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Cheese Nachos with Guacamole

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 25 min
  • 25 min
  • $$
Gatheredtable
adapted from What to Cook and How to Cook it by Jane Hornby

Ingredients

  • 1 clove garlic, sliced
  • 1/4 cup pickled jalapeno pepper
  • 1 red onion, chopped
  • 1 cup of fresh cilantro, chopped (about 3/4 of a bunch)
  • 1 tomato, chopped
  • 2 limes, juiced
  • 2 tablespoons extra virgin olive oil, divided
  • 1 (14 ounce) canned chopped tomatoes
  • salt and pepper, to taste
  • 11 ounce tortilla chips, lightly salted
  • 1 (14 ounce) canned black beans
  • 8 ounce cheddar cheese
  • 3 avocados
  • 1/4 cup sour cream (more to taste)

Directions

Prep: 1. Slice garlic and jalapeno. 2. Chop onion, cilantro and tomato. 3. Juice limes. Make salsa: 1. Bring a pan to low heat and add 1 tablespoon of oil. 2. Add garlic and let sizzle for 2 minutes. 3. Turn heat up and add canned tomatoes. Simmer for 15 minutes with lid off until thickened and reduced by a third. Season with salt and pepper to taste and let cool. Make: 1. Preheat oven to 400. 2. Split half tortilla chips into two ovenproof dishes. Spoon half salsa into each, followed by half beans, half jalapeƱos, and half cheese. (Layering the toppings and chips means every chip should have something tasty on it!) 3. Bake for 7 minutes or until cheese has melted. 4. Meanwhile, make guacamole: Cut each avocado in half and spoon flesh into a bowl. Mash avocado and add onion, cilantro and tomato. 5. Add remaining tablespoon olive oil and lime juice. Season with salt and pepper. 6. Top nachos with jalapeƱos, remaining cilantro leaves, guacamole, and sour cream.

Notes

Meat lover? Feel free to add shredded chicken, ground beef or whatever you desire! If you're in a hurry you can also use store-bought salsa.

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