Nacho Bowl

Nacho Bowl


Serves 4

Heat oil in a frying pan over a medium heat. Add the diced capsicum and cook for 3 minutes until softened. Add the drained red kidney beans, half the taco seasoning (reserving the other half for the chicken), tomatoes and chilli flakes and simmer for five minutes until thickened. Season with salt and pepper. Set aside.

Sauté the chicken breasts in a little olive oil in a pan over medium heat. Sprinkle remaining taco seasoning on the top side of the chicken. Let cook for 5 minutes (it should be slightly golden), then use tongs to flip the chicken over. Once the chicken is flipped over, add chicken stock to the pan and cover with a lid to keep the chicken moist while cooking. Cook the chicken for another 7-10 minutes. Once cooked through, cut into strips.

Remove husks and silk from the corn and add butter to the cobs. Grill the cob of corn on the BBQ or in a frypan for a few minutes until a nice colour has formed and it is cooked to your liking. Remove from heat. Once cooled enough to handle, use a knife to remove the kernels from the cob and set aside.

Assemble your nacho bowls by dividing the shredded lettuce, diced chicken, cherry tomatoes, corn kernels, bean mixture and avocado between bowls. Top with sour cream and salsa and serve with corn chips on the side.