It was basically the greatest. Making both the nacho sauce and the nacho cheese at the same time doesn't add anything to the cooking time, as the nacho cheese is easy to cook whilst simmering, but I would suggest perhaps making it in advance, otherwise the nacho cheese is a bit runny. But still delicious!
I am really loving this nacho cheese dip. It goes with everything!
nacho cheese nachoes
half a red onion (diced)
one clove garlic (minced)
four tomatoes (diced)
one can refried beans
handful mushrooms (diced)
1 can kidney beans if that's your thing
1 tablespoon cumin
1 teaspoon paprika
a few shakes of oregano and parsley
two squeezes of tomato sauce
corn chips
rice if that's your thing
method
In some oil, fry the onion, garlic, cumin, paprika, oregano, parsley, and tomato sauce. Don't let the spices burn! Fry until the onion softens, then add the tomatoes and kidney beans, and leave to simmer, lid on, for ten minutes. Then add the mushrooms, and simmer lid on for another six or seven minutes. Add the refried beans and allow to heat through, then serve, topped with delicious nacho cheese.
4 comments:
Does the 'cheese' work well? I've tried stuff like cheezly and just brought it straight back up.
Only real trouble I've had with veganism.
This cheese tastes like Doritos 'nacho cheese' corn chips. So - sort of? I mean, it's basically perfect for this purpose (as nachos, and I'm hoping on top of burritos), and it's worked okay for toasted sandwiches, and mixed in with pasta to give a sort of 'melted cheese' thing, but it doesn't taste like cheddar or whatever.
Not really looking for a real cheddar taste, would rather create my own type of thing.
Do you think this could go well with lasagne as a white sauce?
Looking for an excellent Nacho recipe. I posted a link to the recipe. Enjoy everyone!
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