Uh, so yeah. Long time no post. Well, you know how it is- you get busy, things come up, and some things sort of slip through the cracks. Like cooking, plating your food, taking pictures of your food, editing the pictures, and putting together a post all about it. Don't get me wrong, I have been cooking. But it's the kind of stuff that's so easy and convenient that I would even think of putting it up on here. Or repeat recipes, some that I've even posted repeatedly on here. Or stuff pulled from the freezer (I do have a recipe for one of those meals, coming soon). But I've got at least a few photos in the can, so there'll be a bit more posting to come. This definitely falls in the category of easy and convenient, assuming like me you always have tortilla chips and pepper jack cheese (why wouldn't you?). Last Friday night I was going to make my favorite Bean, Corn and Tortilla Salad for dinner. But my lettuce was looking a bit raggedy, to say the least. So, I thought to myself, "What do I have when I remove the lettuce?". The answer of course was some pretty good nacho toppings.
Adapted from Everyday Food by me
Tortilla Chips, your personal favorite
1 can pinto beans, drained and rinsed
1 10 oz. frozen corn, thawed
1 small bunch scallions, diced
1/3 cup salsa, your personal favorite
1 or 2 plum tomatoes, seeded and cut to your preference- sliced, diced, chopped
Shredded Cheese- I used a little cheddar, a lot of pepper jack
- Preheat oven to 250 degrees. In a small bowl mix together the beans, corn and salsa. Warm in the microwave for about a minute.
- In a baking dish (I used a pie plate), lay out a layer of tortilla chips and sprinkle with scant amount of cheese. Top with half of bean mixture, then scallions and tomatoes. Top generously with cheese. Repeat for one more layer, using rest of bean mixture.
- Bake for 15-20 minutes, will warmed through and cheese is well melted.