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Nachos Grande

 
One serving costs about $1.78

$1.78 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,gluten-free,gluten free,lacto ovo vegetarian lunch,main course,main dish,dinner Mexican
spoonacular Score:56%

Spoonacular Score: 56%

 

Nachos Grande might be just the Mexican recipe you are searching for. This recipe serves 4 and costs $1.78 per serving. One serving contains 636 calories, 21g of protein, and 35g of fat. It is a good option if you're following a gluten free and vegetarian diet. It works best as a hor d'oeuvre, and is done in around 45 minutes. 2 people were impressed by this recipe. Head to the store and pick up refried beans, bell pepper, paprika to garnish, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 60%. This score is solid. Try Chalupa Grande, El Grande Burritos, and Eggs Oso Grande for similar recipes.

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Lioco Sonoma Coast Laguna Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.

Lioco Sonoma Coast Laguna Pinot Noir

Elegant beyond its price point this wine is perfect on its on or with food. Blended from coastal vineyards, including Hirsch, and Teac mor along the laguna de la Santa Rosa this wine exhibits the beautiful concentration of red fruits provided by an idyllic growing season. Rich and layered but tempered with minerality this wine is ready for the drinking. Sour cherry, cedar bark, and cardomon pods. Flavors of black raspberry, pomegranate, and orange zest.

» Get this wine on Wine.com

Ingredients

Servings:
6.61 cups
6.61 cups canned tomatoes
canned tomatoes
1.5 cups
1.5 cups cheddar cheese
cheddar cheese
0.5 tsps
0.5 tsps chili powder
chili powder
2 Tbsps
2 Tbsps corn oil
corn oil
3
3  garlic cloves
garlic cloves
0.5
0.5  green bell pepper
green bell pepper
1
1  fresh green chili
fresh green chili
0.25 tsps
0.25 tsps ground cumin
ground cumin
1
1  onion
onion
1 tsp
1 tsp paprika
paprika
some
some paprika
paprika
13 oz
13 oz canned refried beans
canned refried beans
2 cups
2 cups tortilla chips
tortilla chips
5 Tbsps
5 Tbsps water
water
6.61 cups canned tomatoes
6.61 cups
canned tomatoes
1.5 cups cheddar cheese
1.5 cups
cheddar cheese
0.5 tsps chili powder
0.5 tsps
chili powder
2 Tbsps corn oil
2 Tbsps
corn oil
3  garlic cloves
3
garlic cloves
0.5  green bell pepper
0.5
green bell pepper
1  fresh green chili
1
fresh green chili
0.25 tsps ground cumin
0.25 tsps
ground cumin
1  onion
1
onion
1 tsp paprika
1 tsp
paprika
some paprika
some
paprika
13 oz canned refried beans
13 oz
canned refried beans
2 cups tortilla chips
2 cups
tortilla chips
5 Tbsps water
5 Tbsps
water

Equipment

baking pan
baking pan
baking pan
baking pan


Instructions

  1. Heat oil in a skillet, add the onion, green pepper, and garlic, and cook gently, stirring occasionally, for 5 minutes or until soft but not browned.
  2. Add the tomatoes and chili and cook over medium heat for 5 minutes, or until most of the liquid has evaporated.
  3. Stir in the chili powder and paprika and cook for 3 minutes, then add the refried beans, breaking them up with a fork. Add the measured water and cook, stirring occasionally, for 8-10 minutes, until the mixture thickens.
  4. Spoon the beans into the middle of a baking dish, arrange the tortilla chips around the edge and sprinkle with cumin. Sprinkle the cheese over the beans and tortilla chips.
  5. Bake at 400 degrees for 15-20 minutes, until the cheese has melted.
  6. Sprinkle the paprika for garnish in a lattice pattern on top and serve immediately.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.78
Ingredient
400 grams canned tomatoes
1.5 cups cheddar cheese
½ teaspoons chili powder
2 tablespoons corn oil
3 garlic cloves
½ green bell pepper
1 fresh green chili
¼ teaspoons ground cumin
1 onion
1 teaspoon paprika
some paprika
13 ounces canned refried beans
2 cups tortilla chips
Price
$0.86
$1.82
$0.04
$0.09
$0.20
$0.18
$0.20
$0.03
$0.24
$0.10
$0.40
$1.05
$1.89
$7.11

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
636 Calories
21g Protein
35g Total Fat
61g Carbs
15% Health Score
Limit These
Calories
636
32%

Fat
35g
54%

  Saturated Fat
11g
70%

Carbohydrates
61g
21%

  Sugar
9g
11%

Cholesterol
44mg
15%

Sodium
1213mg
53%

Get Enough Of These
Protein
21g
43%

Calcium
490mg
49%

Fiber
10g
44%

Vitamin A
2080IU
42%

Phosphorus
387mg
39%

Vitamin E
5mg
38%

Magnesium
126mg
32%

Vitamin C
25mg
31%

Copper
0.55mg
27%

Iron
4mg
25%

Vitamin K
24µg
24%

Vitamin B6
0.46mg
23%

Zinc
3mg
21%

Vitamin B2
0.32mg
19%

Potassium
597mg
17%

Manganese
0.33mg
16%

Selenium
11µg
16%

Vitamin B5
1mg
13%

Vitamin B3
2mg
12%

Folate
40µg
10%

Vitamin B12
0.56µg
9%

Vitamin B1
0.13mg
9%

Vitamin D
0.25µg
2%

covered percent of daily need

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