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Salsa Snack: Homemade Nachos

Your Monday is about to get a whole lot tastier — because we’re making nachos!

Let’s call this the appetizer to Taco Tuesday, okay?!

I’m basically a master at quickly serving up a plate of homemade nachos. It’s simple, fast and delish [plus, I don’t know a single person who doesn’t like them]. I wanted to share my tips + tricks with ya, because they’re so easy!

PS. I was recently introduced to Heidi’s Salsa… and I’m already in love with it. If you’re a salsa lover, you’ll appreciate the extra- infused lime. Just the right punch!

You-and-Lu-Nachos-Recipe

INGREDIENTS | 1 bag tortilla chips | 1c shredded cheese | 1c refried beans | 1/2c sour cream | 1 sliced jalepeno | cilantro

You-and-Lu-Nachos-Recipe

INSTRUCTIONS | heat oven to 325-degrees | spread chips on baking sheet | evenly spread refried beans across chips | sprinkle cheese over [and between!] chips | place jalapeño slices on top | bake for 7-10 minutes | remove from oven | add salsa on top or serve on side | sprinkle cilantro on top | evenly add sour cream by placing it in a plastic bag and cutting the corner end, so your create a ‘squeeze’ bottle | pinch lime over top

You-and-Lu-Nachos-Recipe

You-and-Lu-Nachos-Recipe

You-and-Lu-Nachos-Recipe

Towels: Anthropologie | Colored Bowls: Anthropologie | White Bowls: Williams-Sonoma | Succulents: West Elm | Heidi’s Salsa

Photos by Annie Shak