This recipe originally came from a great little cookbook, Moosewood Restaurant Simple Suppers. I have changed it to suit our tastes and what we usually have on hand, but really just about anything can go here. If you can imagine it on a baked nacho then it should be right at home in this dish. It's also a great way to use some of the things you preserve over the summer months like jalapenos, corn, and salsa. One word of warning...the sour cream is baked with the nachos which means it sometimes separates a little in the oven making it looks slightly less appetizing. I would suggest still baking it, though, as it tastes wonderful warm on the nachos and helps create a sort of saucy thing.
Here is how I layer them up.
Place corn tortilla chips (we use multi-grain) in the bottom and up the sides of a baking dish (I use a 9 x 9 but use a 9 x 13 if you want a thinner layer of nachos). Mix a can of refried beans (you can use non-fat) with a tablespoon or so of water to thin them out enough to be spreadable. Spoon and spread them on top of the chips in the dish. Add some corn. This really is a dish where you layer things until they look good to you so change the ingredient amounts to suit your tastes.
Then layer on some diced tomatoes and pickled jalapeno slices.
Sprinkle on some shredded cheese (most any kind will do but I usually go for either Monterrey Jack or Sharp Cheddar), and dollop some sour cream in spoonfuls over everything. Bake it for a few minutes, and you'll be ready to dig in. I serve salsa on the side, but you could also add the salsa to the nachos before baking.
Nachos Grandes- serves 4
adapted from Moosewood Restaurant Simple Suppers
Remember, all of the ingredient amounts below are approximate. Use your judgement once you start layering everything together. The first set of ingredients are the ones on the nachos in the pictures, but underneath, I have listed other possible ingredients.
4 cups corn tortilla chips
1 15oz can refried beans mixed with a tablespoon or so of water (to thin them)
2 cups fresh corn kernels or frozen kernels, thawed and drained
1 cup diced tomatoes
1/4 cup pickled jalapeno slices
2 cups shredded cheese (I use either Monterrey Jack or Cheddar)
1/4 cup sour cream
Your favorite salsa, for serving alongside
Other Possible Ingredients:
1 tablespoon chopped green chiles or fresh jalapenos in place of the pickled
1/4 cup sliced olives
2 tablespoons scallions
1 tablespoon chopped pimiento
1/2-1 cup chopped zucchini or summer squash
Fresh chopped cilantro
Preheat the oven to 400 degrees. Layer the tortilla chips into the bottom and up the sides of a 9 x 9 (or 9 x 13 if you want a more shallow layer) baking dish. Spread the beans over the chips. Layer all other ingredients up to the salsa in the order listed on top of the beans. Bake the nachos for 15 minutes until the cheese is melted and the beans are hot. Serve with salsa on the side.