Ingredients
- 11 ounces (310g) condensed nacho cheese soup
- 7 ounces (200g) cooked elbow macaroni
- 15 ounces (400g) black beans
- ⅓ cup (85ml) milk
- ½ cup (handful) shredded cheddar cheese
- ½ cup (handful) crushed tortilla chips
Method
- Stir the beans and macaroni in a bowl.
- Stir the soup and milk together, then pour over the beans and macaroni.
- Transfer the contents of the bowl into a lightly greased 8-inch square baking dish.
- Cook for 25 minutes.
- Top with cheese and tortilla chips.
- Bake the nachos and black beans bake until the cheese melts, then serve.
Notes
- This is a great recipe for the whole family to enjoy and boasts not only tortilla chips and cheese but also black beans, making it a complete meal in one which everyone will love.
- This is a Tex-Mex dish which also features macaroni for a touch of Italy. The result is an economical dish which is flavorful and appeals to all the senses. Throw it together with no fuss and you can have this on the table for everyone to enjoy in about half an hour.
- Use shell pasta instead of elbow macaroni if you prefer.
- It is a winter warmer of a dish, so consider it during the fall or winter when you want to serve up something warming and hearty.