Supper Nachos Recipe

It’s June.
I have boys that love sports.
Can you guess where we spend four nights a week?
Yep, the baseball field.
This year, almost every single game is at 5:30. And the coaches want them to be there 30-45 minutes early.
It takes about 10 minutes to get to the field. My oldest son’s games last two hours.
Which means we either have to eat dinner at 4:30 or 8:00.
Both options kinda stink.

Most nights we eat in shifts. So I rely heavily on recipes that can be re-heated easily. And of course they have to be thrown together quickly. This recipe for Supper Nachos fits the bill. It’s one that I remember making (and eating) as a girl. It is totally adaptable, you can add or subtract ingredients according to your family’s liking. Or if you are like me, according to what you have on hand. 😉

Supper Nachos

1 pound hamburger
1 onion, diced
1 can of refried beans (or black beans)
1 can diced green chilies
1 can of olives, sliced
1 green or red pepper, chopped
1-2 cups salsa or taco sauce
2-3 cups grated cheddar cheese
Tortilla chips
Sour cream, tomatoes, and green onions for garnish (optional)

Brown hamburger with onion; drain fat. Stir in the beans and green chilies. Spread into the bottom of a greased 9×13″ pan. Sprinkle olives and peppers over the top. Pour the salsa evenly over the top. Sprinkle with cheese. Bake at 350° for about 25-30 minutes till hot and bubbly. (Or heat up in the microwave.)  Serve with corn chips. I usually put the sour cream, tomatoes, and green onions on the table and let people take them if they want to. 🙂