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Old El Paso nachos kit 520g

£3.19 (61.3p per 100g)

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Product Summary

SINCE 1938. Who can resist a plate of hot, crunchy, loaded Nachos! Mouth-watering, colourful layers of Nachips®, oozing with melted cheese, topped with our tasty tomato and bean Nachos Topping! Add your choice of tongue-tingling hot jalapeno peppers, cool sour cream, or chunky guacamole. Great fun and ideal for sharing between friends and family. Dive-in! Just be quick, they won't be around for long! Go Create: Make them your way. With additional toppings such as fiery jalapeno peppers, cooking sour cream or chunky guacamole. For more ideas, visit: wwwoldelpaso.co.uk. Have you tried Refried Beans and Jalapenos?

Ingredients

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

Preparation

  • 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).

Storage

Store in a cool dry place.

Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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