A nacho dinner extravaganza, with all the usual guests: a tangy guacamole, a cluster of corn nachos, strings of melty cheese, a spicy kidney bean and corn chilli, and sliced jalapeño.
Serving guide
Choose your portion size.
NACHO FILLING
Preheat the oven to 200°C. Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the sliced onion for 2-3 minutes until soft. Add the spice blend to taste and fry for another minute. Stir in the cooked chopped Tomato, drained kidney beans, and 50ml of water. Allow to simmer for 4-5 minutes until thickened, stirring occasionally.
COMPLETE THE FILLING
Once the sauce has thickened, stir through the Corn and a squeeze of Lemon juice. Add a sweetener of choice to taste, season, and remove the pan from the heat.
CHIP CHIP HOORAY!
Spread a layer of nachos over the bottom of a roasting tray. Evenly spoon over half of the nacho sauce and scatter over some grated cheese. Repeat this process once more to create one more layer of each, using up the rest of the sauce and cheese. Bake in the hot oven for 6-8 minutes until the cheese has melted.
SPRUCE IT UP
In a bowl, combine the Guacamole with ¾ of the chopped chives. Mix in the diced onion and a squeeze of lemon juice (both to taste) and season.
IT’S GONNA GUAC YOUR WORLD!
For serving, you can either eat the cheesy Corn nachos right out of the tray, or dish them up on a plate. Dollop over the tangy Guacamole and sprinkle over the remaining chopped chives and chopped jalapeños. Get stuck in!
NACHO FILLING
Preheat the oven to 200°C. Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the sliced onion for 3-4 minutes until soft. Add the spice blend to taste and fry for another minute. Stir in the cooked chopped Tomato, drained kidney beans, and 80ml of water. Allow to simmer for 7-8 minutes until thickened, stirring occasionally.
COMPLETE THE FILLING
Once the sauce has thickened, stir through the Corn and a squeeze of Lemon juice. Add a sweetener of choice to taste, season, and remove the pan from the heat.
CHIP CHIP HOORAY!
Spread a layer of nachos over the bottom of a roasting tray. (Use two trays if necessary.) Evenly spoon over half of the nacho sauce and scatter over some grated cheese. Repeat this process once more to create one more layer of each, using up the rest of the sauce and cheese. Bake in the hot oven for 6-8 minutes until the cheese has melted.
SPRUCE IT UP
In a bowl, combine the Guacamole with ¾ of the chopped chives. Mix in the diced onion and a squeeze of lemon juice (both to taste) and season.
IT’S GONNA GUAC YOUR WORLD!
For serving, you can either eat the cheesy Corn nachos right out of the tray, or dish them up on plates. Dollop over the tangy Guacamole and sprinkle over the remaining chopped chives and chopped jalapeños. Get stuck in!
NACHO FILLING
Preheat the oven to 200°C. Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the sliced onion for 4-5 minutes until soft. Add the spice blend to taste and fry for another minute. Stir in the cooked chopped Tomato, drained kidney beans, and 100ml of water. Allow to simmer for 8-9 minutes until thickened, stirring occasionally.
COMPLETE THE FILLING
Once the sauce has thickened, stir through the Corn and a squeeze of Lemon juice. Add a sweetener of choice to taste, season, and remove the pan from the heat.
CHIP CHIP HOORAY!
Spread a layer of nachos over the bottom of a roasting tray. (Use two trays if necessary.) Evenly spoon over half of the nacho sauce and scatter over some grated cheese. Repeat this process once more to create one more layer of each, using up the rest of the sauce and cheese. Bake in the hot oven for 6-8 minutes until the cheese has melted.
SPRUCE IT UP
In a bowl, combine the Guacamole with ¾ of the chopped chives. Mix in the diced onion and a squeeze of lemon juice (both to taste) and season.
IT’S GONNA GUAC YOUR WORLD!
For serving, you can either eat the cheesy Corn nachos right out of the tray, or dish them up on plates. Dollop over the tangy Guacamole and sprinkle over the remaining chopped chives and chopped jalapeños. Get stuck in!
NACHO FILLING
Preheat the oven to 200°C. Place a large pan over a medium-high heat with a drizzle of oil. When hot, sauté the sliced onion for 4-5 minutes until soft. Add the spice blend to taste and fry for another minute. Stir in the cooked chopped Tomato, drained kidney beans, and 120ml of water. Allow to simmer for 8-10 minutes until thickened, stirring occasionally.
COMPLETE THE FILLING
Once the sauce has thickened, stir through the Corn and a squeeze of Lemon juice. Add a sweetener of choice to taste, season, and remove the pan from the heat.
CHIP CHIP HOORAY!
Spread a layer of nachos over the bottom of a roasting tray. (Use two trays if necessary.) Evenly spoon over half of the nacho sauce and scatter over some grated cheese. Repeat this process once more to create one more layer of each, using up the rest of the sauce and cheese. Bake in the hot oven for 6-8 minutes until the cheese has melted.
SPRUCE IT UP
In a bowl, combine the Guacamole with ¾ of the chopped chives. Mix in the diced onion and a squeeze of lemon juice (both to taste) and season.
IT’S GONNA GUAC YOUR WORLD!
For serving, you can either eat the cheesy Corn nachos right out of the tray, or dish them up on plates. Dollop over the tangy Guacamole and sprinkle over the remaining chopped chives and chopped jalapeños. Get stuck in!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R314.32
for 4 servings · R78.58 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Pickled Jalapeños needs 4Sliced Pickled Jalapeños 400 g R59.99 · whole pack (size can't be divided)R59.99
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Fresh Chives needs 15 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 12% of packR2.64
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Guacamole needs 320 gGuacamole Seasoning 40 g 40 g at R20.99 · 8.0× packsR167.92
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Kidney Beans needs 480 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
Not in the Woolies basket — source these elsewhere:
- Heirloom Corn Nachos
- Grated Mozzarella & Cheddar Cheese
- Corn
- NOMU Mexican Spice Blend
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Loaded Cheesy Nachos?
The preparation time for Loaded Cheesy Nachos with ready-made guacamole & fresh chives is between 10 and 25 minutes.
What is the total time required to make Loaded Cheesy Nachos with ready-made guacamole & fresh chives?
The total time required to make Loaded Cheesy Nachos with ready-made guacamole & fresh chives is between 30 and 45 minutes.
How many servings does Loaded Cheesy Nachos provide?
4 servings
What are the main ingredients in Loaded Cheesy Nachos?
Corn, Fresh Chives, Grated Mozzarella & Cheddar Cheese, Guacamole, Heirloom Corn Nachos, Kidney Beans, Lemon, NOMU Mexican Spice Blend, Pickled Jalapeño, Red Onion, Tomato
What is the nutritional information of Loaded Cheesy Nachos?
Calories: 1142, Carbs: 109 grams, Fat: grams, Protein: 40.8 grams, Sugar: 20.3 grams, Salt: 1914 grams
How do I prepare Loaded Cheesy Nachos?
CHIP CHIP HOORAY!: Spread a layer of nachos over the bottom of a roasting tray. (Use two trays if necessary.) Evenly spoon over half of the nacho sauce and scatter over some grated cheese. Repeat this process once more to create one more layer of each, using up the rest of the sauce and cheese. Bake in the hot oven for 6-8 minutes until the cheese has melted. NACHO FILLING: Preheat the oven to 200°C. Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the sliced onion for 3-4 minutes until soft. Add the spice blend to taste and fry for another minute. Stir in the cooked chopped tomato, drained kidney beans, and 80ml of water. Allow to simmer for 7-8 minutes until thickened, stirring occasionally. COMPLETE THE FILLING: Once the sauce has thickened, stir through the corn and a squeeze of lemon juice. Add a sweetener of choice to taste, season, and remove the pan from the heat. SPRUCE IT UP: In a bowl, combine the guacamole with ¾ of the chopped chives. Mix in the diced onion and a squeeze of lemon juice (both to taste) and season. IT’S GONNA GUAC YOUR WORLD!: For serving, you can either eat the cheesy corn nachos right out of the tray, or dish them up on plates. Dollop over the tangy guacamole and sprinkle over the remaining chopped chives and chopped jalapeños. Get stuck in!
What should be prepared from my kitchen to make Loaded Cheesy Nachos?
Corn, Fresh Chives, Grated Mozzarella & Cheddar Cheese, Guacamole, Heirloom Corn Nachos, Kidney Beans, Lemon, NOMU Mexican Spice Blend, Pickled Jalapeño, Red Onion, Tomato
How many calories does Loaded Cheesy Nachos have?
1142 calories
How much fat content does Loaded Cheesy Nachos have?
grams