At the office, when we aren’t busy actually working, there are a few of us who regularly sit around chatting about food. This is my favourite part of the day!
One of the guys at work, married with two teenage daughters, described a really easy recipe he has for nachos which is handy for a busy household.
He refers to them as ‘personal’ nachos because they are made in individual bowls. This is to make sure that the corn chips don’t get soggy. Pretty clever, right?
He is also a big advocate for Aldi so staying true to his recipe, I purchased all the ingredients from Aldi.
‘Personal’ nachos
- 1 tin red kidney beans
- 1 jar salsa (mild)
- 1 packet corn chips
- A good shake of cumin powder (I used paprika)
- Shredded cheese
- 1 avocado
- Sour cream
- Preheat the oven to 180 degrees
- Fry the kidney beans and cumin powder until soft then mash. Stir in the salsa
- Using individual bake-proof bowls, create layers of corn chips, cheese and sauce
- Bake for 5-10mins until the cheese is melted
- Garnish with sliced avocado and sour cream
Variations
Add onions, corn kernels or diced tomatoes to the sauce. Garnish with spring onions.
So how does it rate?
I love the idea of making individual serves, because in theory, that means no waste. I was a little too generous, so next time I would be more careful with the portion. I would have though to use vegie mince so I like the idea of just having beans. I wasn’t thorough in mashing the kidney beans and I added corn kernels so the sauce would be chunky. This was so quick and easy to make AND it tasted great. That’s equals a happy me x 2!
[...] Vegie nachos [...]