recipe

These nachos are a cinch to make and can turn after-school snack time into a fiesta!

safety
  • Uses the oven
  • Uses a knife
difficulty
  • Intermediate
time
  • 35 minutes
yield
  • Serves 4 to 6

hey curious cook—

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Prepare Ingredients

1
(15-ounce) can pinto beans
4 ounces
tortilla chips
1 cup
shredded Monterey Jack Cheese
2
scallions, sliced thin
1 cup
tomato salsa
Greek yogurt or sour cream

Gather Cooking Equipment

Colander
Can opener
½-cup dry measuring cup
8-by-8 inch square baking dish
Oven mitts
Cooling rack
Spoon
1
 
1
(15-ounce) can pinto beans

Adjust oven rack to middle position and heat oven to 400 degrees. Set colander in sink. Open can of pinto beans and pour into colander. Rinse beans with cold water and shake colander to drain well. Measure out ½ cup beans; refrigerate remaining beans for another use.

 
2
 
4 ounces
tortilla chips
1 cup
shredded Monterey Jack cheese

Spread half of chips in even layer in 8-by-8-inch square baking dish. Sprinkle chips evenly with half of cheese.

 
3
 
2
scallions, sliced thin

Sprinkle beans over cheese, then sprinkle half of scallions on top. Repeat with remaining chips, cheese, and scallions.

 
4
 

Place baking dish in oven and bake until cheese is melted, 7 to 10 minutes. Use oven mitts to remove nachos from oven (ask an adult for help). Place baking dish on cooling rack. Let cool for 2 minutes.

 
5
 
1 cup
tomato salsa
Greek yogurt or sour cream

Spoon half of salsa over top of nachos. Serve with remaining salsa and yogurt or sour cream.