There are some recipes that you just don’t like calling recipes. Nacho Pie is one of them. It was basically created out of my love for nachos and layering stuff. It’s uncomplicated and awesome. But, a recipe it is not. Making nachos isn’t really a recipe either, but I’ve seen it in many a cookbook. This “recipe” uses up your pantry items, and you can even add some chopped lettuce, avocado, and sour cream at the end to fancy it up. If you want. If not, I won’t judge you.
First, spray the bottom of your iron skillet with oil spray. Give it a good go around, because Nacho Pie can really stick to the bottom if you don’t. Then, layer the bottom of the skillet with tortilla chips. We use the round ones, but you can use whatever you want. Even Doritos. Again, I won’t judge you.
Next, layer a third of your shredded cheese (we used Monterey Jack) and half of your beans on top of the chips. I seasoned our beans with chili powder and cumin, but you don’t have to. The next step will give you some seasoning and spice. You can also used canned beans. We had homemade black beans available, but the canned version would have worked just as well.
Pour 12 ounces of salsa over the mixture. Yes, jarred salsa. This provides the perfect seasoning and moisture to the pie. Plus, if you like heat, you can use medium or hot salsa.
Repeat the layering process. Chips, third of the cheese, half of the beans, half of the salsa.
For the last layer, top the pie with chips and and the last third of the shredded cheese. This will be the crunchy topping, once it’s finished baking.
Place your Nacho Pie in the oven, and bake at 400 degrees for 20 minutes, or until the mixture is bubbling, and the top is brown.
That’s all. Nacho Pie at it’s finest. The middle of the pie turns into this semi-crunchy, semi-gooey amazing yet delightful experience. The top? Well, the top keeps that nacho texture to it. It’s like having a delicious Mexican casserole, but better! I know the pictures of the steps are lacking here, but you can watch them in the video below.
Serves 4 to 6
1 bag tortilla chips
8oz shredded Monterey Jack or Cheddar cheese
1 14oz can of black or pinto beans
2 tablespoons chili powder (optional)
1 tablespoon ground cumin (optional)
1 24oz jar of salsa
2 cups shredded lettuce
1 avocado, sliced
1/4 cup sour cream
In a small bowl, mix together beans, chili powder and cumin. Set aside (This step is optional).
Generously spray a large cast iron skillet with oil spray.
Layer tortilla chips on the bottom of the skillet.
Top chips with 1/3 of shredded cheese.
Top cheese with 1/2 of bean mixture.
Top beans with 1/2 of salsa.
Repeat layers one more time.
Top second salsa layer with another layer of tortilla chips. Place the last third of the shredded cheese on top of the chips.
Bake for 20 minutes, or until the pie is bubbling and the top is golden brown.
Pull out of the oven, and top with shredded lettuce, sliced avocado, and sour cream.
Serve and enjoy.