serves 2


Prepare the ingredients according to the instructions.

Ostrich Mince

A splash of oil

1 onion, peeled and chopped

3 cloves garlic, peeled

2 tsp smoked paprika

2 tsp ground cumin

2 tsp ground coriander

500g ostrich mince

500ml / 2 cups passata

125ml / ½ cup chipotle sauce or peri-peri sauce

80g Mozzarella, grated

Red Salsa (you can finely chop all ingredients or put them into a food processor)

2 tomatoes, finely chopped

½ red onion, peeled and finely chopped

2 cloves crushed garlic

Optional, add chopped chili for some heat


1 Avocado, remove seed & peel, cut into bite sized pieces

1 lime, cut in half

Salt and pepper to season

Serve with

4 x 28g pack Trigz Jalapeño flavor

Fresh coriander, roughly chopped


  1. For the ostrich mince, heat the oil in a pot then sauté the onions & garlic until translucent. Add the smoked paprika, ground cumin & ground coriander then cook for about a minute, add the ostrich mince, passata & chipotle sauce. Simmer for 15-20 minutes or until the mince is completely cooked. Season with salt.
  2. Put the ostrich mince in an oven proof dish, add the mozzarella & Trigz then bake at 180°C for 10 minutes or until the cheese melts.
  3. For the red salsa, combine all the ingredients in a small bowl for serving. Set aside.
  4. For the Guacamole, combine the ingredients in a small bowl for serving. Set aside.
  5. Serve with fresh coriander.