Mary Berry’s Nachos Grande Recipe

This Mary Berry Nachos Grande is a cheesy and loaded recipe, which is made with refried beans and tortilla chips. It’s the perfect party appetizer, ready in about 40 minutes.

Mary Berry Nachos Grande Ingredients

• 2 tbsp sunflower oil
• 1 onion, finely chopped
• 1/2 green pepper, chopped
• 3 garlic cloves, crushed
• 1 x 225 g can chopped tomatoes
• 1/2–1 fresh green chilli, halved, deseeded, and finely chopped
• 1/2 tsp chilli powder
• 1/2 tsp paprika
• 1 x 400 g can refried beans
• 75 ml (2 1/2 fl oz) water
• 1 x 75 g packet tortilla chips
• 1/4 tsp ground cumin
• 175 g (6 oz) Cheddar cheese, grated
• extra paprika, to garnish

How To Make Mary Berry Nachos Grande

1. Sauté the vegetables: Heat the sunflower oil in a frying pan. Add the onion, green pepper, and garlic, and cook gently, stirring occasionally, for 5 minutes or until softened.
2. Cook the tomato base: Add the canned tomatoes and the fresh green chilli to the pan. Cook over a medium heat for a further 5 minutes, or until most of the liquid has evaporated.
3. Add spices and beans: Stir in the chilli powder and paprika and cook for 3 minutes. Add the refried beans, breaking them up with a fork. Add the water and cook, stirring from time to time, for 8–10 minutes, until the mixture thickens into a scoopable dip.
4. Assemble the nachos: Spoon the bean mixture into a baking dish. Arrange the tortilla chips around the edge of the dish, tucking them into the beans. Sprinkle the cumin over the chips, then sprinkle the grated Cheddar cheese over both the beans and the chips.
5. Bake and serve: Bake in a preheated oven at 200°C (180°C fan, Gas 6) for 15–20 minutes until the cheese has melted and is bubbling. Sprinkle a little extra paprika on top before serving hot.

Recipe Tips

• How to make it extra loaded? These nachos are delicious as they are, but you can also serve them with bowls of soured cream, guacamole, and salsa for dipping.
• Can I add meat to this recipe? Absolutely. Brown about 250g of beef mince after cooking the onions and peppers, then proceed with the recipe as written.
• What kind of cheese is best? A good melting cheese like mature Cheddar is perfect. A Monterey Jack or a Mexican cheese blend would also be excellent choices.
• How to prevent soggy chips? Arrange the chips around the edge and on top of the bean mixture just before baking. This ensures most of them stay crisp. Serving immediately is also key.

What To Serve With Nachos Grande

This is a classic party dish, perfect for sharing. Serve with:

• A dollop of soured cream
• A bowl of fresh guacamole
• A tangy tomato salsa
• Pickled jalapeño slices

How To Store Nachos Grande

• Best served immediately: Nachos are best eaten fresh from the oven while the cheese is melted and the chips are still crisp.
• Storing leftovers: Leftovers can be stored in the refrigerator for up to 2 days, but be aware that the tortilla chips will become soft. Reheat in a hot oven to try and re-crisp the chips.

FAQs

• Can I use a different type of bean? The recipe is designed for refried beans, which provide a creamy, dip-like base. You could mash a can of black beans or pinto beans with a little water as a substitute.
• Are these nachos very spicy? The heat level can be easily controlled. For a milder dish, use only half a green chilli or omit it entirely. For a spicier version, leave some of the seeds in the chilli.
• Can I assemble this dish ahead of time? You can make the bean mixture up to a day in advance and store it in the refrigerator. When ready to serve, reheat the beans, then assemble the nachos with the chips and cheese and bake as directed.

Try More Recipes:

• Mary Berry’s Herbed Mini Sausage Rolls Recipe
• Mary Berry Salmon and prawn filo purses Recipe
• Mary Berry’s Smoked chicken tart Recipe

Mary Berry’s Nachos Grande Recipe

Course: AppetizersCuisine: British

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

396

kcal

A classic and crowd-pleasing dish of tortilla chips topped with a flavourful refried bean mixture and melted Cheddar cheese.

Ingredients

• 2 tbsp sunflower oil
  

• 1 onion, chopped
  

• 1/2 green pepper, chopped
  

• 3 garlic cloves, crushed
  

• 1 x 225 g can chopped tomatoes
  

• 1/2–1 fresh green chilli, chopped
  

• 1/2 tsp chilli powder
  

• 1/2 tsp paprika
  

• 1 x 400 g can refried beans
  

• 75 ml (2 1/2 fl oz) water
  

• 1 x 75 g packet tortilla chips
  

• 1/4 tsp ground cumin
  

• 175 g (6 oz) Cheddar cheese, grated

Directions

• Heat oil in a pan. Cook onion, green pepper, and garlic for 5 minutes until soft.
  
• Add tomatoes and fresh chilli and cook for 5 minutes until liquid evaporates.
  
• Stir in chilli powder and paprika; cook for 3 minutes. Add refried beans and water, and cook for 8-10 minutes until thick.
  
• Spoon the bean mixture into a baking dish. Arrange tortilla chips around the edge.
  
• Sprinkle with cumin and then top everything with the grated cheese.
  
• Bake at 200°C (180°C fan, Gas 6) for 15–20 minutes until the cheese is melted.
  
• Garnish with a sprinkle of paprika and serve immediately.