Cheesy Chicken Nachos With Salsa And Beans








  • 12 Ingham’s Cheesy 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


  1. Preheat oven to 200°C. Arrange Ingham’s Cheesy Chicken Nuggets on a lined oven tray and bake for 18 minutes, turning once.
  2. 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.
  3. 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.

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