Some nights when we make tacos for dinner I’ll also prepare a pan of nachos.
And some nights we’ll just have nachos for dinner.
But to fill them out, so it’s less like chips for dinner and more of a meal, here’s what I do: I line a pan with foil and cover it in a solid layer of corn chips. Thick sturdy ones are better for this. Then I quickly pour taco sauce in a few diagonal strips across the chips so most have a little drip, then I repeat it with salsa, only I use a spoon to distribute the salsa. Not spread, distribute. Otherwise there would be half a jar of salsa where I started the pouring.
Top with a good dose of freshly grated old cheddar, probably 3-4 handfuls.
Then the making-the-whole-thing-extra-delicious part!
Mix in a bowl:
- 1-2 tomatoes, chopped
- 2 green onions, chopped
- a couple slices of red onion, chopped
- 1-2 handfuls of frozen corn, thawed in a bowl of hot water from the tap
- 1-2 handfuls of canned black beans, rinsed
- ½ tsp cumin
- lime juice squeezed from ½ of a lime
I sprinkle this sort of salad-y, salsa-y mix off a spoon all over the cheese-topped chips. Then into the oven at 350 for 10 minutes or so, until the cheese is completely melted. The way a cheese pizza straight from the oven looks delicious.
While the nachos bake, I mash some avocado if I have any, and grab the sour cream from the fridge to offer as toppings. Plus salsa verde, lime wedges, and a quick-mixed salad I made earlier. (A base of either shredded cabbage or iceberg lettuce with some parsley and/or cilantro with a vinegary dressing; this is a salad for topping your nacho plate or refreshing your chip-laced mouth afterwards).
So there it is: beans, cheese, vegetables, PLUS salad… not just chips for dinner.