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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 1 |
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When I have leftover rice I like to use it for nachos or tacos. These nachos are over the top and more than just a snack. Ingredients:
corn tortilla chips |
leftover red rice and beans (check out my recipe for spanish rice) rice.html >spanish rice |
shredded cheddar cheese |
shredded monterrey jack cheese |
avocado |
Directions:
1. I make these in a toaster oven, but you can do it in the oven. Lay chips out on cookie sheet evenly. Top with leftover rice and beans. Add shredded cheeses. Bake at 250 for 10 min or until cheese is melted. Remove from oven and top with avocado chunks. Add a side of salsa and enjoy.
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