Chicken nachos

Our 15 minute nachos are made with chicken mince for midweek Mexican with a tasty twist.

Chicken nachos served in two bowls with avocado, red onion and tomatoes

Serves

4

Prep

5m

Cooking

15m

Ingredients

  • 1 tbs olive oil
  • 500g Coles RSPCA Approved Australian Chicken Breast Mince
  • 40g pkt Mexican seasoning
  • 250g pkt tortilla chips
  • 1 cup (120g) coarsely grated tasty Cheddar cheese
  • 350g mixed tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1 avocado, stoned, peeled, thinly sliced

Method

STEP 1

Preheat oven to 200°C. Line 2 baking trays with baking paper. Heat the oil in a medium frying pan over medium heat. Cook the mince, stirring with a wooden spoon to break up lumps, for 5 mins or until cooked through. Add the Mexican seasoning and 1/3 cup (80ml) water. Cook, stirring, for 3 mins or until the mixture thickens.

STEP 2

Meanwhile, arrange the tortilla chips evenly over prepared trays. Sprinkle with Cheddar cheese. Bake for 5 mins or until the cheese melts.

STEP 3

Divide the tortilla chips among serving bowls. Top with the mince, tomato, onion and avocado. Season to serve.

Dietary Information

Kid-friendly
Nut-free
Peanut-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.