Name: Individual Mexican chicken nachos
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Ingredients: 500g chicken breast fillets, cut into 2cm pieces; 1 tblsp olive oil; 1 medium red capsicum, cut into 1cm pieces; 300g can Mexi Beans – Bean & Corn Salsa Mix; 390g jar Nachos Topping – Pinto Bean, Tomato & Onion; 170g packet original corn chips; 1¼ cups Mexican Grated 3 Cheese Blend

Individual Mexican chicken nachos

The perfect dinner in a mug.

Serves 4

Prep

20M

Cook

12M

Total

32M

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So delicious!

Ingredients

500g chicken breast fillets, cut into 2cm pieces

1 tblsp olive oil

1 medium red capsicum, cut into 1cm pieces

300g can Mexi Beans – Bean & Corn Salsa Mix

390g jar Nachos Topping – Pinto Bean, Tomato & Onion

170g packet original corn chips

1¼ cups Mexican Grated 3 Cheese Blend

Method

Toss the chicken in the oil in a bowl.

Heat a large, non-stick frying pan over a medium to high heat. Add chicken. Cook, stirring occasionally, for about 3 minutes, or until browned.

Add capsicum. Cook, stirring, for 2 minutes. Add beans and nachos topping. Cook, stirring occasionally, for about 2 minutes, or until hot and slightly thickened.

Divide mixture among four wide-rimmed, ovenproof mugs (1⅔-cup capacity). Place mugs on an oven tray. Stand corn chips up over filling to cover top. Sprinkle with cheese.

Cook in a hot oven (200°C) for 10 to 12 minutes, or until cheese is melted.

Serve with guacamole and sour cream, if desired.

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Ingredients

Method

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