Season with salt and pepper and set aside.

3. Heat the oven at 200°C.

4. Cut each corn tortilla into 6 triangles and brush with olive oil.

5. Arrange the triangles on a baking sheet in one layer.

6. Bake until crisp and golden brown.

7. Sprinkle with salt.

8. In a bowl, mix Ardo roasted corn Mexicana, onion, avocado, tomato, 1 tablespoon of olive oil and the cooked mince.

9. Season with salt and pepper.

10. Arrange on a plate a few of the tortilla chips in a single layer. Top evenly with the mince mixture. Repeat layering until you use all nachos and mixture.

11. Serve with lime wedges.

Kali Orexi!

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