Pick 'N' Mix Nacho Bowls

Pick 'N' Mix Nacho Bowls

By Atika Lim  ,

January 10, 2017

0 0 5 0
  • Prep: 30 mins
  • Cook: 25 mins
  • Yields: 4-6


2 tbsps olive oil

2 onions, finely chopped

30 g sachet taco seasoning

2 tbsps tomato paste

500 g chicken mince

250 g button mushrooms, quartered

2 x 400 g cans crushed tomatoes

400 g can kidney beans, rinsed, drained

175 g packet corn chips

½ iceberg lettuce, shredded

Grated cheddar, sour cream, Tabasco

sauce, to serve


1 avocado

1 tbsp lemon juice


250 g cherry tomatoes, quartered

½ red onion, finely chopped

¼ cup coriander leaves, chopped, plus

extra to serve

1 tsp red wine vinegar


1In large deep frying pan, heat oil on medium. Saute onion 3 to 4 mins until tender. Stir in seasoning and paste, cook 1 min. Spoon half into a second pan.

2Increase heat of 1 pan to high. Add mince and brown 5 mins, breaking up lumps. Add mushrooms, to second pan, cook 4 to 5 mins.

3Stir a can of tomatoes into each pan. Simmer 10 mins until thickened slightly. Stir beans into mushroom mixture.


1In a bowl, mash avocado with juice and season.


1In a bowl, combine all ingredients.

2Serve chicken and veggie mixtures on a platter with guacamole, salsa, corn chips, lettuce, cheese, sour cream and fresh coriander sprigs.

0 Reviews

All fields and a star-rating are required to submit a review.