Chicken nachos

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


  • 1 tablespoon vegetable or olive oil
  • 1 small brown onion, finely chopped
  • 400 gram chicken mince
  • 35 gram packet taco seasoning mix
  • 400 gram can diced tomatoes
  • 420 gram can mexican-style beans, rinsed
  • 230 gram packet corn chips
  • 3/4 cup grated cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup coarsely chopped coriander


  • 1
    Preheat oven to 200°C/180°C fan forced. Heat oil in a large frying pan over moderate heat. Add onion; cook and stir for 5 minutes or until soft. Add mince; cook, stirring to break up lumps, for 3-4 minutes or until just cooked. Add seasoning mix; cook and stir for 1 minute or until fragrant.
  • 2
    Add tomato and 1/2 cup water; bring to the boil. Reduce heat; simmer, uncovered for 10 minutes. Add beans; cook and stir for 5 minutes or until mixture thickens. Remove from heat.
  • 3
    Preheat an oven-grill to high. Divide chips among 4 ovenproof bowls. Top with chicken mixture, then cheese. Place on a baking tray under grill; cook for 2-3 minutes or until mixture is golden brown and cheese melts. Top with sour cream and coriander; serve at once.


Make extra chicken mixture that you can serve later in jacket potatoes or on pizza bases.