Chicken nachos

Serves 4 | Prep 5m | Cooking 15m

Ingredients

• 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

Method

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. STEP 2 Meanwhile, arrange the tortilla chips evenly over prepared trays. Sprinkle with Cheddar cheese. Bake for 5 mins or until the cheese melts. STEP 3 Divide the tortilla chips among serving bowls. Top with the mince, tomato, onion and avocado. Season to serve.