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Hand lifting a nacho with melted cheese pull over sticky chicken mince nachos with sour cream, jalapeños, and red onion on a white timber background

Sticky Chicken Mince Nachos

Loaded nachos topped with sticky, saucy chicken mince and melted cheese. Quick, easy, and perfect for sharing
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Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Course: Dinner, Sharing
Cuisine: Fusion
Keyword: chicken mince dinner, chicken mince nachos, easy nachos recipe, sticky chicken nachos
Servings: 4
Author: Kate Brodhurst

Ingredients

  • 1 tablespoon olive oil
  • 500g chicken mince
  • 2 teaspoons crushed garlic
  • 1 teaspoon paprika (or smoked paprika for extra smokey flavour)
  • 1 teaspoon ground cumin

sauce

  • ¼ cup tomato sauce
  • 2 tablespoons smokey barbecue sauce
  • 1 ½ tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon white vinegar or lime juice
  • ¼ cup water

to assemble

  • 200g corn chips
  • 1 ½ cups grated cheese

to serve

  • 1 small red onion, thinly sliced
  • 1 jalapeno, sliced
  • Sour cream
  • Fresh coriander
  • Lime wedges

Instructions

  • Cook the Chicken:
    Heat oil in a large pan over medium high heat. Add the chicken mince and allow it to caramelise for a few minutes before breaking it up with spoon. Continue cooking for 4 to 5 minutes until cooked through and lightly browned. Add garlic, paprika, and cumin. Stir and cook for 30 seconds until fragrant.
  • Make it Sticky:
    Add the tomato sauce, barbecue sauce, soy sauce, brown sugar, vinegar or lime, and water. Stir well. Let it simmer for 3 to 5 minutes, stirring often, until the sauce thickens and coats the mince. It should look glossy, not watery.
  • Layer and Bake:
    Preheat oven to 200°C (180℃ fan forced). Spread half the corn chips over a large lined baking tray. Spoon over half the chicken mince, then sprinkle over half the cheese. Repeat with the remaining chips, chicken, and cheese. Bake for 8 to 10 minutes until the cheese is fully melted. Remove from the oven and top with red onion, jalapeño, sour cream, coriander, and lime. Serve straight away.

Notes

  1. Measurements: We use Australian standard measurements. 1 teaspoon equals 5ml, 1 tablespoon equals 20ml and 1 cup equals 250ml.
  2. Sticky texture: Cook the sauce until thick and glossy so it coats the mince
  3. Layering: Two layers ensure every chip gets topping
  4. Flavour balance: Taste the mince before baking and adjust salt or sweetness
  5. Cheese choice: Combine mozzarella for melt and tasty cheese for flavour
  6. Make ahead: Prepare the mince in advance and assemble fresh before baking.
  7. Extra Serving Suggestions: My Easy 5 Ingredient Guacamole or store-bought guacamole, my fresh Classic Mexican Pico De Gallo Salsa or you could use a store-bought Mexican style jarred salsa.