| | Chicken nachos
Chicken nachos
Chicken nachos 4.3-5 9
  • Calories: 4460 kj
  • Fat: 79g
  • Carbohydrates: 10g

How to Make:

  1. Heat the oil in a large non-stick frying pan over a medium high heat. Add the onion and cook for 3-4 minutes or until golden. Add the garlic and chicken mince, and cook, breaking up the mince, for 2-3 minutes.
  2. Add the taco seasoning, nachos topping (from the kit) and 1/4 cup (60ml) water. Simmer for 3-4 minutes or until thickens slightly. Stir in the coriander.
  3. Meanwhile, in a small bowl, use a fork to mash the avocado and guacamole seasoning mix (from the kit) together. Stir in the sour cream.
  4. Preheat grill to high. Divide the corn chips among four heatproof dishes. Top with the chicken mixture and cheddar. Grill for 4-5 minutes or until the cheese melts. Top with the salsa, guacamole, shallots and extra coriander to serve.
Time for preparing:
15 min.


  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 600g chicken mince
  • 1 1/2 tablespoons taco seasoning mix
  • 420g pkt Old El Paso nachos kit
  • 1/2 cup fresh chopped coriander
  • 1 avocado, halved, stone removed, peeled, chopped
  • 1/2 cup (130g) sour cream
  • 100g Old El Paso corn chips
  • 1 cup (125g) grated cheddar
  • 1/2 cup (130g) Old El Paso thick and chunky salsa
  • 3 shallots, finely sliced
  • Extra coriander, to serve