Nachos are one of our quick, easy meals. Here's an example of a recent nacho night that incorporated leftovers and fresh veggies.
Meat and/or beans
1. Preheat the oven to 350 degrees.
2. Add a layer of tortilla chips to a shallow dish or cookie sheet.
3. Prepare your toppings and layer on top of the chips.
*Chop veggies. (We have an abundance of tomatoes, so they're a must at every meal right now! Also included spinach greens, small green pepper and medium onion. I'll save half of this onion, pre-chopped, for another meal. Trimmings and tops go into the food scrap bucket for compost/chickens/pigs.)
*Re-heat and prepare leftover chicken and beans. (Since the chicken was put away with its broth after a crock-pot meal last week, we heated it so we could pull the meat out without too much juice. Chopped the chicken roughly. Also re-heated the last of the leftover butter beans.)
*Grate cheese. (We usually have cheddar in the fridge, but you could use any kind!)
4. Heat in oven for 10-15 minutes until cheese melts.
5. Top with salsa and enjoy! (Guacamole and sour cream would also be delicious to add.)