July 25, 2012 by The Sweetest Plum
1 bag plain corn chips
1 bottle salsa
1 tub sour cream
1 bag grated cheddar cheese
1 bag grated mozzarella
1 brown onion
1 spanish onion
1 green capsicum
1 tin chilli beans/kidney beans
1 ripe avocado
Salt, pepper olive oil
2-3 bottles of cooking wine
Dice tomatoes and half Spanish onion into bowl with olive oil, salt and pepper. Drink one glass cooking wine (this does not count as a drink).
Mash avocados in bowl with splash of lemon juice, olive oil, salt pepper (big boys may move on to a second glass of cooking wine, others will finish glass 1).
Cut large-ish pieces of brown onion, thin slices of capsicum and open tin of chilli beans, draining excess sauce for nachos later (open wine bottle and pour glass to take to the stove- once again this does NOT count as a standard drink).
On low/med heat cook onions until translucent, then add capsicum. When capsicum is softening add beans to pan (and celebrate with a lovely slug of wine – straight from the bottle if you are so inclined).
Line oven dish with corn chips, cover with cheddar cheese and a light sprinkle of mozzarella, then a liberal dressing of salsa and the sauce from the beans. Repeat this process in topping layers until all the chips are gone (or until the wine is gone in which case open second bottle- which again does not count, this is part of the cooking).
Pop in oven on 180 degrees for 20 minutes. Serve three sides of tomato and onion salsa, guacamole, beans/capsicum/onion in their own bowls as well as sour cream. Serve nachos in oven dish and allow people to serve themselves.
Sit back, relax and enjoy your nachos with your first drink of the evening- maybe a nice, cold Mexican beer.
Enjoy. And remember you don’t look drunk if you’re cooking – as long as you’re not wearing a sombrero on nacho night.