prep: 15mins
cook: 30mins
serves: 4


  • 600 pkt frozen chips
  • 200mL Bulla Sour Cream
  • 1 avocado
  • 2 tsp taco spice mix
  • 1 Tbsp coriander leaves
  • 2 tsp lime juice
  • salt flakes & freshly ground black pepper
  • to make the salsa
  • 1/3 cup corn kernels
  • 1/2 red capsicum
  • 1 Tbsp coriander leaves
  • 1 tsp olive oil
  • 1 tsp lime juice
  • 1 cup chicken
  • 1/2 cup tasty cheese
  • coriander leaves, to serve

Mexican Loaded Fries


  1. Preheat oven to 220°C (200°C fan-forced). Spread chips onto an oven tray in a single layer and cook for 25 minutes or as directed on pack until crisp and golden.
  2. Meanwhile, remove 1 tablespoon of sour cream to a small bowl. Mix remaining sour cream with the taco seasoning and refrigerate until required.
  3. Smash the avocado with a fork until smooth. Stir in the tablespoon of sour cream with coriander, lime juice and seasoning. Mix well and refrigerate until required.
  4. For the salsa, combine all ingredients and mix well.
  5. Once chips are cooked and golden, transfer to an oven proof serving platter and top with the shredded chicken and tasty cheese. Return to oven for 5 minutes until cheese has just melted. Dollop on the taco seasoned sour cream, guacamole and salsa. Scatter with additional coriander leaves.

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