Nachos & Guacamole

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After making my Sweetcorn and Black Bean Salad for my last minute Cinco de Mayo Party, it was time to tackle the other two Mexican (at least in this house!) staples – Guacamole and Nachos!

I’ll start with the guacamole, which is simply avocados, red chillies, red onion, lime juice and salt. I always just eyeball this recipe – which I knocked up one time when I forgot to buy ready-made guacamole at the supermarket…I’ll never buy that gunk again! The awesome thing about this recipe is that I have NEVER had the guacamole go brown on me – which is due to the amount of lime juice I tend to put in, and making sure it is well mixed in!

One blurry pic coming up…



Serves 4 – 6

  • 4 ripe avocados
  • 1 red chilli, finely sliced
  • 1/2 a red onion, finely chopped
  • juice of 1 – 2 limes (to taste)
  • salt


  1. Halve and stone the avocados
  2. Scoop out the flesh into a bowl and mash up with a fork
  3. Stir in the chopped chilli and onion
  4. Squeeze in the lime juice to taste and season with salt

And now, for my nachos. I have no idea what authentic nachos are supposed to be like…this is one of the ways I make nachos, always a hit, and the huge bowl I make of them is ALWAYS cleared! So easy to put together… everything is ready made – a bag of tortilla chips (I use cool blue), a jar of salsa (however hot you like!), a jar of jalapeños and ready-grate cheese (yeah, I can be lazy!)

I can only call this the tip, spoon, sprinkle, place, grill method…completed in 5 easy steps!

TIP the bag of tortilla chips into a big shallow bowl – I have one that has now become my nacho bowl. You could use a heatproof dish of any kind as long as it’s shallow-ish. A big plate or platter even…


SPOON the tomato salsa over the chips – ensuring a nice even spread so everyone gets a taste.


SPRINKLE grated cheese over the top. Be as generous (or un-generous!) as you like. Our nachos are cheeeesy! I tend to use Cheddar.


PLACE slices of jalapeños on top – as many as you like. I sometimes use fresh chillies – depends what I have to hand.


GRILL until the cheese is melty, bubbly and golden. Serve immediately with fresh guacamole and sour cream. Enjoy!



Serves 6 – 8

  • 1 big bag of tortilla chips
  • 1 jar of ready made salsa
  • A few handfuls of grated cheese
  • jarred or fresh jalapeño slices


  1. Tip the tortilla chips into a big shallow heatproof bowl (or big plate – whatever you have to hand)
  2. Spoon out the salsa on top of the tortilla chips, ensuring a nice even spread
  3. Sprinkle over grated cheese
  4. Place slices of jalapeño on top
  5. Grill under a hot grill until the cheese is melted, bubbly and golden
  6. Serve immediately with guacamole and sour cream

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