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  • Peanut free
  • Nut free

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

  • Serves4
  • Cook time15 minutes
  • Prep time5 minutes
Chicken nachos served in two bowls with avocado, red onion and tomatoes


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. Step 2

    Meanwhile, arrange the tortilla chips evenly over prepared trays. Sprinkle with Cheddar cheese. Bake for 5 mins or until the cheese melts.
  3. Step 3

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

Nutrition Information


Energy: 3095kJ/740 Cals (36%)

Protein: 42g (84%)

Fat: 43g (61%)

Sat fat: 17g (71%)

Carb: 40g (13%)

Sugar: 8g (9%)

Fibre: 7g (23%)

Sodium: 1075mg (54%)