We’ve had so much snow here in Boston that we’re now using sports figures as units of measurement. For those keeping track, we’re up to nearly a Gronk of snow. That’s about six and a half feet in less than two weeks. There’ve been multiple weekly school cancellations; the T, our mass transit system, has completely shut down several times; sidewalks are nearly impossible to navigate; parking etiquette has devolved to Lord of Flies level. We’re really lucky to own a driveway, although we’ve barely shoveled out room for our car, so no visitors, please.
The Super Bowl party we were invited to was canceled due to lack of parking, so we threw together our own party and hosted close friends who live around the block. We had leftovers for a few days, including a half-eaten bag of tortilla chips. But that’s OK, because it means I get to make my new favorite go-to weeknight dinner: Nacho Pie.
I saw this recipe on an episode of Sara Moulton’s Weeknight Meals I had on in the background one weekend this fall. When she opened the show by saying the episode was devoted to pantry meals, she had my attention. The first dish was a pasta with beans and Kalamata olives. I have no recollection what the third dish was because all I could think about was the Nacho Pie in the middle.
You probably have everything on hand in your pantry already: can of black beans, can of corn, jar of your favorite salsa, an onion, and the dregs at the bottom of a bag of tortilla chips. In terms of fresh things, you’ll need a chopped up green pepper and some shredded cheese. There was once a time when I groaned when all I had in the house was a green pepper. But now that means I can make shakshuka, eetch or nacho pie, all terrific pantry meals.
You can gussy it up with other things on hand. I bought a pile of avocados which were on super sale for $0.88 cents each for the Super Bowl. I threw them in the refrigerator when they were perfectly ripe and we’ve been working our way through them these past few weeks. Add a dollop of sour cream or yogurt, and maybe a squeeze of fresh lime to perk it up.
This is a great weeknight meal that travels well the next day as leftovers. It’s vegetarian and cheap. I think you’ll love it as much as we do.
One medium onion, chopped
One green pepper, chopped
One can of black beans, drained and rinsed
One can of corn, drained and rinsed
One jar of your favorite salsa
Two cups of tortilla chips, divided
Two cups shredded cheese, divided
Enough oil to cover a skillet
Preheat oven to 400F
Heat oil in a large skillet on medium heat. When hot, add onions. Sprinkle a pinch of salt to help them sweat, and cook them on medium heat for about six minutes. When they start to soften and become clear, add the green pepper to the onion and continue to soften them for about three minutes more.
While the peppers and onions cook on the stovetop, drain the cans of corn and beans in a colander. Give them a good shake and add them to the skillet. Stir to incorporate. Add the jar of salsa to the mixture and cook it for about one minute more.
In the bottom of an oven-proof dish – I use a soufflé dish – lay a cup of tortilla chips on its bottom. Pile about ¾ cup of shredded cheese on top of the chips. Next, pour the contents of the skillet on top of the cheese and chips. Finish the dish with the remaining chips and the rest of thecheese. Slide into the oven for about 20 minutes.
The crust will get nice and bubbly. Remove from the oven and enjoy.