Yes, the title of this recipe sounds like something that would have been served to the Brady Bunch, but it is so easy and cheesy that I think it is a boon to the repertoire of any busy kitchen-witchy mom with hordes massing at the screen door. You can defend yourself with carrot sticks and douse them with lemonade while the pie is in the oven.
Nacho Pie
2 eggs, beaten
2 cups crushed tortilla chips (approximately 6–8 ounces)
2 cups (6–8 ounces) grated jack cheese, or your favorite combination
1 (12-ounce) jar chunky salsa
1 (4-ounce) can green chilies, rinsed and sliced into strips
Chopped fresh cilantro
Sour cream, optional
Heat oven to 400 degrees. Grease a 12-inch glass pie pan or other wide, shallow casserole. Combine eggs and crushed chips in a large bowl, mixing well. Press mixture evenly onto bottom and sides of prepared pan. Bake 10 minutes, then remove from oven. Sprinkle on most of the cheese, then the cilantro, some or all of the salsa, and arrange the chilies, then top with the remaining cheese. Bake until cheese is melted, about 10 minutes. Let rest a couple minutes, and then cut into wedges to serve. Top with sour cream, if desired.
The green chilies and cilantro are just some of many options that can go into the pie; other examples include sliced olives, chopped onions or scallions, cooked beans, or even a little leftover cooked meat. If you don’t have salsa, use fresh sliced tomatoes and minced peppers. I like lots of greens and veggies with all that cheese; use what you like best. I have found that grated carrot can find its way into a lot of places (such as the crust; about 2 grated carrots should do).