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Ingredients

  • 300g jar mild or hot salsa, whichever you prefer
  • 210g can red kidney beans
  • 200g cooked chicken (leftover from a roast is ideal), chopped
  • 0.5 small pack coriander, chopped
  • about 75g nacho cheese tortilla chips
  • 75g cheddar, grated
  • salad, to serve
  • avocado, to serve
  • 1 lime, to serve

Method

  • STEP 1

    Heat oven to 190C/170C fan/gas 5. Tip the jar of salsa and the beans with their juice into a pan. Stir in the chicken and coriander, then heat until bubbling.

  • STEP 2

    Tip the mixture into a shallow ovenproof dish. Top with the tortillas and cheese, then bake for 8 mins. Serve with a salad, preferably including some avocado, and a good squeeze of lime.

Recipe from Good Food magazine, April 2015

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A star rating of 4.7 out of 5.14 ratings
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