Quick Fix: Nachos

This recipe is one of my favorites for a quick and easy meal during the week.


  • 2/3 Cups Greek yogurt
  • 2/3 Cups chili or bean dip
  • 2/3 Cups shredded cheese (cheddar, queso blanco, Monterey Jack, or another mix of mild cheeses)
  • Your favorite salsa, hot sauce, or barbecue sauce, to taste
  • 9-12 ounces of your favorite corn tortilla chips


  • Two personal-sized soufflé dishes or ramekins
  • Several large spoons


  • Divide the chili or bean dip evenly between the two dishes. Spread the mixture with the back of a spoon to smooth out the surface.
  • Cover the beans with a generous helping of your favorite hot sauce.
  • Now divide the yogurt evenly between the two dishes. Once again, use the back of a spoon to spread the yogurt evenly.
  • Cover each dish with a generous portion of cheese.
  • Preheat an oven or toaster oven to 325 degrees Fahrenheit/160 degrees Celsius.
  • Bake your nachos for 14 minutes or until the cheese is bubbly and just starting to brown on top.
  • Serve immediately, alongside your favorite tortilla chips.

Cooking Notes:

  • Personally, I love using a jalapeño garlic sauce to spice up my nachos. However, if I am making this dish for an audience of uncertain heat tolerance, I substitute barbecue sauce.
  • In a rush? You can prep this meal the night before; just cover the dishes and place them in your refrigerator until ready to bake.

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