South African Ostrich Nachos

Here is something we made as a bit of an experiment. Well, I use "we" sparingly since I was busy doing some work while Michelle prepared most of it. The ostrich mince can be swopped with beef mince if you're not a fan, but I think the ostrich is the healthier "other red meat".

Ingredients
400g Ostrich Mince
1.5 Large Onions
Garlic Cloves to taste preference (we used 6 small ones)
Half Green Pepper
Half Red Pepper
Half Yellow Pepper
Butter
2 Small Tomatoes
1 Chilli (more if you like it spicy)
Peri Peri Powder
Cumin Powder
Coriander
Tomato Sauce
Chutney
Cheddar Cheese
Cottage Cheese
Large bag of Chilli Big Korn Bites

Method
Dice one large onion and the garlic and fry them in a little butter. Dice a quarter of each pepper and add to the onion and garlic. Cook till the onions are transparent. Add a tablespoon of Cumin to the mix and then sprinkle some peri peri and coriander in.

While you're wating for the onions to cook, start preparing the salsa by dicing the tomatoes, another quarter of each pepper, half an onion and the chilli. Add some salt and pepper to taste and mix in a bowl.

The onions should be done by now, so add the mince and a cup of water (enough to prevent it from burning). Cook until you're satistied the meat is done (20-30mins).

Lay the chips on a plate, spoon the mince over the chips, then add some salsa on top of that, some cottage cheese, a few more chips, grated cheddar cheese and some more cottage cheese if you like.

Pop the plates under the grill to melt and slightly brown the cheese. Remove and serve.

Awesome with guacomole and sour cream.