Nacho Papupaistos
recipe

A Mexican-inspired nacho casserole that combines nachos, beans, and a delicious creamy cheese mixture. Perfect for family or friends!
Preparation time: 1 hour
Serving size: 4-6 servings

Ingredients:

- 1 liter Indian Original nachos
- 3 onions
- 3 cloves of garlic
- 2 tablespoons olive oil
- 1 jar Indian Salsa Original
- 400 g pre-cooked kidney beans
- 1 bunch fresh cilantro leaves (about 1 cup tightly packed)
- 2 dl cream
- 2 dl cottage cheese
- 1 dl grated cheese (+ a few slices of butter)
- 250 g buckwheat pasta

Instructions:

1. Boil water and add the buckwheat pasta. Cook for about 2 minutes and drain.
2. Slice the onions and garlic. Sauté them in olive oil in a wok pan until the onions are soft.
3. Add the nachos, rinsed and drained kidney beans, Indian Salsa, and chopped cilantro to the pan. Heat the mixture.
4. Stir in the cooked pasta, cottage cheese, and cream. Mix well.
5. Pour the mixture into a greased baking dish. Sprinkle grated cheese on top and add a few slices of butter if desired.
6. Bake in the oven at 175°C (350°F) for about 45 minutes.

Nutritional Information (per serving):

- Energy: 350 kcal
- Protein: 15 g
- Carbohydrates: 45 g
- Fat: 12 g
- Fiber: 6 g

Reviews: 3.51 (2688 reviews) ★★★★★ share