Showstopping Loaded Nachos

  • 30 mins

  • Feeds 4

  • 8 Blocks

Gather some friends together so they can watch you smash a family size stack of Chilli nachos.
  • 8 Smoky Beef Chilli Blocks
  • 1 Bag Tortilla Chips
  • 2 Avocados
  • 1 Lime
  • 150ml Sour Cream
  • 4 Vine Tomatoes
  • 1 Red Onion
  • 1 Small Bunch Coriander
  • 2 Tsp Sherry Vinegar (Or Lime Juice)
  • 200g Grated Mozzarella 
  • 1 Jar Jalapenos

Pico de gallo

  1. De-seed and finely dice the tomatoes
  2. Finely dice the onion and chop the coriander, reserving a handful of nice leaves for garnish
  3. Combine all with sherry vinegar and season with salt and pepper



  1. Mash the avocados and add the juice from half a lime
  2. Season with salt and pepper



  1. Preheat the oven to 180C
  2. Heat up 8 blocks of chilli in a pan or in the microwave while you make the Pico and the Guac
  3. Put a thin layer of tortilla chips in the bottom of an ovenproof dish
  4. Add a layer of hot chilli and top that with grated cheese
  5. Repeat these steps until you have filled the dish. Top off with jalapenos
  6. Place the dish in the oven for 10-15 minutes until the cheese has melted completely
  7. Sprinkle the Pico de Gallo all over the top of the nachos
  8. Pile on the Guac in diagonally opposite corners and do that same with the sour cream
  9. Garnish with coriander leaves and lime wedges