- 1 [7-ounce / 200-g] bag round nacho chips
- 8 ounces [227 g] Colby cheese, grated
- 1 cup [250 mL] seeded tomato dices
- 1 cup [250 mL] frozen corn kernels
- 1 cup [250 mL] drained canned kidney beans
- 1 teaspoon [5 mL] chili powder
- 1/4 cup [60 mL] chopped green onion
- Guacamole [Mexican dip]
- Salsa [mild, medium or hot, to taste]
- Sour cream
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- Arrange half of nacho chips onto a baking sheet.
- Top with half of grated cheese, half of tomato dices, half of corn kernels, half of kidney beans, half of chili powder and half of chopped green onion.
- Repeat layers.
- Bake into a preheated 400°F [200°C] oven for 8 to 10 minutes, until cheese melts.
- Serve hot, along with guacamole, salsa and sour cream, arranged into a pinwheel-fashion, to dip in.
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