Bresc BV

Nacho tasting selection


  • 300 g nacho chips
  • 150 g beef mince
  • 75 g grated cheese
  • 75 g crème fraîche 
  • 40 g Bresc Pico de Gallo
  • 30 g Bresc Cajun
  • 20 g Bresc Chunky salsa tomato
  • 20 g Bresc Flaming Salsa
  • cress

Preparation method

Fry the mince while loosening it and season with Cajun spices. Divide the nachos over three small dishes. Spoon the mince into two of the dishes and fill the other dish with half of the pico de gallo. Divide the grated cheese over the three dishes and heat them in the oven for 5 minutes at 180°C. Finish off the nachos with the various salsas, crème fraîche and cress.