300 g jar mild or hot salsa, whichever you prefer
210 g can red kidney beans
200 g cooked chicken (leftover from a roast is ideal), chopped
½ small pack coriander, chopped
about 75 g nacho cheese tortilla chips
75 g cheddar, grated
salad, avocado and 1 lime, to serve
- Heat oven to 190C/170C fan/gas 5. Tip the jar of salsa and the beans with their juice into a pan. Stir in the chicken and coriander, then heat until bubbling.
- Tip the mixture into a shallow ovenproof dish. Top with the tortillas and cheese, then bake for 8 mins. Serve with a salad, preferably including some avocado, and a good squeeze of lime.