INGREDIENTS

- 1 chicken breast
- 1 tin four-mix beans
- 2 tbsp tomato pasta
- 1 sachet home brand taco spice
- jalapeño
- 1 large tomato
- packet of corn chips
- 1 tsp minced garlic
- cheese of choice

METHOD

In a pan fry cook the sliced chicken breast on high heat with 1/3 packet of spice. Drain the beans and in a small saucepan combine with tomato paste and remaining spice packet and minced garlic. Allow to simmer 5 minutes. Assemble corn chips in a oven proof dish and assemble chicken, bean mix, jalapeños, cheese and tomato. Allow to cook in the oven for 10 minutes. Serve with sour cream or nandos aioli.