It's hard to imagine that this kid-favorite appetizer was dreamed up in the Rio Grande region only 50 years ago. It was a hit then and still is today because it's easy to prepare. Just set out bowls of toppings (beans, grated cheese and veggies), and invite the kids to pile up the ingredients on a bed of tortilla chips before popping the nachos into the oven.
What you'll need
- 1 16-oz. bag tortilla chips
- 1 1/2 cups refried beans (canned or homemade; see recipe for Refried Frijoles)
- 1 tomato, chopped (optional)
- 1 onion, chopped (optional)
- 1 jalapeño, seeded and minced (optional)
- 2 cups grated Monterey Jack cheese
- Salsa (store-bought or see recipe for Pico de Gallo)
- Creamy Guacamole (recipe below)
Helpful Tip:
If you have leftover beans and salsa from your cookout, use them to make nachos for your child's after-school snack the next day.
Notes:
Serves 4 to 6
How to make it
- Preheat the oven to 375 degrees.
- Spread out the tortilla chips on a baking tray.
- Spoon the refried beans onto the chips. Add the vegetables, if desired. (Be sure not to rub your eyes after you've minced the jalapeños.).
- Sprinkle the cheese over the top of the chips and bake for 6 to 8 minutes, or until the cheese has melted. Serve with salsa and guacamole.
