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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.
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 red onion, thinly sliced
1 avocado, stoned, peeled, thinly sliced
Description
Our 15 minute nachos are made with chicken mince for midweek Mexican with a tasty twist.
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.
