My Foodie Call

My older son loves nachos.

He likes the “junky” kind. (His name for it). You know the kind.

The nachos with the fake “cheese-like” sauce?

Not to name names, but it rhymes with Melveeta.

He ate these “junky nachos” at a Halloween bash a few nights back and has been asking for them ever since.

I do actually make nachos…healthier ones of course.

It had been a while, so I figured it was time.

Nothing magical about my recipe. This here is just a healthier version.

What I used.

My stuff:

Ingredients

• 2 Bags Food Should Taste Good Chips (Love this brand. All flavors rock. this time we did lime)
• 1 can Vegetarian Refried Beans
• 1 can of pre-sliced black olives
  
• 1 onion (fine chop it)
• Daiya cheddar style shreds (although I didn’t have enough vegan cheese so I had to use some regular cheese as well)
• Trader Joe’s salsa  verde (don’t let the green chiles scare you away, this salsa is MILD, MILD, MILD)

Directions

1. Pre-heat the oven to 350 degrees.
2. Layer your chips on a pre-sprayed baking sheet.
3. Using a knife, scoop and slather your chips with the refried beans. (I end up picking up lots of chips and spreading the beans on them and placing them back in the pile)
4. Layer onions, black, olives, cheese…
5. Layer more chips, beans, onions….you get the idea.
6. Cook for 10 minutes. Scoop salsa onto top of your nachos. (I wait the 10 minutes on the salsa so that it does not make your nachos too soggy)
7. Cook for another 5 minutes (or until your cheese is melted).

Serve up with a side of sliced avocado and call it a home-cooked “junk” meal.

Older son left the table stuffed. A good thing.