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Epicurious

Nachos Grandes

Is this really dinner? It is casual, messy finger food, but it has beans, grain, and cheese, it’s quite filling, and kids love it. We like Cheddar, Monterey Jack, or Mexican cheeses such asadero and queso quesadilla for this recipe.

Recipe information

  • Yield

    serves 4

Ingredients

4 cups corn tortilla chips
1 15-ounce can of refried beans
1 1/2 cups diced tomatoes
1 tablespoon minced canned or fresh chiles, or more to taste (optional)
1/4 cup sliced black or green olives
1/2 cup of your favorite salsa
1/4 cup sour cream
6 ounces shredded cheese (about 2 cups)
2 tablespoons minced scallions

Preparation

  1. Step 1

    Preheat the oven to 400°. Choose a baking dish about 9 × 13 inches, with 2 inch-high sides.

    Step 2

    Layer all of the ingredients in the baking dish in the order given above. If the refried beans are too stiff to easily spoon over the chips, thin them with a little water.

    Step 3

    Bake for about 15 minutes, until the beans in the center are steaming hot and the cheese is melted and bubbling.

  2. Variations

    Step 4

    Add corn kernels, shredded zucchini, chopped pimientos, or chopped cilantro to the assembly.

  3. Serving & menu ideas

    Step 5

    Serve with Broccoli Slaw (page 208) or avocado slices. Top off this fun simple supper with a 5-Minute Milkshake (page 281).

Cover of the cookbook Moosewood Simple Suppers with a red floral motif.
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
TagsNachosBean and LegumeVegetableCheeseDairyMainDinnerGluten FreeNut FreeVegetarianQuickEasyWeeknight MealsOven BakeSuper BowlCookbooks
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