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Nacho’s made with home-made corn chips, home made tomato salsa and a flavoursome Mexican-style meat sauce

1 recipe Home-made Corn Chips
1/2 recipe Mexican-style Meat Sauce
1 recipe Home-made tomato salsa
200 g cheddar cheese, grated
250 ml sour cream or creme fraiche

To garnish
2 spring onions, thinly sliced
avo (optional)

  1. Preheat the oven to 200 ° C and grease a large ovenproof dish with non-stick cooking spray.
  2. Pack the the corn chips in a single layer but slightly overlapping on the bottom and up the sides of the dish. Set it aside.
  3. Prepare the home-made corn chips, Chilli Con Carne and Tomato Salsa and set it aside.
  4. To assemble the Nacho’s, spoon the mince onto the chips.
  5. Spoon the tomato salsa on top of the mince.
  6. Spoon the sour cream on top of the tomato salsa.
  7. Top with the grated cheese and spring onions.
  8. Place the dish in the oven and bake for 10 minutes or until the cheese has melted.
  9. Garnish with avo and serve.


  • Substitute the home-made corn chips with shop-bought corn chips.
  • Substitute the corn chips with home-made Tortilla Chips.
    • Pre-heat oven to 180 ° C and grease 2 large baking trays with non-stick cooking spray
    • Cut 6 flour tortillas into triangles on a chopping board with a cook’s knife.
    • Place the triangles in a single layer on the prepared trays.
    • Bake for 5 minutes or until golden and crisp. Cool on trays for 5 minutes. Transfer to a cooling rack.
    • Repeat with remaining tortillas.
    • Serve with gaucamole or a dip of your choice.