Chicken Nugget Nachos With Salsa And Beans

5 MINUTES

PREPARATION TIME

25 MINUTES

COOKING TIME

4 PEOPLE

SERVING SUGGESTION

INGREDIENTS

12 Ingham’s Chicken Nuggets
1 white onion, diced
2 sticks celery, finely diced
4 cloves garlic, minced
2 tsp dried oregano
2 tsp smoked paprika
1 tsp ground cumin
1 Tbsp extra virgin olive oil
2 Tbsp tomato paste
400g can diced tomatoes
sea salt flakes and freshly-milled black pepper
400g black beans, drained
400g natural corn chips
2 cups cheddar cheese, grated
guacamole, sour cream and chopped coriander, to serve

METHOD

Preheat oven to 200°C. Arrange Ingham’s Chicken Nuggets on a lined oven tray and bake for 18 minutes, turning once.
Sauté the onion, celery, garlic, dried oregano, paprika and cumin in the olive oil in a large frying pan over a moderate heat for 5 minutes, until softened. Add the tomato paste and cook for 2 more minutes. Pour in the tomatoes then simmer for 10 minutes, until thickened. Season with salt and pepper. Fold in the black beans.
Chop the Cheesy Nuggets. Scatter half the corn chips in individual baking dishes, then top with half the tomato mixture, nuggets and cheese. Repeat with the remaining ingredients then bake for 5 minutes, until the cheese is melted and the chips and crisp. Serve with guacamole, sour cream and coriander.

Stuck for dinner ideas?

Jump on your mobile and shake your phone to find out
'What's for Dinner!'