NACHO mother's nachos.

Definitely none of that fake orange gelatinous gooey stuff!!!

Nachos usually make their way to the Saturday lunchtime table at our house. 

Mostly because they are quick, easy, hearty and I can load them with lots of healthy add-ons!

Plus, all you really have to have is chips and cheese and you can make them however you want. 

Here is my so-called recipe (if you can call it a recipe):

NACHOS

Chips

Cheese

1 can black beans, drained

Genereous handful green onions

Sliced olives

1 cup frozen corn (or canned)

Diced tomatoes

Cilantro

Avocado

Salsa

Sour cream (or Greek yogurt)

S/P

Preheat the oven to 400. 

Fill a 9x13 pan with your favorite tortilla chips.

Cover chips with a couple handfuls of cheese. 

Evenly distribute green onions, olives, corn and black beans.

Add a little bit more cheese.

Put in oven and bake until cheese melts, about15 minutes.

Slather with sour cream and salsa, then top with remaining fresh ingredients. 

Serve like you would a casserole, but no eating utensils aloud...

Only lots of napkins!