Mexican recipes

Vegetarian chilli con carne

10 minutes

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Huevos rancheros egg pie

45 minutes

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Mexican nacho cheat’s “pizza”

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Abi’s ultimate boerie rolls 2 ways

20 minutes

Mexican recipes

Plant-based Mexican-style nachos

20 minutes

Mexican recipes

Easy, cheesy chilli poppers

20 minutes

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Easiest, cheesiest nachos

5 minutes

Sausage recipes

Butternut-and-smoked paprika sausage nacho bowl

15 minutes

Mexican recipes

Towering nacho salad

Towering nacho salad

By Siba Mtongana

Serves 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

200 g Woolworths nacho chips
1 x 400 g can red kidney beans, drained
1 x 250 g jar Woolworths thick and chunky tomato salsa
200 g mixed cherry tomatoes, quartered lengthways
125 g Cheddar, grated
3 avocados, sliced lengthways, drizzled in juice of 1 lemon
2 T Woolworths sliced jalapeños
1 large bunch coriander, leaves picked
2 limes, quartered, for serving

For the avocado dressing, blend:

2 ripe avocados, peeled and cubed
2 T sour cream
30 g Italian parsley, roughly chopped
1 clove garlic, minced with a pinch of fine salt
1 lime, zested and juiced

Method

On a large platter, layer the nacho chips, beans, salsa, cherry tomatoes, cheese, avocado, and jalapeños. Repeat the layers until you have a tower and all the ingredients are used.

Serve with avocado dressing in a jug on side.

Garnish with coriander and quartered limes.

Cook's note: Easy to assemble and no cooking required!

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Vegetarian chilli con carne

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Plant-based Mexican-style nachos

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Butternut-and-smoked paprika sausage nacho bowl

Towering nacho salad

Towering nacho salad

Ingredients

Method