Ingredients
- 1 teaspoon olive oil (extra virgin)
- 1 brown onion (finely chopped)
- 500 grams ground chicken (lean breast mince)
- 2 tablespoons low-sodium taco seasoning mix
- 375ml passata sauce
- 250 ml water
- 1 can (400 gram) red kidney beans (rinsed and drained)
- 160 grams corn kernels
- 1 carrot, coarsely grated
- 1 zucchini, coarsely grated
- 40 grams corn tortilla chips
- 60 grams low-fat cheese (grated)
- 2 tablespoons low-fat sour cream (extra light sour cream, whisked until smooth)
- Coriander leaves, to serve
How to Make
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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.
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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.
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Step 3: Remove lid and cook for a furthe3r 5 minutes or until mix thickens.
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Step 4: Preheat oven to 180C.
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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.
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Step 6: To serve top the nachos with sour cream and coriander leaves.
We hope you enjoy this recipe!
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