Tuesday, July 8, 2014
Layered Nacho Bake
Every party needs a good dip, it's just a must when planning the menu. Sometimes it's even fun to make a meal out of a dip, especially one that's layered with all kinds of goodness.
While I was planning my recipes for this series, I knew I wanted to include some appetizers. You just never know when you'll receive an impromptu invite to a gathering and I always like to bring a dish along. If I'm short on time, then it helps to have a few choices in the freezer to choose from.
Like this nacho bake for example. There are plenty of additional toppings you can add, especially taco seasoned ground beef but I kept it pretty simple this time around. Here's what we've got:
Step 1: a nice layer of refried beans. I made up a batch of my slow cooker refried beans just for this purpose. I didn't exactly measure, but there's at least one cup in the pan.
Step 2: next add about 1/2 cup of enchilada sauce. Again, I love to use this homemade version, it's very easy but certainly don't feel bad about using a store bought brand.
Step 3: sprinkle 1 cup of cheese on top.
Step 4: toss a few tablespoons of mild green chiles in there.
Step 5: place one layer of saran wrap around pie plate and then finish with a layer of foil. Label, date and write the instructions on foil before placing in the freezer.
When ready to use; thaw completely. Heat in the oven at 350 degrees for 15 minutes or until cheese is melted and bake is heated through. You can then serve with your favorite toppings such as: lettuce, tomato, bell peppers, avocado, olives, salsa and sour cream. Of course, don't forget the tortilla chips!