Baked nachos with 8 layers

Baked nachos

You can’t see the wondrous layers of salsa and beans here!

What to bring to a pot luck… something tasty, easy to prepare and easy to have that second (third?) helping. Enter this baked nacho dish!


  • 1 large bag regular corn tortilla crisps
  • 1 jar cool salsa (the kind that you could just dip “chips” in, to use the lingo)
  • 1 small can refried beans
  • ½ small red onion, finely diced
  • handful cherry tomatoes
  • 2 tbsp sliced jalapeño peppers, chopped
  • handful fresh coriander, chopped finely
  • some antepasti roast peppers, chopped finely
  • 1 tsp “lazy” garlic
  • ½ packet of white Cheezly, grated


  1. Preheat the oven to 150 °C and get out a medium sized oven dish.
  2. Chop the onion, tomatoes, peppers and coriander and stir in a large bowl with the salsa to pad it out.
  3. Add layers to the dish as follows: tortillas, salsa, tortillas, refried beans, tortillas, salsa, tortillas, Cheezly.
  4. Bake for 30 minutes, allow to stand for 2-5 minutes before serving.

Regarding the Cheezly, if you have never had vegan substitute for cheese, I would recommend just using a little of this at first until you get used to it; it tastes better cooked than cold too. I am used to it now, and I prefer Vegusto, but that is quite pricey and harder to get hold of. Pre-grated Tofutti ‘cheese’ is good too. If you want to have a non-vegan version of this recipe, there is nothing to stop you de-veganising it yourself, if you can get your head around doing it in that direction!


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