Veggie Loaded Nachos {10 Minute Meal}
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 400 g Nachos (I used 2 x 200g bags from Aldi)
- 340 g Can sweetcorn (Drained)
- 395 g Taco beans (See notes)
- 100 g Grated cheese
- 1/2 Iceberg lettuce (Shredded)
- 150 g Guacamole
- 200 g Salsa (See notes)
- 2 Limes (To serve)
Method
- Heat the grill (US: broiler) to HIGH.
- Pile a layer of nachos on a grill-proof roasting tin or on a baking sheet. Follow with sweetcorn and the taco beans.
- Add some cheese and another layer of nachos.
- Pop under the grill (broiler) for 5 minutes. (Keep an eye on it. It will go from uncooked to burned in a couple of seconds!)
- Top with lettuce, guacamole, salsa and serve with lime wedges.