Cheesy Tex-Mex Chicken Nachos

• Divide tortilla wedges between two lined oven trays (don't worry if they overlap). Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then bake until lightly golden and crispy, 8-10 minutes.

Little cooks: Kids can help lay the tortilla wedges on the lined oven trays.

If you've swapped beef & pork mince for chicken breast, cut chicken breast into 2cm chunks. In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate and continue cooking carrot and onion. Return chicken to the pan with the garlic, Tex-Mex spice blend, and tomato paste.

--------------------CCM TEXT--------------- • While tortillas are baking, cut chicken breast into 2cm chunks. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return frying pan to high heat with a drizzle of olive oil. Cook carrot and onion until just browned, 4-5 minutes. • Reduce heat to medium-high, then add cooked chicken, garlic, Tex-Mex spice blend and tomato paste and cook until fragrant, 1 minute. • Add beef-style stock powder, the water and the butter and cook until slightly reduced, 1-2 minutes. Season to taste.