OLD EL PASO NACHOS RECIPES

Steps:

• Heat the oven to 180°C (160°C for fan assisted ovens), gas mark 4.
• Spread half the tortilla chips in a medium baking dish. Squeeze half of the salsa over the chips and sprinkle with half of the cheese. Repeat with remaining chips, salsa and cheese.
• Bake in the oven for 10 minutes until the cheese is bubbling, or microwave for about two minutes. Top with avocado, soured cream and chile peppers.

Steps:

• Preheat oven to 180◦C conventional (160◦C fan forced). Heat a little oil in a large frying pan over medium heat, add onion and cook until soft. Add chicken mince, stirring with a wooden spoon to break up any lumps, cook for 5 minutes. Stir in zucchini and ¾ of the Enchilada Sauce, reserving remaining sauce for topping. Reduce heat and simmer for a further 2 minutes.
• For warm and soft Tortillas follow on pack instructions.
• Place 2 large spoons of mince mixture into centre of each Tortilla, top with a sprinkle of cheese and fold over to create a tube. Place folded side up in a lightly greased oven proof dish. Repeat with remaining filling, cheese and tortillas. Top with sour cream & drizzle reserved Enchilada Sauce over. Bake for 15-20 minutes until golden and bubbling. Enjoy with a fresh side salad.