Over a medium heat, heat oil in a large non-stick frying pan. Add the onion and cook it until it turns golden about 3-4 minutes. Add in the garlic, chicken mince and cook these, break up the chicken mince and cook for about 2-3 minutes.

Add the taco seasoning, the nacho toppings from the kit and 60 ml water. Simmer this for about 3-4 minutes, until this thickens and then add the coriander.

In another bowl, mash the avocado with a fork and then add the guacamole seasoning mix together. Then stir in the sour cream.

Preheat your grill to high. Split the corn chips between 4 heatproof dishes, place the chicken mixture and cheddar on top. Grill this for about 4-5 minutes or until the cheese melts. Add the salsa, guacamole, and shallots.