Nacho bowls

Sharing is nacho problem here!

  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
Forget battles over the last corn chip thanks to these nacho bowls. Everyone gets their fair share! We can't guarantee too much decorum though; they are nachos after all!


Nacho bowls
  • 6 reduced-fat tortillas, cut into wedges
  • 1 teaspoon cajun spice, plus 2 teaspoons extra
  • 1 red capsicum, finely chopped
  • 1 small, finely chopped red onion
  • 1 long red chilli, finely chopped
  • 400 gram can diced tomatoes
  • 400 gram can, rinsed, drained kidney beans
  • 3/4 cup reduced-fat shredded cheese
  • low-fat sour cream, to serve
  • 2 chopped tomatoes
  • 1/2 avocado , seeded, chopped
  • 1/2 red onion, finely chopped
  • 1/4 cup mint, chopped, plus extra leaves to serve
  • 1 lime, juice, plus extra to serve


Nacho bowls
  • 1
    Preheat oven to moderate, 180°C. Line 2 oven trays with baking paper.
  • 2
    Arrange tortilla wedges in single layer on trays. Spray lightly with spice and bake 6-8 minutes, until crisp and golden. Set aside to cool.
  • 3
    Meanwhile, heat a large, non-stick frying pan on high . Cook capsicum and onion 2-3 minutes, until slightly charred. Add chilli and extra spice and cook 30 seconds.
  • 4
    Stir in tomatoes and beans. Bring to simmer and cook 4-5 minutes, until thickened.
  • 5
    To make salsa, in a bowl, combine all ingredients.
  • 6
    Divide tortilla wedges among 4 ovenproof bowls. Sprinkle with cheese. Bake 4-5 minutes, until cheese melts.
  • 7
    Top nacho bowls with bean mixture and salsa. Garnish with bean mixture and salsa. Garnish with extra mint and accompany with extra lime for squeezing.

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