1 ½ x 175g packets tortilla chips
2 ½ cups shredded barbecued chicken meat (375g)
420g can Mexican-style beans (See Tip)
200g jar medium taco sauce
2 cups grated tasty cheese
2 teaspoons chipotle seasoning
250g punnet cherry tomatoes, quartered
4 green spring onions, thinly sliced
Guacamole dip and sour cream, to serve
Layer half the chips and half the chicken over base of a lightly oiled, large, heavy-based frying pan (26cm base x 30cm top x 6cm deep).
Top with half the beans and taco sauce. Sprinkle with half the cheese and seasoning.
Repeat layering with remaining chips, chicken, beans, sauce, cheese and seasoning. Cover with lid, or tightly cover with greased foil.
Cook over a low heat for 20 to 25 minutes, or until cheese is melted and mixture is hot.
Meanwhile, combine tomatoes and onions in a bowl.
Dollop guacamole over nachos. Top with tomato mixture. Serve with sour cream (optional).