RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

SPICY BEEF MINCE:

• 500g Coles Beef Mince
• Cobram Estate Robust Extra Virgin Olive Oil
• 1 tbsp Ground Coriander
• 1 tbsp Ground Paprika
• 1 tbsp Ground Cumin
• 1 pinch salt

PICO DE GALLO:

• 1 Avocado
• 1 Red Onion diced
• 1 tomato diced

FONDUE:

• 250ml Milk
• 250g Philadelphia Original Cream Cheese
• 250g Coles Burger Cheese
• 10 drops Tabasco

METHOD:

SPICY BEEF MINCE:

• Add Cobram Extra Virgin Olive Oil to pan and heat. Break up beef mince and place in frying pan. Add a pinch of salt, the Ground Coriander, Ground Paprika and Ground Cumin and mix through. When mince is cooked through set aside in a bowl.

PICO DE GALLO:

• Finely dice one red onion, one tomato and combine in a bowl with chopped coriander and Extra Virgin Olive Oil. Set aside.
• Lightly mash diced avocado. Set Aside.

FONDUE:

• Add 250ml of milk to a saucepan on low heat. Next add 250g of Philadelphia Cream Cheese, 250g of Burger Cheese and lightly whisk through until completely melted. Add ten drops of tobasco and mix through.

PLATING UP:

• In a large bowl put a generous dollop of the guacamole in the middle, next place in a large scoop of the Spicy Beef Mince, then the pico de gallo. Next step cover the whole dish with the Fondue melted cheese. Make another layer on top of the guacamole, spicy beef mix, and pico de galo. Top with coriander and use corn chips to dip and enjoy!

Our friends at Wine Selectors recommend pairing this dish with a Riesling or Gamay.