Tempting tex-mex nachos

    15 min

    Make a batch of these moreish nachos, loaded with tomato salsa and grated cheese, to get everyone munching. They're fun to make and ready to eat in minutes.

    4 people made this

    Serves: 6 

    • 250g cherry tomatoes
    • 1 tbsp olive oil
    • 1 onion, chopped
    • 120g packet tortilla chips
    • 8 spring onions, sliced
    • 250g mild Cheddar, grated

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Preheat the oven to 230°C (gas 8). Slice the tomatoes into quarters, then cut the quarters in half.
    2. Heat the oil in a frying pan over a medium heat. Add the onion and sauté for 5 minutes until soft. Stir in the tomatoes, then remove the pan from the heat.
    3. Arrange the tortilla chips in single layers on two baking trays. Top the chips evenly with the vegetable mixture and spring onions. Sprinkle with the cheese.
    4. Bake briefly for 4–5 minutes, just until the cheese melts. Serve immediately, hot from the oven.


    Be creative with other exciting toppings. Try red kidney beans with chopped green peppers, or chopped cooked chicken breast with tomato and chilli salsa.

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