I normally put lots of toppings on my nachos: beans, corn, onion, bell peppers, olives, jalapeños... sometimes even tofu and/or tempeh as well. These nachos are a much simpler, but that makes them nice and easy to throw together with kids. The Kidlet, of course, loved the tortilla chips, but she really enjoyed the beans and corn a well.

Nachos

Slightly adapted from the Complete Cookbook for Young Chefs by America's Test Kitchen

Ingredient

• 100g tortilla chips
• 1 c. shredded Monterey Jack cheese
• 1/2 c. cooked pinto beans
• 1/2 c. frozen corn
• 2 green onions, chopped (optional)
• salsa and/or sour cream, to serve

Directions

1. Place half the chips in an even layer in the bottom of a 20cm (8") square pan.
2. Top with half the cheese, followed by half the beans, half the corn, and half the green onions.
3. Repeat the layers on top.
4. Bake at 200°C (400°F) for 7-10 minutes.
5. Serve with salsa and sour cream.