Nachos
By Groceree
Also known as Loaded Nachos
Corn tortilla chips layered twice with melted cheese and black beans so every chip gets some, baked until bubbling, then topped with pico de gallo, pickled jalapeños, mashed avocado with lime and soured cream.
Last updated
- Servings
- 4 servings
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
Ingredients
corn tortilla chips250 g
Cheddar200 g
black beans400 g
ground cumin½ tsp
pickled jalapeños3 tbsp
tomatoes3
red onions½
coriander1 handful
limes1
avocados2
soured cream150 g
salt½ tsp
Instructions
- 01
Heat the oven to 200°C.
- 02
Finely dice the , finely chop the and chop the , then mix them with the juice of half the and half the for a quick pico de gallo.
- 03
Drain the , then warm them with the and a splash of water, and lightly mash some.
- 04
Coarsely grate the . Spread half the on a large tray, scatter over half the and half the , then repeat with the rest.
- 05
Bake for 6 to 8 minutes until the cheese is melted and bubbling.
- 06
Meanwhile, halve and stone the , scoop out the flesh and mash it with the juice of the other half of the and the rest of the .
- 07
Top with the pico de gallo, the , the mashed and the , and serve straight away.
Notes
- Layer twice so the chips underneath get cheese too — the most common nachos failure.
- Add the cold toppings after baking so the chips stay crisp.
- Invented in 1943 in Piedras Negras by Ignacio "Nacho" Anaya, for guests who arrived after the kitchen closed.
Nutrition per serving
- Calories
- 780 kcal
- Protein
- 24 g
- Carbs
- 60 g
- Fat
- 50 g
Estimated from the ingredients.
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