Recipe: Super Simple Nachos Supreme

This is what you do. You come in from your evening run. You turn your oven to 350 degrees to preheat. You pull out a 9×13 casserole dish. You layer some corn tortilla chips on the bottom. You sprinkle some black beans on top of that, either from a can or some that you’ve cooked yourself. Then you shred some cheese on top of the beans. Monterey Jack is good. So is cheddar. You could probably do both and it would be very tasty. Then you layer some more chips, some more beans, and some more cheese. The oven should be preheated by now, so pop in the casserole dish and find yourself a nice big red tomato. Chop it up. Then open a can of black olives. Slice up about half of them. Slice two or three green onions. Halve a couple of avacados and chop them into chunks as well. It’s been about 10 minutes, so you should probably peak into the oven. Is the cheese all melted? Is it starting to brown a bit? If so, take it out. Set it down somewhere to let it cool. (Don’t forget to turn the oven off.) Then start sprinkling on the good stuff. It doesn’t matter what order. Tomatoes, olives, onions, avacado. You really can’t go wrong. Then pull out a plate and serve yourself a nice big helping. It’ll be a bit messy, but don’t be afraid to lick your fingers. It’s a great post-run dinner. Light, easy, fresh, fast.

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  1. Sounds scrumptious. I’ve discovered my egg slicer slices olives pretty well, usually two, maybe three at a time. Allows me to buy and store only cans of whole olives, slicing them when I need to.


  2. lizzie

    August 5th, 2010 at 11:11 pm

    You always have such handy suggestions, Nancy. I much prefer whole olives, but they are a pain to slice sometimes.


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