This is definitely one of my favourite comfort dishes. Unfortunately many poor versions of nachos are served at cinemas, pubs, cafes and restaurants. When nachos are done well though they are really scrummy. There is absolutely no need to add mince to this recipe as it just adds bulk not flavour. A great dish to cook after a tiring day at work.

6 Portions
Prep: 10-15 minutes
Cook: 20-30 minutes


Chilli Beans

  • 2 x 400g can kidney beans, drained
  • 2 x 400g can chopped plum tomatoes
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 4 small red chillies (with or without their seeds), finely chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp dried mixed herbs
  • 3 tbsp soy sauce

To Serve

  • 200g cheddar cheese, grated
  • guacamole (see recipe)
  • salsa, prepare 30 minutes- 1hour in advance (see recipe)
  • 120g corn chips (I have used blue corn chips in this recipe


  1. Chilli Beans: Saute the onion in the olive oil in a large saucepan over a moderate-high until transparent. Add the garlic, cumin and coriander and cook for a further minute. Add all the remaining ingredients and bring to a strong simmer, then reduce to a simmer and leave to cook for 20-30 minutes, stirring regularly.
  2. While the Chilli beans are cooking prepare the ingredients to serve.
  3. To Serve: Preheat a grill to high. Distribute the corn chips among 6 oven proof bowls, place the chilli beans over the top and scatter over the cheese. Place the bowls under the hot grill for a minute, until the cheese has melted. Remove the bowls (be careful they will be hot). Spoon a generous serving of salsa and guacamole over the chilli beans. Serve.