HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrunchy Nachos Grande
Crunchy Nachos Grande

Crunchy Nachos Grande

with Healthy Homemade Guacamole (5 MEAL)

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We recommend cooking this recipe once your avocado is ripe (you’ll know it’s ready when it’s a little bit soft when squeezed). To speed up the ripening place it inside a brown paper bag, seal it up and leave it at room temperature for a couple of days. If you want to speed things up even more put a ripe banana in the bag too. Mexican magic!

Tags:Not Suitable for CoeliacsSpicy

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 Time50 minutes
Difficulty levelEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

0.3 cup(s)


1 cup(s)


1 unit(s)

Garlic Clove

1 tin(s)

Red Kidney Beans

¾ tbsp

Mexican Spice

1 tin(s)

Chopped Tomatoes

½ unit(s)


¼ cup(s)

Sour Cream


1 unit(s)

Manomasa Tortilla Chips

¼ cup(s)

Mature Cheddar Cheese


Not included in your delivery






Olive Oil

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)4083.5840000000003 kJ
Energy (kcal)976 kcal
Fat53.0 g
of which saturates19.0 g
Carbohydrate88 g
of which sugars0.0 g
Protein39 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Large Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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Heat 1 tsp of oil in a large pan on medium-high heat. Once hot add the chorizo and cook for a few mins until slightly crispy Remove from the pan and keep until later. Tip: Do not wash the pan as you’ll use it later.


Peel and very finely dice the onion and the garlic. Heat ½ tbsp of olive oil on medium-low heat in the pan you used for the chorizo. Add the onion and garlic with ¼ tsp of salt and slowly cook until soft (5 mins). Add the Mexican spice for the last minute.


Pre-heat the oven to 220 degrees. Drain and thoroughly rinse the kidney beans. Thoroughly mash ¾ of the beans with a masher (or a fork if you don’t have a masher). Tip the mashed beans into the softened onion with ¼ tsp of salt and cook for a few mins.


Tip the remaining whole kidney beans into the pan together with the tinned chopped tomatoes. Refill the tomato tin with 1 tbsp of water, swish it around and tip the water into the pan. Add the chorizo, another ¼ tsp of salt and a few good grinds of black pepper. Bubble away until you have a nice thick sauce.


Meanwhile slice lengthways into the avocado and turn the knife around the stone. Split the avocado in half, remove the stone and then spoon out the insides into a bowl. Mash with a fork and add a few tbsp of sour cream and a small pinch of salt and pepper. Tip: Cover with cling film touching the avocado to stop it going brown.


Put a layer of tortillas in the bottom of an oven proof dish cover with a thin layer of your tomato sauce and some grated cheddar cheese. Keep layering until all the ingredients are used. Top it off with grated cheese and place in the oven until golden brown.


Serve with a healthy dollop of your homemade guacamole and any remaining sour cream.