Nachos are always a great rugby-night meal, especially for the kids. They are also a really great way to hide some veges in amongst all the other naughty ingredients. You can add any other seasonal veg you want, or replace the chicken with mince.
Preparation Time: 10 minutes • Cooking Time: 5 minutes • Serves 6
4 boneless, skinless chicken breasts (or tenderloins)
1 onion, diced
420g can chilli beans
500g tomato-based pasta sauce
2 tablespoons sweet chilli sauce
½ eggplant, finely diced
5 button mushrooms, diced
1 zucchini, finely diced
Salt and pepper
Grated cheese (mozzarella is awesome)
½ cup Guacamole (see page 183)
½ cup sour cream
½ cup Salsa (see page 183)
Cut chicken into pieces and place in a frying pan with the onion and some olive oil. Cook until onion has browned and the chicken is nearly cooked. Add beans, pasta sauce and sweet chilli sauce. Simmer on medium heat until the chicken is completely cooked.
Mix eggplant, mushrooms and zucchini through chicken mixture and cook for another couple of minutes. Add salt and pepper to taste.
Layer corn chips on six plates. Scoop nacho mixture over corn chips, dividing it evenly between each plate. Sprinkle over grated cheese. Place each plate under the grill until cheese is melted and chips are slightly brown. (They can burn super-fast so watch them closely!)
Allow the plates to cool a little, then add a heaped tablespoon each of Guacamole, sour cream and Salsa to each plate (or serve these on the side in bowls, so people can help themselves).