Nachos are one of the most perfect lazy-night dinners. They’re filling and delicious and you can whip them up in a flash. I always used to make very basic nachos, which were basically corn chips with cheese and salsa sprinkled over them. Then I created this recipe to make my nachos tastier and heartier. These are also slightly healthier, because I use loads of vegies in them too. Enjoy!
Nachos so tasty, you’ll eat half of them before your remember to take a picture!
You will need:
1 bag of corn chips or tortilla crisps.
1 jar of store-bought salsa (or approximately 1 cup of home-made salsa)
1 cup of grated tasty cheese
1/3 cup corn kernels
1/3 cup red kidney beans, soaked, rinsed and drained
1 small brown onion, finely sliced
150g beef mince
1 avocado, sliced into small pieces.
What you do:
– Preheat your oven to 180 degrees Celsius
– Brown the onions and mince over a moderate heat in a saucepan or frying pan. Make sure that beef is cooked through.
-Combine the beef and onions with the other vegetables in a bowl.
– In a deep, rectangular dish (I use a lasagne dish), make a layer of corn chips.
– Add a layer of the beef mixture over the top of the chips
– Add a layer of salsa
– Add a layer of cheese
– Repeat these steps again, creating another layer of chips, then meat and vegies, then salsa and finally top the whole thing off with a generous sprinkling of cheese.
– Pop the nachos in the oven and bake for 10-15 minutes or until the cheese turns golden.
This recipe can easily be adapted for vegetarians by leaving out the beef mince.
One batch of nachos is usually enough to feed 3-4 people, depending on how hungry you are. Ross and I often polish off a whole batch between us (but Ross has a pretty hearty appetite).