700g packet frozen crumbed chicken nuggets
230g packet white corn tortilla strips
375g jar medium Mexican salsa
2 cups grated Tasty cheese
2 vine-ripened tomatoes, chopped
½ small red onion, finely chopped
1/3 cup chopped fresh coriander
1 tablespoon lime juice
1 large ripe avocado, chopped
2 teaspoons lime juice
To heat nuggets, place in a single layer on a lightly oiled, large oven tray.
Cook in a hot oven (200C), turning halfway, for about 16 to 18 minutes, or until hot Transfer nuggets to a bowl. Clean oven tray.
Line same large oven tray with a sheet of baking paper. Arrange tortilla strips over tray. Top with nuggets. Spoon over salsa. Sprinkle with cheese.
Return tray to hot oven. Cook for about 12 to 15 minutes, or until cheese is melted.
Meanwhile, make mashed avocado. Place avocado and juice in a bowl. Season with salt and pepper. Mash until combined.
Combine tomatoes with onion, coriander and juice in a bowl.
To serve, top nachos with tomato mixture and mashed avocado.