Prep Time: 5 minutes. Cook Time: 10 minutes.
Serves: 6-8
Spring, Summer

Recipe provided by Australian Pineapples (Pineapple Nachos).

Lean into this sweet and salty combo for your next nachos night – they will be the talk of the town! Add shredded BBQ chicken to the tomato and bean mixture to turn it into dinner with extra protein.

by

Ingredients

Method

  1. Preheat the oven to 180°C
  2. In a small saucepan, simmer tinned tomatoes, beans, taco seasoning, ¼ cup water and garlic over medium heat for 5-10 minutes.
  3. Place half the corn chips on an ovenproof plate or tray, add half the tomato mixture, half the cheese, and repeat adding the remaining chips, tomato mixture and top with cheese.
  4. Place in the oven and cook for 5 minutes, until the cheese is melted.
  5. Remove nachos from the oven. Top with avocado, pineapple, tomato and red onion.
  6. Garnish with coriander leaves and jalapeños.

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