170 g packet corn chips
1 carrot, coarsely grated
½ x 250 g punnet cherry tomatoes, halved
1 green spring onion, thinly sliced, plus extra to serve
375 g jar mild salsa
3 tsp reduced-salt taco seasoning mix
1 ½ cups grated cheddar cheese
sour cream, to serve
chopped avocado, to serve
- Spread corn chips evenly over a large, shallow ovenproof dish.
- Place carrot, tomatoes, onion, salsa and spice mix in a medium bowl. Stir to combine. Spoon over corn chips. Sprinkle with cheese.
- Cook in a moderate oven (180C) for about 12 to 15 minutes, or until golden and cheese is melted. Remove.
- Serve warm nachos topped with sour cream and avocado. Garnish with extra onions.