Old El Paso nachos kit
£3.19 (61.3p per 100g)
Nachips (200g): Corn Flour (75%), Vegetable Oil, Salt, Nacho Topping (320g): Cooked Pinto Beans (40%), Water, Tomato Paste (16%), Onions, Seasoning (4.7%) (Sugar, Maize Starch, Salt, Wheat Flour, Vegetable Powder, Flavouring), Red Peppers, Vinegar, Green Peppers, Acidity Regulator (Citric Acid), Dried Jalapenos
Preparation & Storage
- 1. Layer them up: For deliciously hot and crunchy Nachos pre-heat the oven to 180°C (it's still 180°C for fan assisted ovens!), gas mark 4. Spread half the Old El Paso Nachips over the base of a baking dish. Cover your first layer of Nachips with one sachet of Nachos Topping and half the grated cheese. Arrange the rest of the Nachips over the top and cover with the other Nachos Topping sachet and the remaining grated cheese. 2. Get them crunchy and hot: Bake them in the oven for around 10 minutes until the cheese is bubbling away. You can also put them in the microwave, make sure you put them in a microwavable on high for two minutes or so (microwaves can vary).
Store in a cool dry place.
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