nachos-v2

Super Simple Nachos

  • Serves 5
  • Prep time: 5 mins | Cooking time: 25 mins

A family favourite that's as easy as open, mix, top and bake. These budget-friendly, vegetarian nachos are perfect for busy weeknights when you need dinner sorted fast. Add your favourite toppings and let everyone dig in.

Perfect for busy evenings, this recipe is easy to customise with your family's favourite toppings and is a great way to get dinner on the table without spending hours in the kitchen. Serve with sour cream and a fresh salad for a tasty meal that's big on flavour and light on effort.

Ingredients

  • 1 onion, finely chopped

  • 1 clove garlic, crushed

  • 2 cans chopped tomatoes (410g can)

  • 2 cans mild chilli beans (420 gram can)

  • 1 can whole corn kernels, drained

  • 1 large packet nacho chips

  • 1/2 cup grated cheese

Method

  1. Preheat oven to 200°C

  2. Heat a non-stick fry pan that has been sprayed with a little oil. When pan is hot, cook onion and garlic for about 5 minutes or until onion softens.

  3. Stir in beans, corn and canned tomatoes (including tomato juice).

  4. Bring mixture to the boil then reduce heat and simmer, uncovered, for 15 minutes or until mixture has thickened. Stir occasionally so mixture doesn't stick to bottom of pan.

  5. Place corn chips onto large oven-proof dish. Pour bean mixture over chips. Sprinkle with cheese.

  6. Bake uncovered for about 10 minutes or until cheese is golden and melted.

To serve:

Scoop nacho chips and beans onto plates for serving. Top with a dollop of sour cream.

Serve with a side of coleslaw or green salad.

Tips

Easy protein boost Add cooked mince, leftover roast chicken or a can of lentils if you want to make it even more filling.

Got leftovers?

The bean mixture keeps well in the fridge for up to 3 days and can be reheated for wraps, toasted sandwiches or burritos.

Add extra veges

If time permits, you can add some hidden vegetables, like finely diced onion, grated carrot, diced capsicum or courgette.