So you know how parents tell you all your life that chips are not for dinner? Well, they lied. There is a perfectly acceptable way to have chips for dinner that includes many vegetables and is still very tasty. It’s called nachos!
Of course, even though it has vegetables and stuff it’s not as healthy but it’s so tasty parents will have to look the other way for this dish 😉 Recipe at the bottom of the post, look for my new recipe layout!
I promised I would start with the budget recipes this month (read about it here), but since we made the nachos on Sunday it doesn’t count yet 🙂 It’s still relatively cheap though: for the nachos, the sour cream, sweet chilli and guacamole dip it cost us around €3 per person. If you want you can always choose one dip or eat the nachos plain. I’ve got some great recipes lined up for you this week, and I promise they are very tasty and quite healthy too!
Today a friend of mine is coming over for dinner and we are cooking comfort food you all know and would usually cook for breakfast… 😉 Will write about that in future post. It’s not really a recipe but as I’m writing this it is still the 29th so it doesn’t count yet! Was planning on cooking but she cancelled and then after I did my grocery shopping changed her mind and said she would come over so I had to improvise.
I spent the weekend at my parents’ place but decided to go back to our apartment on Sunday so we could spend some time together before the boyfriend had to start his work week. It was fun: we tied his ties and found out I’m way more of a natural then he is haha. After that we made these great nachos, ate until we thought we’d explode and then we spent the rest of the evening on the couch watching some romantic comedy. Of course, we had to have a Desperado’s to accompany this! A very relaxing way to end the week and start the new one 🙂
Nachos with cheese, beans, corn, tomato, onion and sweet bell pepper
Doesn’t that sound to die for?
- Nacho chips, 200g
- Grated cheese, 100g
- Cheddar cheese, 50g (optional)
- Canned red beans, 300g
- Canned corn, 100g
- Canned tomato pieces, 400g
- Red onion, 1 piece (save some for the guacamole)
- Red bell pepper, 1 piece
- Sour cream, 100g
- Sweet chilli sauce, 3 spoonfuls
- Avocado, 1 piece
- Chopped up red onion, 1 spoonful (leftover from the nachos onion)
- Lemon juice, 1 spoonful
- Garlic, 1 clove
- Tomato, 1 small (or use some of the canned tomato listed above)
- Salt, pepper and chilli flakes
- Oven tray or sheet of baking paper
- Open the cans of beans, corn and tomato and drain the liquid. Preheat the oven to 180 degrees.
- Slice the red bell pepper and the onion.
- Now you can start layering: start with the nacho chips, then some beans/corn/tomato/bell pepper/onion, top with some cheese. Repeat until tray is full.
- Place in the oven for 12-15 minutes.
- Mix half of the sour cream with the sweet chilli sauce. Place this and the leftover sour cream in two separate bowls.
- Chop up the leftover onion, tomato, the avocado and garlic.
- Squeeze in the lemon juice and sprinkle with some salt and pepper.
- Mash all this together and mix well. (Chunky is okay)
- Taste first to see if you need any more salt, pepper or lemon juice. After this, add some chilli flakes to taste.
- When the nachos are done and the cheese is melted, take it out of the oven and dig in! You can use a fork or your hands to dip the nachos in your sauces. Enjoy!