Ingredients:

• 1/2 medium red onion (finely chopped)

• 1 small red capsicum (finely chopped)

• 2 medium tomatoes (finely chopped)

• 1/4 cup canned corn (drained)

• 1/2 cup canned red kidney beans (drained and well mashed)

• 1 cup grated cheese

• ½ avocado (chopped)

• 175 g packet plain corn chips

• Sour cream to serve

• Ssalt and pepper

Method:

1. To make the salsa, finely chop the onion, capsicum and tomatoes

2. Place in a bowl with the mashed kidney beans and corn. Season with salt and pepper, then mix well to combine all ingredients.

3. Place the corn chips into the base of an ovenproof tray and top with the fresh salsa. Sprinkle the cheese over the top.

4. Place under the grill for 5 minutes or until the cheese has melted.

5. Carefully remove the nachos from the grill, then top with the avocado +/- sour cream before serving.