CHICKEN AND CORN NACHOS

A new take on a pub-food classic.

PREP TIME: 15 MINS COOK TIME: 30 MINS SERVES 4 (AS A MAIN)

1 tsp extra virgin olive oil

1 brown onion, finely chopped

500g lean chicken breast mince 2 Tbsp Old El Paso Salt-Reduced

Taco Spice Mix

375ml (1½ cups) Val Verde Passata 250ml (1 cup) water

400g can no-added-salt red kidney

beans, rinsed and drained

160g (1 cup) fresh corn kernels 1 carrot, coarsely grated

1 zucchini, coarsely grated

40g Macro Organic Original

Corn Chips

60g (½ cup) reduced-fat

grated cheese

2 Tbsp Weight Watchers Extra Light

Sour Cream, whisked until smooth Coriander leaves, to serve

1 Heat oil in a large non-stick frying pan over medium heat.

Add onion and cook, stirring occasionally, for 4-5 minutes or until onion softens. Increase heat to high. Add mince and spice mix. Cook, stirring, for 2 minutes or until the mince just changes colour.

2 Add passata, water, beans, corn, carrot and zucchini to pan. Cover and bring to simmer over medium heat. Cook, covered, for 5 minutes. Remove lid and cook for a further 5 minutes or until mix thickens. 3 Preheat oven to 180°C (fan-forced). Spoon mince mix into ovenproof dish. Push chips into mix.

Sprinkle over the cheese. Bake for 8-10 minutes or until cheese melts. 4 To serve, top the nachos with sour cream and coriander leaves.

COOK’S TIP

Replace chicken with lean pork mince or extra lean beef mince.