Easy to scale up if you’re serving a crowd, this relaxed supper is a sure-fire winner!
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Ingredients
- 200 g bag salted tortilla chips
- 400 g can black beans, drained and rinsed
- 175 g cooked sweet chilli or spicy Cajun chicken, shredded
- 200 g tub fresh tomato salsa
- 150 ml soured cream
- 100 g grated mature Cheddar
- 2 tbsp pickled sliced jalapeños
- 1 avocado, stoned and diced
- Fresh coriander leaves, to serve
Instructions
1 Preheat the oven to 190 ̊C/Gas 5. Layer the tortilla chips, black beans, chicken, salsa, soured cream and most of the Cheddar into a large roasting tin.
2 Cover the tin with foil and bake for 20 min until warmed through.
3 Sprinkle over the remaining Cheddar and jalapeños and return to the oven for a further 15 min, until the cheese has melted and the tips of the nachos are crispy.
4 Scatter over the diced avocado and coriander leaves, and serve warm.
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Feature Image: Woman&Home
