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Guac & Roll Nacho Recipe

Erin Aschow - Revenge Bakery Nacho RecipeRevenge Bakery's Nacho and Guacamole RecipeErin Aschow of Revenge Bakery's Nacho and Guacamole Recipe

You guys, it’s almost Cinco de Mayo! You know me, I love any excuse to eat Mexican food! If I could live on nachos all day every day, you better bet I’d find a way. I have literally the EASIEST nacho recipe that I wanted to share with you. Not only are do they take 5 minutes, but they’re a HUGE crowd pleaser. I make them for parties all the time. They get gobbled up in seconds and it’s super easy to throw another batch together! Perfect for your Cinco de Mayo party, next girls night or even a lazy night watching movies at home.

The key to this recipe: the guac. Not all guacamole is created equally friends. I’m kind if a guac snob. First of all, it’s vital to pick out ripe avocados. You don’t want them to be too hard or too mushy. I’m a huge fan of using Avocados from Mexico because they’re always in season (and really easy to find)! So who’s ready to ‘guac and roll’!?

Erin Aschow of Revenge Bakery's Nacho RecipeErin Aschow of Revenge Bakery's Nacho and Guacamole RecipeRevenge Bakery's Nacho and Guacamole RecipeErin Aschow of Revenge Bakery's Nacho and Guacamole RecipeErin Aschow of Revenge Bakery's Nacho and Guacamole RecipeErin Aschow of Revenge Bakery's Nacho Recipe

Ingredients Needed for Nachos:

  • Chips (I like using fresh flour chips from the grocery store)
  • Cheese (I use a Mexican blend)
  • Refried Beans
  • Taco Meat with Taco Seasoning (prepared according to the directions on the seasoning)
  • Hot Sauce

Ingredients for the Guacamole:

  • 3 Ripe Avocados from Mexico
  • 1/4 Onion Chopped
  • One bunch of Cilantro Chopped
  • 1 Can of Chopped Serrano Peppers
  • 1 teaspoon of Garlic Powder
  • Salt & Pepper

Directions:

  1. Heat your oven to 350 F.
  2. Get a sheet pan or baking sheet. I recommend lining it with tinfoil for easy clean up.
  3. Spread an even layer of chips. Depending on how many people are eating them, use your best judgement for the number of chips needed. You can always make multiple batches.
  4. Heat your refried beans up. I just throw them into the microwave. Then spread the beans out in dollops over the chips.
  5. You can buy ready made Taco Meat, or make your own. I usually throw together ground turkey or ground beef with generic taco seasoning. Nothing crazy. Then, spread an even layer of taco meat across the chips.
  6. Sprinkle the cheese on top. I like to put a decent amount so that every chip has a little cheese. But don’t go overboard or they’re be too heavy.
  7. Heat in the oven for about 10 minutes, or until the cheese has melted.
  8. While you’re waiting, you can throw together your guacamole. I generally buy 1 avocado for 1-2 people. So depending on how many people you’re feeding, buy more or less. Cut the avocados in half and scrape the meat into a large bowl. I like using a lot of cilantro and onion. If you’re not a fan, start off with about half of the amount and add slowly.
  9. I like to use a full can of peppers, but if you’re not a fan of super spicy foods, just add it a teaspoon at a time. Then, add the garlic powder, slat & pepper.
  10. Mix it all up and smash the avocados using 2 forks. I recommend leaving one pit in the bowl, I think it helps keep the guacamole from turning brown!
  11. Pull your nachos out of the oven. Top with a TON of guac & some hot sauce.

ENJOY!

If you’re looking for more fun Cinco de Mayo recipes, be sure to check out guacit.com! It’s a great for looking for new recipe inspiration and other avocado recipes for your next party!

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