With a bowl of this in my lap I am instantly taken back to childhood where I am sitting on the blue chair with a cup full of hot salsa, melted cheese swirled throughout. One delicious chip after another pass my lips as I ponder all the blessings in my life.
I am older, sadly, my food has gotten healthier, and the blessings seem to be multiplying every day. I am such a lucky girl.
This nacho recipe originally calls for a layer of chips, then beans/corn/salsa, then spinach, then cheese, and all of it is baked together. But I don't like the chips baked with topping because they get soggy. Life is just too dang short to eat soggy chips. So I heat the topping mixture together and dip the chips into the hot bean dip. And leave out the spinach. Nobody wants a bite of hay when they are expecting something yummy. Sometimes I leave out the cheese, too. It is good either way, but it may not classify as nachos if there is no cheese. Does anybody have a good recipe title for the cheese free version??
1/2 onion, chopped and sauteed until soft
1 T oil
1 C canned crushed tomatoes
1 1/2 C frozen corn
1 can black beans (or 1 1/2 C cooked black beans)
2 T lime juice
1 T chili powder
1 t oregano
8 oz. shredded cheese
1 box (10 oz) spinach, thawed and patted dry (optional)
2 C salsa
Saute the onion in the oil for around 8 minutes until soft. Add the tomatoes, salsa, corn, beans lime juice, chili powder, and oregano. Cook for 5 minutes until heated. Put black beans on bottom of a casserole dish, then the spinach, then the cheese. Back at 350 degrees for 20-25 minutes until the cheese is melted. Serve with chips, or as the dressing for a salad.
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