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Nachos are one of my go-to “Company best” recipes. Not only do my nachos get a lot of compliments from dinner guests, but they are also an easy one-pan meal and feed a crowd effortlessly. This is my basic nacho recipe that I’ve perfected over the years – please note, I haven’t listed quantities because I always eyeball it and scale up/down depending on how many people I’m serving.
- Tortilla chips
- Boneless, skinless chicken cut into small pieces
- Grape tomatoes
- Avocado slices
- Chopped yellow onion
- Black beans
- Chopped cilantro
- Shredded cheese
- Cooking spray
Line a baking tray with foil and spritz with cooking spray. (If you prefer cooking oil, dab a small amount on a paper towel and grease the pan that way - you don't need much, just a tad to help prevent sticking.)
Spread a thick layer of chips over the pan, covering it completely. On top of the chips, layer the avocado slices, followed by the beans, chicken, tomatoes, onion and cilantro.
Complete the nachos with a generous layer of cheese that completely covers the ingredients.
Bake at 350 degrees for roughly 20 minutes or until cheese starts to brown lightly.
Serve with salsa, sour cream, sliced jalapenos and/or guacamole!
This recipe is also a budget option when you’re serving a group, since it utilizes low-cost ingredients such as tortilla chips and chicken. You can further reduce the cost by stocking up on pantry staples whenever there’s a great sale – that way, you can pull many of the ingredients out of the cupboard at a moment’s notice. And if you’re more into online shopping than schlepping through the grocery store, you can still save; coupons aren’t just for the newspaper anymore!
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What’s your favorite frugal recipe? Do you use online coupons to save on your pantry essentials?
I visited Catherine a few weeks back, and we had some grand culinary adventures, from egg tacos to fabulous pastries. But the most memorable began when we ran to the grocery store to pick up a few dinner supplies. While we were going through the checkout, Catherine noticed that the customers in front of us had some very unusual flavors of potato chips; with our curiosity piqued, we had to grab a few bags for ourselves:
Why yes, those are cappuccino flavored potato chips. It sounded so disgusting that we simply had to try it; surprisingly, it wasn’t bad, tasting more like cinnamon and sugar toast than anything else. But Catherine had a brilliant idea:
Ladies and gentlemen, may I present to you: Dessert Nachos. The recipe is simple: Layer a bowl with cappuccino chips, cover with mudslide ice cream, and top with a piece of See’s Candy. I know this sounds horrific, but it was so, so good; eating the chips with the ice cream really brought out the coffee flavor. This dish is best enjoyed with Jack Daniels on the rocks and a viewing of Johnny Mnemonic, for those with truly refined palates like myself.