Allergy free chicken nachos recipe

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, minced
• 2 tsps ground coriander seeds
• 1 tsp ground cumin seeds
• 2 tsps smoked paprika
• ½ tsp chilli powder (optional)
• 500g chicken mince
• 400g diced tomatoes
• 420g refried beans
• 1 red capsicum, finely chopped (optional)
• ½ cup chicken stock made from a Massel vegetarian chicken ultracube
• 200g corn chips

Suggested toppings

• Grated lactose free cheese (optional)
• 1-2 avocados
• ½-1 tbsp fresh lemon juice
• Salt and pepper, to taste
• ½ cup tomato salsa

Method

• Preheat the oven to 200°C.
• Heat the oil in a frying pan over a medium heat.
• Add the onion and garlic and cook, stirring, until the onion is soft.
• Add the coriander, cumin, paprika and chilli and cook, stirring, until aromatic.
• Increase the heat to high and add the mince.
• Cook, stirring, to break up the mince, until the mince is cooked through.
• Add the tomatoes, refried beans, capsicum and stock.
• Simmer, uncovered, for 10-15 minutes or until the mixture thickens.
• Arrange corn chips and nachos mince on ovenproof plates.
• Sprinkle over some cheese, as much as desired, and bake until the cheese melts.
• If not including cheese, bake for up to 10 minutes so the chips are hot and crisp.
• Meanwhile, use a fork to mash the avocados and lemon juice together.
• Season to taste with salt and pepper.
• Top the nachos with avocado and tomato salsa.