Name: Chicken Mince Nachos
Ingredients: 500 g Inglewood Organic Chicken Mince; 1 brown onion (finely diced); 3 cloves garlic; 1 tbsp ground cumin; 1 tbsp ground paprika; 2 tsp ground coriander; 400 g can crushed tomato; 125 ml water; 1 tbsp chipotle in adobo sauce; 400 g black beans (drained); 120 g cheese flavoured corn chips; 1 cup grated cheese; ½ red capsicum (finely diced); 4 mini cucumbers (slices); 1 spring onion (finely sliced); 1 red chilli (sliced); Sour cream; Fresh coriander

Chicken Mince Nachos

Print Recipe

Servings 4

Ingredients

500 g Inglewood Organic Chicken Mince
1 brown onion finely diced
3 cloves garlic
1 tbsp ground cumin
1 tbsp ground paprika
2 tsp ground coriander
400 g can crushed tomato
125 ml water
1 tbsp chipotle in adobo sauce
400 g black beans drained
120 g cheese flavoured corn chips
1 cup grated cheese
½ red capsicum finely diced
4 mini cucumbers slices
1 spring onion finely sliced
1 red chilli sliced
Sour cream
Fresh coriander

Instructions

Preheat oven to 180C. Line a large baking tray with baking paper.
In a fry pan over medium heat add chicken mince and fry until golden. Add the onion, garlic and sauté until soft. Add the spices and fry until fragrant.
Add the crushed tomato, water, chipotle and black beans and simmer for 10 minutes until it thicken slightly.
Line the baking tray with corn chips, layer with the mince mixture and grated cheese, place into the oven and bake for 10 minutes or until cheese is bubbly.
Remove and top with the capsicum, cucumber, spring onion, chilli and spoonful’s of sour cream and fresh sprigs of coriander.
Serve immediately.