You know how it is, you’ve been out all day or perhaps working on the weekend, gardening all day, you’ve been busy and the last thing you want to do is to think about what to cook for dinner, but you also want to keep your budget in check so no takeaway this week.
Then this is a recipe for you, it’s quick easy and most importantly very tasty! Kids love it and they could make it for you which is even better, at the least they can give you a hand in the preparation.
You really can top nachos with pretty much anything that takes your fancy, but in the interests of keeping it simple on Saturday night I went with the standard avocado, cheese, tomatoes, olives & sour cream. You could use refried beans, make a salsa from fresh tomatoes, olives, spring onions, some garlic & chilli, or even use left over bolognese sauce.
You will need:
1 packet of corn chips
1 cup of grated tasty cheese
1 ripe avocado
handful of pitted olives (I used split green ones) diced.
1 fresh ripe tomato
Juice of 1 lemon
salt & pepper
3 Tbsp Sour cream
Tabasco Sauce (optional)
Pre heat your oven to 170 degrees celsius. Layer the corn chips & grated cheese in an oven proof dish that you will serve the nachos in finishing with cheese on the top. Place in the oven and bake until the cheese has melted and just starting to brown.
While this is happening prepare your toppings. Finely dice the tomato & olives, place in a bowl, you could also add some finely slice spring onions or spanish onions to this mix as well. Season with salt & pepper to taste, set aside. Mash the avocado on a plate or in a bowl and season with salt & pepper, add the juice of one lemon and if you like it spicy a few drops of tabasco sauce, mix well and set aside.
When the corn chips are ready, remove from the oven and top with the salsa, then avocado mix and finally sour cream & dinner is served!
If you want to add other things like beans, mince meat etc just make sure you layer everything, I would put the meat sauce on first and then salsa, avocado, sour cream.