Add cheese to the mixing bowl. Grate 5 seconds / speed 7. Set aside. Clean and dry mixing bowl. Add canned tomatoes and mexcellent paste to the mixing bowl.
Place simmering basket on mixing bowl lid (instead of measuring cup). Cook 1 minute / varoma / speed 2.
Add chicken and chipotle lime salt or man grind to the mixing bowl. Place simmering basket on mixing bowl lid (instead of measuring cup). Cook 10 minutes / 100◦C / reverse blades / speed 1.
Place measuring cup on mixing bowl. Shred the chicken 4 seconds / reverse blades / speed 4.
Drain beans through simmering basket and add them to the mixing bowl. Place simmering basket on mixing bowl lid. Cook 5 minutes / 100◦C / reverse blades / speed spoon.
Add corn to the mixing bowl. Place simmering basket on mixing bowl lid. Cook 2 minutes / 100◦C / reverse blades / speed spoon.
Preheat your oven to 200◦C.
Place a layer of corn chips on a baking sheet or baking dish and spoon over the chicken mixture
Top with grated cheese and bake for 10 minutes or until cheese is melted
Top with diced avocado, sour cream and any other nacho toppings you enjoy
