GLUTEN FREE EL PASO RECIPES

Steps:

• Preheat the oven to 200°C (180°C for fan assisted ovens), gas mark 6. Line a large baking sheet with foil and lightly grease the foil.
• Heat the oil in a large non-stick frying pan over a medium heat and add the beef mince. Fry for 7-8 minutes, stirring frequently until browned. Stir in the jalapeños and taco seasoning mix and fry for 10 minutes or until the mince is cooked through.
• Spread half the tortilla chips in a large circle on the baking sheet. Spoon over half the beef mixture, tomatoes and spring onions. Top with the rest of the tortillas, beef mixture, tomatoes and spring onions. Scatter over the cheese.
• Bake for 10-12 minutes until the cheese has melted. Top with the avocado and serve with soured cream, if liked.

Steps:

• Use a paper towel to grease an 8x8x2-inch pan with butter -- all over the sides and bottom. Set aside.
• Combine the sweetened condensed milk and chocolate chips in a saucepan. Heat the mixture over low heat, stirring constantly, until the chocolate is completely melted. Once the mixture is smooth, remove the pan from the heat.
• Stir in the vanilla extract until completely combined. Add the marshmallows and stir just enough to envelope them in the fudge mixture -- but don't overstir, the marshmallows will melt in if you stir too long.
• Pour the fudge into the prepared pan and smooth the top slightly. Refrigerate to set, 1 1/2 hours or longer. Once set, cut into 1-inch squares and devour.