Easy One-Pan Chicken Nachos Recipe

Easy One-Pan Chicken Nachos

The easiest way to cook everyone's favourite Mexican dish! - by Jane Ash

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TIP! We used Heinz Fiery Mexican Style Beanz. A cast iron camp oven (Dutch oven) is also ideal for cooking this dish. Or, to cook the nachos on a barbecue, layer ingredients in a large aluminum foil tray, cover with foil and cook on a barbecue flat plate.

Ingredients

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

Method

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).

Jane Ash

Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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