The Pioneer Woman Tasty Kitchen
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Fresh Corn and Bean Nachos

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Level: Easy

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Description

Your kids will love these Fresh Corn and Bean Nachos for dinner or an after-school snack. Loaded with fresh summer corn, kidney beans, jalapenos, and cheese. They are impossible to resist.

Ingredients

  • 2 ears Fresh Corn
  • 1 Tablespoon Olive Oil
  • 6 ounces, weight Tortilla Chips
  • 1 can (14 1/2 Oz. Size) Kidney Beans
  • 2 cups Shredded Cheddar Cheese
  • 2 Tablespoons Sliced Refrigerated Tricolor Jalapenos, Chopped
  • 1 Tablespoon Cilantro, Chopped
  • ¼ whole Avocado, Sliced
  • 1 cup Salsa, For Dipping (optional)

Preparation

Preheat oven to 400°F.

Cut corn off the cob. (I use a Bundt cake pan for this.)

Heat a cast iron or other skillet over medium-high heat and add olive oil. Saute corn for about 5 minutes or until it starts to get a bit charred. Stir frequently. Remove from pan and set aside.

Spread about ⅓ of the tortilla chips into your skillet. Top with ⅓ of the warm corn, kidney beans, and cheese. Repeat.

Cook for about 15 minutes or until cheese gets gooey. Top with jalapenos, cilantro, and avocado. I like to serve mine with tomatillo salsa.

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