Baked nachos with cheese, beans and salsa Recipe
Baked nachos are a tray of crispy corn chips baked with cheese, beans and vegetables, served with salsa and sour cream. In the USA, they’re a classic snack for games, parties and movie nights. The flavor is like a cross between a casserole, a tortilla bake and a Tex-Mex salad.
United States
Difficulty: Easy
🎉
Party
🍿
Snack
🍽️
Dinner
🌶️
Medium spicy
Umami
Spicy
Fresh
Filling
Crunchy
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4
Ingredients
- corn chips - 200 g
- yellow cheese grated, good melting cheese (e.g. cheddar, gouda) - 150 g
- red kidney beans cooked or canned, drained - 150 g
- corn canned or frozen, drained - 100 g
- tomato fresh - 1 piece
- red onion - 0.5 piece
- jalapeño chili fresh - 1 piece
- sour cream - 100 g
- tomato salsa ready-made or homemade - 150 g
- cilantro fresh, chopped - 2 tablespoon
- lime juice freshly squeezed - 1 tablespoon
Main Ingredient:
corn chips
Preparation
- Preheat the oven to 190°C (top and bottom heat).
- Drain the beans and corn in a sieve and rinse under running water, then drain very well.
- Dice the tomato finely, removing excess juice and seeds so the nachos don’t get soggy.
- Finely dice the red onion. Slice the jalapeño into thin rounds (remove the seeds if you don’t like very spicy food).
- Line a baking tray with parchment paper. Spread the corn chips over it in one fairly even layer.
- Sprinkle the chips evenly with the beans and corn, then with half of the grated cheese.
- Scatter the diced tomato, onion and jalapeño on top, then sprinkle with the remaining cheese.
- Place the tray in the preheated oven for 7–10 minutes, until the cheese is completely melted and just starting to bubble lightly.
- Meanwhile, mix the sour cream with the lime juice so it becomes slightly thinner and more refreshing.
- After removing the nachos from the oven, sprinkle them with chopped fresh cilantro.
- Serve immediately, placing bowls of salsa and sour cream alongside so everyone can scoop up nachos with the toppings.
Storage
In fridge:
1 days
Freezing:
No
Nachos najlepiej smakują od razu po upieczeniu, bo później miękną. Jeśli coś zostanie, możesz podgrzać je krótko w piekarniku, ale chrupkość nie będzie już taka sama.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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