Chicken Nacho Bake
Prep Time
20 Minutes
Cook Time
20 Minutes
Makes
4
Ingredients
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500g Mission Tortilla Chips
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1 tbsp
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1 red pepper, de-seeded & diced
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35g pack fajita seasoning
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400g can chopped tomatoes
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400g can kidney beans, drained and rinsed
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198g can sweetcorn drained
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250ml passata
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150g cheddar, grated
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2 tbsp chopped coriander
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1 red chilli, deseeded and thinly sliced
Instructions
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Step 1
Preheat the oven to 200oC, gas mark 6.
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Step 2
Heat 1 tbsp oil in a large frying pan and fry the chicken for 5 minutes, until golden, add the pepper and fry for a further 3 minutes until golden. Stir in the fajita seasoning and cook for 1 minute.
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Step 3
Stir in the chopped tomatoes, black beans, sweetcorn and passata, bring to the boil and simmer for 3 minutes, stir in the coriander.
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Step 4
When cooled, using your hands, lightly crush the tortilla chips into medium to small pieces in a bowl creating a tortilla crumb.
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Step 5
Transfer half the chicken mixture into a large 2 litre serving dish. Then sprinkle with half the crushed tortilla chips and half the cheese.
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Step 6
Repeat the layers and scatter with red chilli. Bake for 15-20 minutes until golden.