A incredibly quick and easy version of the traditional beef chilli mince, and served in cups for an appealing presentation.
15 ml SPAR olive oil
1 small onion, finely chopped
375 g chicken fillet strips, halved
225 g frozen shrimps of prawns
410 g can Mexican-style diced tomatoes
2 ml sugar
salt and freshly ground black pepper to taste
In a frying pan, fry the onion lightly in pre-heated oil. Add in the chicken and shrimps or prawns and toss over fairly high heat to almost cook through.
Stir in the tomatoes, sugar and seasonings and simmer to boil off some of the liquid.
Serve into portions and top with Nachos corn chips. Sprinkle the cheese over and briefly place under a hot grill to melt.
Serve immediately with a topping of avocado pear cubes and a dollop of sour cream or yoghurt.