This traditional and basic recipe may sound easy to construct, however there is an art to it. Avoid the gluggy mess and mush by following these few simple and effective guidelines.Firstly, the chips…it is all very easy to buy a bag of corn chips from your local grocer. However, for that more flavoursome chip that will not dissolve into a messy mush under the toppings, simply cut corn tortillas into eighths and arranging them in a single layer in a casserole dish. Bake in a moderate over for 8-10 minutes until crisp and golden brown.
To make your guacamole has never been easier…and more tasty. Smash 2 ripe avocadoes with a fork, add a quarter chopped red onion, a few chopped cherry tomatoes, a chopped fresh red chilli (optional) and fold in until combined. Finish off with a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper to taste.
The salsa is just as easy. Finely chop a handful of cherry tomatoes, a red capsicum, a fresh red chilli (optional) and combine. Add a splash of red wine vinegar and mix in. Season to taste.
Refried beans are what adds the extra flavour and bulk to the dish. Simply drain a can of black beans and fry in some olive oil on a high heat until hot. Take off the heat once done and bash up with the back of a spoon.
Once your toppings are ready, arrange your nachos in an oven proof dish and sprinkle over some grated cheese. Place under the grill until golden brown. Take out of the oven and arrange dollops of your toppings over your nachos. Top with a generous splotch of sour cream.