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Chicken nachos


  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 600g chicken mince
  • 1 1/2 tablespoons taco seasoning mix
  • 420g pkt Old El Paso nachos kit
  • 1/2 cup fresh chopped coriander
  • 1 avocado, halved, stone removed, peeled, chopped
  • 1/2 cup (130g) sour cream
  • 100g Old El Paso corn chips
  • 1 cup (125g) grated cheddar
  • 1/2 cup (130g) Old El Paso thick and chunky salsa
  • 3 shallots, finely sliced
  • Extra coriander, to serve


  • Step 1 - Heat the oil in a large non-stick frying pan over a medium high heat. Add the onion and cook for 3-4 minutes or until golden. Add the garlic and chicken mince, and cook, breaking up the mince, for 2-3 minutes.
  • Step 2 - Add the taco seasoning, nachos topping (from the kit) and 1/4 cup (60ml) water. Simmer for 3-4 minutes or until thickens slightly. Stir in the coriander.
  • Step 3 - Meanwhile, in a small bowl, use a fork to mash the avocado and guacamole seasoning mix (from the kit) together. Stir in the sour cream.
  • Step 4 - Preheat grill to high. Divide the corn chips among four heatproof dishes. Top with the chicken mixture and cheddar. Grill for 4-5 minutes or until the cheese melts. Top with the salsa, guacamole, shallots and extra coriander to serve.

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