From the comfort of my Midwest kitchen, I am delighted to offer a tale that combines a touch of Tex-Mex with a dash of nostalgia. Imagine a charming get-together when a good-hearted Texas tourist introduced our neighborhood to nachos for the first time. This delicious treat has been a mainstay in our households ever since, and for good reason: it has a way of bringing people together, whether for a relaxed get-together, a lively game day, or just a comfort-food feast.
You may be asking why on earth you would want to bake nachos in a foil pan. Well, my darlings, it’s as easy as pie, leaves very little mess, and lets you be creative with toppings. And since they are easily transported in a tin foil tray after preparation, they are great for bringing cheer to neighborhood gatherings or sharing with neighbors. Simply said, nachos are like a comforting hug—best eaten with friends and family.
Enjoy these delicious nachos with some homemade coleslaw or a colorful garden salad—dressings included, of course—for a perfect accompaniment. And when you need something more, have some sour cream, salsa, and guacamole ready. A piece of apple pie, a delicious tribute to our cherished neighborhood potlucks, will round out the meal.
Make These Nachos Using Tin Foil!
Recommended serving size: 4-6
What You Need: One big bag of tortilla chips
Shredded strong cheddar cheese, measuring 2 cups (or a combination of Monterey Jack and Colby),
1 can of black beans, 15 oz., washed and drained
one sliced ripe tomato
1 finely chopped tiny red onion
1 jalapeño, diced thinly (to reduce heat, remove seeds)
half a cup of black olives, sliced
Half a cup of sweet corn, defrosted or otherwise
1 cup of cooked ground beef or shredded chicken, if desired
Tossed cilantro leaves for presentation
Toss with salt and pepper.
