Wednesday, 14 March 2012

Nachos + Guacamole


We used to enjoy nachos all the time, pre-kids, but they are pretty spicy and served in a really hot casserole dish, so it's been a while since I made these. I had a bit of a rough day with the kids the other day, afternoon naps were missed and so the grumpy children were all given an early dinner, bath and sent to bed. So I made nachos, just for us.

The recipe was originally from a packet of corn chips, one of my uni house-mates discovered it, and it's been a favourite recipe of mine ever since.

30g butter
2 large onions
1/2 teaspoon chilli powder
1/2 teaspoon paprika
1/2 teaspoon cumin
400g can diced tomatoes
465g can kidney beans, drained and rinsed.
2 tablespoons tomato paste
1 teaspoon brown sugar
200g packet corn chips
1 1/2 cups grated cheese

Melt butter and sauté onions, garlic and spices for about 2-3 minutes. Add the tomato paste, canned tomatoes, sugar and beans and cook until thick. I substituted my kidney beans for a can of five-bean mix. It all works the same.

Layer a casserole dish with corn chips, cheese and sauce, finishing with sauce and then cheese on top. Bake in a 200oC oven for 15 minutes or until cheese has melted.

Serve with guacamole and sour cream.

tomato, seeds removed and diced
half an onion, diced finely
5 drops tabasco sauce
1 tablespoon lemon juice

Mash the avocado with a fork. Combine with the diced tomato, onion, tabasco sauce and lemon juice. Transfer to serving bowl.


  1. Delicious!!! ... and vegetarian too. YUMMO!

  2. Yum, I went off nachos when one time I (stupidly) ate a whole carton of sour cream. Still makes me shudder. But I'm going to try these with my girl, she likes a bit of spice! Saturday night in front of the teev!


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