When Margot Robbie casually shared her ‘bogan nachos’ recipe during a recent podcast, the internet collectively paused in awe—and hunger. Her version? Corn chips, canned baked beans, and grated cheese, all tossed into the oven until gooey perfection. No salsa, no guac, no sour cream—just pure, unapologetic indulgence. But here’s where it gets controversial: while the term ‘bogan’ might imply unsophistication, Margot’s take on this snack is anything but. And let’s be honest—who doesn’t love a little bogan flair now and then, especially when it tastes this good?
Turns out, Margot isn’t the only one with a soft spot for this Aussie classic. During a food shoot with the lovable Matt Preston, his hair and makeup artist, Marnie, casually dropped the same recipe—corn chips, baked beans, cheese. And this is the part most people miss: Marnie was a bogan nachos enthusiast long before Margot made it viral. Naturally, Matt and food director Michelle Southan couldn’t resist putting their own spin on it.
“It’s freakin’ genius!” Matt exclaimed, ready to dive in. But here’s how they elevated this humble dish to ‘bougie’ status with a few clever tweaks.
First, they drained the beans. By removing the sweet tomato sauce, they transformed the baked beans into a closer approximation of traditional refried beans. “We’re keeping the sauce, though,” Matt assured, hinting at its future role.
Next, they added spice. A few teaspoons of smoked paprika gave the beans a Mexican-inspired warmth, mimicking the smoky flavor of chipotle chillies.
Then, they layered with flair. Instead of foil, they used baking paper (microwave-friendly) and sprinkled the corn chips with chopped green shallots and sliced jalapeños for a kick. “Remove the jalapeño cores if you’re heat-averse,” Matt advised.
The sauce got an upgrade, too. The reserved tomato sauce was transformed into a salsa with chopped grape tomatoes, sriracha, and lime juice—a bright, tangy contrast to the rich beans and cheese.
Finally, they nuked it. Yes, the microwave. After layering the chips, spiced beans, and a three-cheese blend, the dish was ready in minutes, smelling like a Mexican fiesta.
The taste test? A resounding success. “It’s nachos, but not as you know it,” Matt declared, praising the paprika-spiked beans and vibrant salsa. Michelle agreed: “Mmmm, that’s really delicious.”
Here’s the bold question: Would you serve these at a dinner party? Probably not. But for a quick, crave-worthy snack? Absolutely. Margot may have reintroduced bogan nachos to the world, but Matt and Michelle’s bougie twist has us hooked.
So, what do you think? Is this a snack worth trying, or is it too much of a departure from traditional nachos? Let us know in the comments—we’re ready for the debate!
