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
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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).
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Top with half the beans and taco sauce. Sprinkle with half the cheese and seasoning.
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Repeat layering with remaining chips, chicken, beans, sauce, cheese and seasoning. Cover with lid, or tightly cover with greased foil.
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Cook over a low heat for 20 to 25 minutes, or until cheese is melted and mixture is hot.
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Meanwhile, combine tomatoes and onions in a bowl.
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Dollop guacamole over nachos. Top with tomato mixture. Serve with sour cream (optional).
