This is the perfect last minute meal. It only takes about 10 minutes to assemble and 30 minutes to cook. You end up with a full pan of pizza nachos that the whole family is going to love. I try to keep these ingredients on hand for those nights when I just don’t feel like cooking, or if my children decide to bring over friends for dinner. It’s always a well-received meal.
Check out what they are saying about this recipe over at Serious Eats:
“This loaded version of pizza nachos is layered with all the fixin’s: tomatoes, pepperoni, sweet peppers, onions, olives, and loads of gooey mozz.”
You can add and subtract whatever you want to this dish to make it suit your personal tastes. Split it half and half to please both kids and adults!
Ingredients
10 ounce bag Santitas tortilla chips
6 ounce can Hunt’s tomato paste
12 ounces cherry tomatoes, chopped
1/2 teaspoon oregano
Kosher salt
16 ounces Kraft shredded mozzarella cheese
6 ounces pepperoni, sliced thin
2 sweet peppers (green bell pepper, banana pepper), seeded and sliced thin
1 small red onion, sliced thin
1/2 cup sliced pitted black olives
Instructions
Adjust oven rack to middle position and preheat to 375°F. Scatter chips in 13- by 9-inch baking dish. Stir tomato paste, tomatoes, oregano, and 3/4 teaspoon salt in bowl to combine.
Spoon tomato mixture over chips. Scatter cheese on top. Scatter pepperoni, peppers, onion, and olives over the top. Bake until cheese is melted and nachos are hot, about 20 minutes. Serve immediately.
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Quick Tip: Add some zip with pepper jack cheese or spicy nacho cheese.
Thanks again to Serious Eats for a great combo recipe.