Nachos with chilli con carne and cheddar

Ingredients

• 200 gchilli con carne
• 1 bagnachos
• 100 ggrated Cheddar
• somesour cream
• 1avocado
• 1 smallred onion
• to tastesalt and pepper
• a splashTabasco
• 30 ml (2 tbsp)lime juice

Instructions

1. 1

   Warm the chilli

   Heat the chilli con carne.

2. 2

   Heat the oven

   Preheat the oven to 180 °C.

3. 3

   Arrange the nachos

   Spread the tortilla chips in an ovenproof dish.

4. 4

   Add the chilli

   Spoon the chilli con carne over the nachos.

5. 5

   Add cheese

   Cover with the grated Cheddar and bake for 5–10 minutes.

6. 6

   Serve with dips

   Serve with sour cream and guacamole for dipping.

7. 7

   Heat the chilli

   Heat the chilli con carne.

8. 8

   Prepare a plate

   Put the tortilla chips on a plate and spread the chilli and cheese over them.

9. 9

   Top and enjoy

   Add sour cream and guacamole on top, then enjoy.

10. 10

    Put on a film

    Put a film on.

11. 11

    Prepare the avocado

    Peel the avocado and remove the stone.

12. 12

    Chop the onion

    Finely chop the red onion.

13. 13

    Mash the guacamole

    Mash the avocado with the onion, Tabasco, salt, pepper and lime juice using a fork.

14. 14

    Season and serve

    Taste and adjust the seasoning, then serve the guacamole with the nachos.

What are loaded nachos?

Nachos are a Mexican-inspired dish of tortilla chips served with toppings, often shared as a snack or casual meal. This version combines chilli con carne and melted Cheddar with sour cream and a simple avocado dip.

The contrast is what makes the plate appealing: crisp chips meet warm, savoury chilli and cheese, while the cool dips soften the richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 670 calories, 0g protein, 0g carbs, 0g fat.

The nachos provide most of the carbohydrate, while the Cheddar, sour cream and avocado contribute much of the fat; the chilli con carne is the main likely source of protein. For a more balanced plate, serve a modest portion alongside a fresh salad or crunchy vegetables.

The chilli and cheese

Chilli con carne: warm it before adding it to the chips, as the recipe directs. This gives it a head start while the cheese melts in the oven.

Cheddar: scatter the grated cheese over the chilli so it can melt across the topping during the short bake.

A quick avocado dip

Avocado: mash it with a fork for a rustic dip rather than aiming for a completely smooth texture.

Lime and Tabasco: lime juice adds a sharp note, while Tabasco brings heat. Start with the stated splash and taste before serving.

Getting the texture right

Spread the chips in an ovenproof dish before layering on the chilli and cheese. A fairly even layer makes it easier to share the toppings.

Keep an eye on the bake within the stated 5–10 minutes. Take the dish out when the cheese has melted; the chips are best served straight away.

Timing and serving

The oven time is short, so have the sour cream and guacamole ready to serve alongside the hot nachos. The recipe also gives a plate-up method with chilli, cheese and dips on top.

Serve as a shared film-night snack, or put out extra lime juice and sour cream for people to add at the table.

A note on the method

The supplied method includes both an oven-baked dish and a separate plate-up instruction, as well as repeated chilli-heating steps. Follow the baked version for melted cheese, or use the plate-up steps if you are not baking the nachos.

The guacamole instructions come later in the method: mash the avocado with the onion, Tabasco, seasoning and lime juice, then serve it with the nachos.

Recipe notes & tips

• Warm the chilli before layering it over the chips.
• Spread the nachos out so the chilli and cheese can be distributed across them.
• Mash the avocado with a fork for a quick, slightly textured dip.
• Taste the avocado mixture before serving and adjust the seasoning.
• Serve the nachos promptly after baking to enjoy the melted cheese and crisp chips.

Variations

• Extra heat: add more Tabasco to the avocado dip a little at a time.
• Milder dip: leave out the Tabasco and season the avocado with lime, salt and pepper.
• More lime: offer extra lime juice at the table for a sharper finish.
• Cheese choice: use another grated melting cheese in place of Cheddar.
• Fresh topping: serve with chopped tomato for a fresh contrast.

Common mistakes to avoid

• Cold chilli: warm it before adding it to the nachos so the topping heats through during the short bake.
• Overbaking: check the dish within 5–10 minutes and take it out once the cheese has melted.
• Uneven toppings: spread the chips in the dish before adding the chilli and cheese.
• Over-mashing: use a fork and stop when the avocado is combined but still has some texture.
• Unbalanced dip: taste after adding the lime and Tabasco, then adjust the seasoning before serving.

How to store

The nachos are best eaten straight after baking, as the chips soften under the toppings. Refrigerate leftover chilli and guacamole separately in covered containers and use within 2 days; reheat the chilli until piping hot and assemble fresh nachos.

Frequently asked questions