Our Incredible Nachos Recipe
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  • Cutting board
  • Chef knife
  • Large spoon
  • Large frying pan
  • Large oven-proof dinner plates
  • ½ large onion – diced
  • 1 – poblano pepper – diced
  • 2-3 stalks of celery chopped
  • 1 – 15.5 oz. can of dark red kidney beans
  • 1 – 10 oz. can of Rotel Original diced tomatoes & green chilies
  • 1-2 tbs of Cumin (to taste)
  • 1-3 tbs of chile powder  (to taste)
  • 1-2 tsp of granulated garlic  (to taste)
  • Tortilla chips – as much as you dare
  • Sliced jalapeños – to taste
  • Grape tomatoes – to taste
  • Romaine lettuce – to taste
  • Guacamole – see recipe here
  • Chop up vegetables (onion, poblano pepper, and celery).
  • In a large frying pan, place a small amount of olive oil.
  • Place onions, poblano and celery in pan and cook over medium to medium-low heat until half cooked (still firm).
  • When half cooked, place the kidney beans (drain off half the liquid in the can) and the Rotel in the pan with the vegetables.
  • Add spices to mix and stir (cumin, chile powder, and granulated garlic). Stir well and simmer over medium-low heat.
  • While this is simmering, get your large dinner plates and cover with tortilla chips.
  • Optionally, cover the entire surface of the chips with sharp cheddar cheese slices.
  • Place sliced jalapeños over the chips (or cheese).
  • Place plates in oven at 190 degrees Fahrenheit for about 10-15 minutes. (If you added cheese, monitor closely. We usually use the broiler when we have cheese, so be careful. They get hot in a hurry.)
  • When mix has gotten thicker, that is, most of the liquid has been cooked off (approximately 15-20 minutes), spoon the chile mix over the chips.
  • Add lettuce, guacamole, and grape tomatoes over the mix, in that order.
  • Loosen your belt and enjoy!

Serves 2-4 people