Ingredients
The following ingredients have 6 Servings
- 10 oz tortilla chips
- 2 cans (15-oz) chili beans (not drained)
- 1 cup sweet corn (defrosted if from frozen)
- 1 large red onion (chopped)
- 1 pound tomatoes (chopped)
- 1 large red pepper (chopped)
- 1/3 cup black olives (sliced)
- 1 1/2 cups shredded cheddar cheese
- 1 avocado (sliced)
- plain Greek yogurt OR sour cream (to serve)
Instruction
- Heat your broiler to the hottest setting.
- Place the tortilla chips in an oven-safe skillet or baking dish. The size of the dish depends on how you like your nachos - use a smaller one for more crunchy chips and a larger one for more softer chips. I like them more crunchy, so I use a smallish skillet.
- Top with all the ingredients in the order listed, except for the avocado and yogurt/sour cream. Broil until the cheese is hot and bubbly, about 5 minutes. Pay close attention so your chips don't burn!
- Serve immediately with avocado and yogurt or sour cream.