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PAUSE Her Eats: Loaded Nachos

PAUSE Her Eats: Loaded Nachos

Recipes extracted from AO Life.

Super easy recipe, that can be mocked up and served in 30 minutes! A party favourite / must-have!


For the salsa:

  • 3 ripe tomatoes, seeded and finely chopped
  • ½ red onion, finely chopped
  • ½ red or green chilli, finely chopped
  • ½ tablespoon white vinegar
  • salt and freshly ground pepper
  • 1 tbsp finely chopped fresh coriander leaves

For the guacamole:

  • 1 large ripe avocado, chopped
  • ½ green chilli, deseeded and roughly chopped
  • 1-2 tbsp lime juice (or to taste)
  • 1 tbsp finely chopped fresh coriander leaves
  • few drops Tabasco
  • salt and freshly ground pepper

And for the rest:

  • 1 large bag lightly salted tortilla chips (200g)
  • 200-250g strong cheddar cheese, finely grated
  • handful sliced green jalapeños (from a jar)
  • 150g sour cream
  • 150g tinned black beans, rinsed and drained
  • 1 tbsp finely chopped fresh coriander leaves
  • sprinkling sweet paprika (optional)


To make the guacamole put all the ingredients in a blender or mini chopper and blend until smooth. Add salt and freshly ground pepper to your taste.

Mix all the ingredients for the salsa together in a bowl and season to taste.

Arrange half the chips on a large oven safe ceramic platter or on a baking tray lined with foil. Sprinkle half the cheese over the nachos and then sprinkle half the black beans over them.

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Add the remaining nachos and the rest of the cheese and black beans.

Put in the oven and keep an eye on the nachos. The cheese will soon start to melt. If it looks like you might want to add more cheese, then sprinkle some more over them now.

Cook for about five minutes until cheese has melted. Spread the salsa over the top then add dollops of sour cream and guacamole. Sprinkle with the sliced jalapeños, coriander and paprika if using. Serve immediately.

TIP: If you have any salsa or guacamole left over, serve in little bowls alongside the nachos for extra dipping!

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