Spicy chicken nachos
8
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Everyone loves this tasty Tex-Mex dish that combines spicy mince and tortilla chips with a dollop of sour cream. Cutlery is optional!
Ingredients
Flour tortilla(s)
160 g, (4 x 40g)
Olive oil
1 tbs
Chicken breast mince
500 g
Brown onion
1 medium, finely chopped
Red capsicum
1 medium, finely chopped
Carrot(s)
1 medium, finely chopped
Ground cumin
2 tsp
Ground coriander
1 tsp
Tomato-based salsa
300 g, (chunky style)
Extra light sour cream
⅓ cup(s), (80g)
Fresh coriander
½ cup(s)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Cut each tortilla into 12 wedges. Place on prepared trays and lightly spray with oil. Bake for 10 minutes or until crisp and golden. Cool.
2
Meanwhile, heat half the oil in a large non-stick frying pan over medium-high heat. Add mince and cook, breaking up any lumps, for 3–5 minutes or until browned. Transfer to a bowl.
3
Heat remaining oil in pan. Add onion, capsicum and carrot and cook, stirring, for 5 minutes or until softened. Add cumin and ground coriander and cook, stirring, for 1 minute or until fragrant. Return mince to pan with salsa and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10–12 minutes or until thickened.
4
Place tortilla chips into serving bowls. Top with mince mixture, sour cream and fresh coriander. Serve.
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