Name: Nachos
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2
Ingredients: 1 tablespoon vegetable or olive oil; 1 medium brown onion, finely chopped; 400 gram can red kidney beans, drained; 400 gram can diced tomatoes; 35 gram sachet mexican chilli seasoning mix; 175 gram packet corn chips; 1/3 cup grated tasty cheese; 200 gram bought avocado dip; 1 green onion, thinly sliced

Ingredients

1 tablespoon vegetable or olive oil

1 medium brown onion, finely chopped

400 gram can red kidney beans, drained

400 gram can diced tomatoes

35 gram sachet mexican chilli seasoning mix

175 gram packet corn chips

1/3 cup grated tasty cheese

200 gram bought avocado dip

1 green onion, thinly sliced

Method

1.Combine oil and onion in a microwave-safe bowl.

2.Microwave on high (100%) 1 minute; stir. Microwave on high (100%) a further 1 minute, or until onion is soft.

3.Add beans, tomato and chilli seasoning. Stir until well combined. Microwave on high (100%) 5 minutes, or until mixture is slightly thickened.

4.Arrange corn chips on microwave-safe serving plates.

5.Spoon bean mixture into centre of corn chips. Sprinkle with cheese. Microwave on high (100%) 1 minute, or until cheese melts. Stand 2 minutes.

6.Serve topped with avocado dip and green onion.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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