4
20 minutes
Baked Bean Nachos
- 200g packet corn chips
- 2 x 425g cans SPC Baked Beans Rich Tomato
- 1 1/2 cups Tasty grated cheese
- 1 ripe avocado
- 1 tablespoons lemon or lime juice
- 125g cherry tomatoes, quartered
- 1/2 cup sour cream
- 1 tablespoon chopped chives (optional)
- Preheat oven to 180°C/160°C fan-forced. Arrange corn chips on a baking tray lined with baking paper. Spoon baked beans over corn chips
- Sprinkle with grated cheese. Bake for 10 minutes or until cheese melts
- While nachos are cooking, peel and dice the avocado. Toss with lemon or lime juice
- To serve, top nachos with avocado, tomatoes and sour cream. Sprinkle with chives (optional)
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