Oumph! Taco pie
Ingredients
1 pack (280 g) Oumph! Pulled BBQ Chunks, defrosted
4 – 6 handfuls of salted nacho chips
½ red onion
1 small tin of sweetcorn
2 tomatoes or a handful of cherry tomatoes
200 ml good salsa
200 ml vegan crème fraîche
200 ml grated meltable vegan cheese
Some olives, sliced jalapenos or whatever you like
Instructions
1
Defrost the Oumph! Pulled BBQ Chunks and preheat the oven to 200°C.
2
Slice the onions and dice or cut the tomatoes.
3
Start assembling in an ovenproof dish by crush the nacho chips lightly in your hand and cover the bottom of the dish. Alternate with half of the Oumph! chunks, half of the sweetcorn, half of the tomatoes and half of the cheese. Add half the creme fraîche and the salsa and spread out gently with a spoon so that they mix a bit. Prepare the rest of Oumph! sweetcorn, tomatoes, and cheese, but finish with nachos in a third layer on top. Put a dollop of creme fraiche and salsa on top of the chips, spread out and finally sprinkle on the cheese.
4
Bake in the oven until the cheese melts and everything has taken on a nice colour.
5
Serve and enjoy!
Categories:Main Courses
Lara Balsam
