#WFD – Cheesy Tomato Nachos
Sprinkle the cheese over and bake in the oven for 10 minutes until the cheese has melted. Serve with guacamole.
POLOKWANE – Make sure your nachos are a notch above the rest with our cheesy tomato nachos recipe.
Fry up some red peppers, kidney beans, cumin, coriander and chilli flakes before mixing in Knorr’s delicious Tomato Base Sauce. Add to crunchy nachos, dress with cheese and enjoy, says What’s for Dinnner.
Ingredients
– 1 Red Onion, finely chopped
– 30ml olive oil
– 1 Red Pepper, finely chopped
– 1 x Knorr Tomato Base Dry Cook-In Sauce
– 400ml Water
– 1x 400g can Kidney beans, drained
– 1 tablespoon olive oil
– 1 tablespoon ground cumin
– 1 tablespoon ground coriander
– 2 teaspoons dried chilli flakes
– 1 x packet 230g corn chips/ nacho’s
– 80g (1 cup) coarsely grated cheddar
– guacamole, to serve
Method
– In a medium pan, over medium heat, brown the onions. Add the red pepper and cook for 4 minutes until red pepper starts to soften.
– Add 400 ml water to the pan, stir in the contents of the pouch and bring to the boil while stirring. Add the beans, cumin, coriander and chilli flakes.
– Reduce heat and simmer uncovered for 15 minutes.
– Place the nachos in an ovenproof dish and drizzle the sauce over. Sprinkle the cheese over and bake in the oven for 10 minutes until the cheese has melted. Serve with guacamole.
