Tuesday, January 11, 2011

Easy Peasy Nachos

We have a huge pot of chili that the dreamy husband made this weekend, and I am exhausted.  Nachos to the rescue.  Thankfully, we had nearly everything that I would like to put on nachos and so no trip to the store was required.  (For the nachos.  Still needed milk, but anyway...)  The container of blackness is presoaked black beans, and the pot on the left is full of chili (with beans, of course.)

Doesn't get much simpler than this:  Spread your chips out on a baking sheet.  I wouldn't have chosen the scoop shaped chips but they were left over from a holiday party.  Top with your choice of beans, chili, meat or just cheese.  We did two trays, one with half bean & cheese and half just cheese, the second tray with half chili & cheese and the other half beans and cheese.  (Yes, that black thing is my baking stone.  I've had it a long time.)

Bake in the oven at any temperature between 300 and 400 degrees, until the cheese melts.

You can put the toppings on before you serve it, or set out the toppings for picky people to add as they like. We had sliced black olives, jalapeno slices, salsa, sour cream and the last of some dying lettuce. We bought tomatoes but no one was interested so they never made their way to the table.

The Verdict

We ran out of chips before everyone felt done eating.  We could have eaten at least one more tray full, possibly more.  Everyone ate some and I heard no complaints.  That is pretty unusual around here.

I'm not even including a recipe because this is so easy.  Use presoaked or canned beans and drain them well before putting them on the chips.  Yum!

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