Ingredients
For the pico de gallo:
1 pint grape tomatoes, halved or cherry tomatoes, quartered
1 small white onion, diced
1 jalapeño pepper, seeded and chopped
1-2 tablespoons cilantro, roughly chopped
Zest and juice of 1 lime
Salt and freshly ground black pepper
For the nachos:
1 bag Green Giant Roasted Veggie Tortilla Chips – Zesty Cheddar
Roasted corn kernels (defrosted frozen ones)
Grilled sweet onion slices
Shredded jack cheese
Black beans
Guacamole and sour cream, for topping
Directions
For the pico, combine all the ingredients in a small bowl. Season with salt and pepper and let sit for 15-20 minutes to let the flavors combine. Layer the chips with the corn, onion, cheese and black beans. Bake in a hot oven until the cheese is melted. Top with guacamole and sour cream and serve.
