Tray Bake Chicken Nachos
The best sharing dinner to please a crowd. These chicken nachos have a delicious mix of salt and spice mixed with fresh salsa and creamy guac!
Main Course
4
15 mins
25 mins
40 mins
Main Course
4
15 mins
25 mins
40 mins
Ingredients
Nachos
500 grams of chicken mince
1 tablespoon of olive oil
1 onion, diced
3 cloves of garlic, minced
1 teaspoon of smoked paprika
1 can of sweetcorn
1 can of black beans
1 sachet of taco seasoning
200 grams of cheese, cheddar or edam, grated
1 bag of tortilla chips, your choice
Salsa - add to a bowl and mix
4 tomatoes, chopped into small chunks
½ red onion, finely chopped
½ cup of ground coriander, chopped
½ lime, squeezed
1 pinch of salt
1 pinch of black pepper
Guacamole - add to a bowl and mix
2 avocados, mashed
1 teaspoon of sriracha hot sauce
1 lime, squeezed
1 pinch of salt
To serve
limes, sliced
sour cream
chilli flakes
3 limes
Instructions
- Pre-heat the oven to 180°C.
- In a large pan, heat the oil, and add the onion and garlic. Cook for a few minutes until browning, then add the mince. When nearly cooked, add the sweetcorn, black beans, paprika, seasonings and cook on low-medium until cooked through and well combined.
- On a large tray, line with baking paper, and cover with tortilla chips. Gradually add your nacho mix on top of the chips and sprinkle cheese on top.
- Place the dish in the oven for 10—15 mins until the cheese is melted and starting to bubble.
- While cooking, make both your salsa, guacamole and chop your limes.
- Top the nachos with dollops of guac, sour cream and sprinkle with fresh chillies and coriander.
- Serve the nachos with salsa and fresh limes.
Notes
Contains Meat. Contains Dairy. Contains Gluten. Egg Free. Nut Free. Recipe credit: Waitoa Free Range