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Mexican nacho casserole

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Ingredients for 4 servings:

  • 2 corn cobs
  • 1 can kidney beans
  • 2 bell peppers
  • 1 onion(s)
  • 200 ml salsa
  • Nachos
  • Cheese, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Steam the corn on the cob for about 10 minutes, then remove the corn from the cob. Wash and chop the bell peppers. Peel and chop the onions. Mix the onions with the bell peppers, corn, salsa, and kidney beans and place them in a casserole dish. Lightly chop the nachos, place them on top, and sprinkle with cheese. Bake the casserole in a preheated oven at 200°C (top/bottom heat) for 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Mexican nacho casserole