Try chef Curtis Stone's
recipe for Baked Nachos, a tasty family favorite from his complete seven-day menu
Servings: Serves 4
Ingredients 8 corn tortillas , torn into large pieces8 ounces cooked kidney beans2 large tomatoes , seeds removed and cut into a small dice (reserve some for garnish)6 ounces mozzarella , torn into small pieces6 ounces grated Monterey Jack , shredded1/4 bunch fresh cilantro , chopped rough (reserve some for garnish)Low-fat sour cream or low-fat yogurt to serve
Preheat oven to 375°. Arrange the torn pieces of tortilla on a baking sheet and bake for 7 to 8 minutes or until the tortillas are crispy. Remove from oven and allow to cool slightly.
On an oven-safe serving tray or round baking sheet, lay a layer of tortilla crisps on the bottom. Layer with the beans, tomatoes, cheeses and cilantro. Add another layer of tortilla, and repeat process until all ingredients are used.
Once the nachos are arranged, bake in the oven for 4 to 5 minutes or until the cheese is completely melted. Remove from oven and serve with sour cream or yogurt drizzled over the top, and garnish with reserved cilantro and diced tomato.