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I didn’t grow up in a very traditional family. Our holiday meals have almost always been non-traditional instead of the usual turkey and stuffing on Thanksgiving or ham on Christmas. That also includes snacks for when we have holiday guests for the week. We have our pantry stocked with a wide variety of things to make something fast and delicious regardless of whether or not it’s a traditional holiday snack or appetizer.
As someone who loves Mexican-inspired flavors, I almost always have a can of Rosarita refried beans and RO*TEL on hand to whip something up with. With these two staples and some other things that I had in my pantry and refrigerator, I made some delicious little nacho pizzas to munch on during the day before a big holiday meal.
Food doesn’t have to be complicated to be tasty. For this recipe, all you need is some RO*TEL, Rosarita refried beans, tostadas (or fry your own corn tortillas if you’re feeling saucy), green onions, fresh tomato, Monterey Jack cheese, and pickled jalapeños. Top with fresh guacamole (recipe to follow) and you have an easy, delicious snack to munch on while you’re gathered around the table with your loved ones.
First, warm up the RO*TEL in a saucepan. If you’re like me and love some extra flavor, add a pinch of cumin, salt, and dried cilantro and let it simmer for about 20 minutes. Once warm, add the Rosarita refried beans and mix them together. When the bean mixture is warm and spreadable, take a rubber spatula and cover the tostada shell with the bean mixture.
Place on a baking sheet and cover the bean mixture with green onions and chopped pickled jalapeños. Top with cheese and bake in a 350-degree oven until the cheese is melted; about seven minutes.
Sounds good, right? But you can’t stop there. Oh, no no no. You at least need a little salsa or sour cream to top them off with, but I prefer a fresh homemade guacamole. I could eat guacamole on almost anything if I’m being honest. It’s really easy to make, too.
Five Minute Guacamole
Take the flesh from two very ripe avocados and mash them in a bowl with a fork. Once mashed, add lime juice, cumin, garlic powder, salt, pepper, fresh cilantro, and a dash or two of hot sauce if you’re feeling up to it. Note: I sometimes chop a Roma tomato and a green onion and stir it in, but when used as a topping for nachos I leave those out.
Top your nacho pizza with chopped fresh tomato and guacamole, then devour. These do come out of the oven on the soft side because the beans soften up the tostada shell so we eat it like we eat our pizza…folded in half. So easy and so good!
I found everything I needed for my nacho pizzas at Walmart, including my fresh produce. RO*TEL can be found in the tomato sauce aisle and Rosarita refried beans can be found in the international foods aisle. Find more easy to make recipes that are perfect during the holidays by visiting this link: Yes You Can Recipes!
- 2 ripe avocados
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp cumin
- 2 tbsp fresh cilantro, start with 1 tbsp and add more according to your taste
- 1-2 tsp lime juice
- a dash or two of hot sauce, optional
- Remove the flesh from the avocados and mash them in a bowl
- Add the spices and lime juice according to your taste