Photo of Spicy chicken nachos by WW

Spicy chicken nachos

10
8
8
SmartPoints® value per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
Everyone loves this tasty Tex-Mex dish that combines spicy mince and tortilla chips with a dollop of sour cream. Cutlery is optional!

Ingredients

Extra light tortilla

160 g, (4 x 40g tortillas)

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

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.

Notes

SERVING SUGGESTION: salad leaves.