Chicken & Corn Nachos

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From our daily newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (565.6 g)
  • Calories 846
  • Total Fat - 12.4 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 310.5 mg
  • Sodium - 4777.5 mg
  • Total Carbohydrate - 122 g
  • Dietary Fiber - 32.5 g
  • Sugars - 22.6 g
  • Protein - 63 g
  • Calcium - 372.6 mg
  • Iron - 15.1 mg
  • Vitamin C - 19.2 mg
  • Thiamin - 0.8 mg

Step 1

Heat oil in a large non-stick pan over medium heat and add onion and cook, stirring occasionally, for 4 to 5 minutes or until onion softens.

Step 2

Increase heat to high and add mince and spice mix and cook, stirring for 2 minutes or until the mince just changes colour and then add passata, water, beans, corn, carrot and zucchini to the pan and then cover a d bring to a simmer over medium heat and cook, covered for 5 minutes.

Step 3

Remove lid and cook for a furthe3r 5 minutes or until mix thickens.

Step 4

Preheat oven to 180C.

Step 5

Spoon mince mix into an ovenproof dish and then push chips into the mix and sprinkle over the cheese and then bake for 8 to 10 minutes or until cheese melts.

Step 6

To serve top the nachos with sour cream and coriander leaves.

Tips & Variations


No special items needed.

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