recipes,,Fat Head Nachos yummy

Ingredients
Fat Head Tortilla Chips

170 g pre-shredded/grated mozzarella
85 g almond meal/flour
2 tbsp cream cheese
1 egg
salt to taste
1 tsp cumin powder
1 tsp coriander/cilantro powder
pinch chilli powder

Nacho Meat Sauce
1 red onion diced
500 g ground/mince beef
400 g tinned/canned tomatoes diced
1/2 tsp chilli powder, or to taste
1 tbsp tomato paste
Topping Options
guacamole
salsa
shredded/grated cheese
sour cream
jalape�os
Metric grams - US measurements
Instructions
Nacho Meat Sauce
Gently fry the diced onion in oil until clear then add the meat, breaking it up into tiny pieces as it cooks and browns. This should take up to 5 minutes.

Add the spices and tinned/canned tomato and tomato paste. Stir then simmer on a low heat for 15 minutes (uncovered to thicken the meat sauce) whilst you make the Fat Head tortilla chips and toppings.

Fat Head Tortilla Chips
Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.

Stir then microwave on HIGH for another 30 seconds. Remove and stir again. Add the egg, salt, and spices. Mix.

Place the Fat Head pastry between 2 pieces of baking parchment/paper and roll into a thin, rectangle (see photos here). Remove the top baking paper/parchment. 

Slide the baking paper/parchment with the Fat Head pastry, on a baking tray (cookie tray) or pizza stone, and bake at 220C/425F for 12-15 minutes, or until browned on the top. Flip the FatHead pastry over (onto baking paper/parchment) and brown the other side.

Once cooked, remove from the oven and cut into tortilla chip triangle shapes.  Bake again at 220C/425F for 3 - 5 minutes.

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