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Crispy Nachos

Crispy Nachos

with Chorizo Queso and Refried Bean Dip | Perfect for Sharing

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Take chips and dips to the next level! Smoky refried beans and super cheesy chorizo queso make two delicious dips - perfect for scooping up with our easy baked nachos.

Allergens:Cereals containing glutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

2 unit(s)

Garlic Clove

30 grams

Monterey Jack Cheese


30 grams

Red Leicester


½ unit(s)

Green Chilli

1 pack(s)

Red Kidney Beans

90 grams


1 sachet

Central American Style Spice Mix

1 sachet

Tomato Puree

10 grams

Chicken Stock Paste

150 grams

Soured Cream


Not included in your delivery

75 milliliter(s)

Water for the Beans

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3546 kJ
Energy (kcal)847 kcal
Fat45.3 g
of which saturates22.7 g
Carbohydrate65.4 g
of which sugars8.9 g
Protein35.8 g
Salt5.57 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Frying Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 220°C/200°C fan/gas mark 7. Cut each tortilla into 8 triangles (use scissors if easier). Place on a large baking tray in a single layer and drizzle with oil. TIP: Use two baking trays if necessary.
b) Peel and grate the garlic (or use a garlic press). Grate the cheeses and thinly slice the green chilli.
c) Drain and rinse the kidney beans in a sieve.
d) Bake the tortilla triangles on the top shelf of your oven until lightly golden brown and crisp, 5-7 mins. TIP: Keep an eye on them to make sure they don't burn. Remove from your oven and set aside.


a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) When hot, add the chorizo and fry until it starts to brown, 3-4 mins. Transfer the chorizo to a bowl and pop your pan back on medium-high heat.
c) Add the Central American style spice mix, tomato puree and half the garlic to the pan and stir-fry for 1 min, then pour in the water for the beans (see ingredients for amount), chicken stock paste and kidney beans.
d) Roughly mash the beans in the pan with a potato masher, then bring to the boil and simmer until thickened, 3-4 mins. Transfer the refried bean dip to a serving bowl and wash out your pan.


a) Add the soured cream to your pan along with the remaining garlic and pop onto medium heat.
b) Bring to the boil, then remove from the heat and add the cheeses. Stir vigorously to melt and combine them, then season with salt and pepper.
c) Transfer the queso sauce to a serving bowl and sprinkle over the chorizo and chilli.
d) Serve your chorizo queso and refried bean dips with the crispy nachos for scooping up. Enjoy!