Name: The easiest one pan chicken nachos for solo dining
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: 2 cups plain corn chips; 1 cup shredded barbecued chicken meat; 1/2 x 420g can Old El Paso Mexe Beans; 1/3 cup taco sauce (medium heat); 1/2 cup grated tasty cheese; Pinch of Chipotle seasoning; Guacamole dip, to serve; 1 tomato, finely chopped; 1 green onion, thinly sliced; Sour cream; Sweet chilli sauce; Lime wedges, to serve

Cooking for one doesn’t have to mean boring leftovers or complicated recipes with too many dishes to wash. These one-pan chicken nachos are the perfect solution – they’re bold, cheesy, and satisfying.

Made in a single pan and perfectly portioned for one, this recipe gives you all the classic nacho flavours and your favourite toppings without mountains of leftovers tempting you for days.

Ingredients

2 cups plain corn chips

1 cup shredded barbecued chicken meat

1/2 x 420g can Old El Paso Mexe Beans

1/3 cup taco sauce (medium heat)

1/2 cup grated tasty cheese

Pinch of Chipotle seasoning

Guacamole dip, to serve

1 tomato, finely chopped

1 green onion, thinly sliced

Sour cream

Sweet chilli sauce

Lime wedges, to serve

Method

Step 1

Layer half the chips and half the chicken in a small frying pan. Top with half the beans, half the taco sauce, half the cheese and seasoning.

Step 2

Repeat layering with the remaining chips, chicken, beans, sauce, cheese and seasoning. Cover with a lid, or tightly cover with greased foil.

Step 3

Cook on low heat for 5–10minutes, or until the cheese is melted and the mixture is hot.

Step 4

Dollop guacamole over nachos. Top with tomato and green onion. Serve with sour cream, sweet chilli sauce and lime wedges.

*(Credit: (Photography Tim Roberts; styling Lucy Busuttil; food preparation Mel Burge))*

How do I keep the nachos from getting soggy?

To prevent soggy nachos, use sturdy, thick tortilla chips and avoid overloading them with too many wet toppings before baking. Add ingredients like salsa, sour cream, or guacamole after the nachos come out of the oven. Baking just until the cheese is melted (not overly bubbling) also helps maintain crispness.

Can I customise this recipe?

Yes, this recipe can be cutomised to your taste. You can swap the chicken for ground beef, pulled pork, or black beans. Add jalapeños for heat, corn for sweetness, or switch up the cheese. Since it’s portioned for one, it’s easy to adjust flavours exactly how you like them without worrying about anyone else’s preferences!

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.