I wear a multitude of hats in my life these days, so it's always a big win for me when I'm able to multi-task. Last night's Nacho Fries was a great example. With that one simple dish, I managed to kill four birds with one stone (okay, that sounded really brutal, but you know what I mean). First and second, I was able to create content for two different campaigns -- CravOn Fries (one of the ingredients) and Corningware (the casserole I served it in). Third, I was able to write this blog post. And fourth, my family was able to enjoy a delicious dinner.
Nacho Fries Casserole
1 32-oz. package CravOn Steak Cut Fries
1 tablespoon onion salt
1 tablespoon garlic salt
1 tablespoon paprika
2 cans (10 oz. each) refried beans
1 can (10 oz.) diced tomatoes (you can use the fire roasted variety if you want more kick)
3 cups sharp cheddar cheese, shredded
1 tub (8 oz.) light sour cream
1 can (4 oz.) green tomatillo sauce
1 large avocado
1/4 cup cilantro
Preheat oven to 400 degrees Fahrenheit.
Toss the fries in a bowl with the onion salt, garlic salt, and paprika.
Spread the refried beans onto the bottom of a 3 or 4 quart casserole dish.
Spread the diced tomatoes on top of the refried beans.
Spread about half of the cheese on top of the tomatoes
Spread the fries on top of the cheese.
Spread the sour cream on top of the fries.
Pour the tomatillo sauce on top of the sour cream.
Sprinkle the remaining cheese and some of the cilantro on top.
Bake the casserole in the oven for 40 minutes.
Top with diced avocadoes and cilantro, and serve immediately. Serves 6 as a main course, 12 as an appetizer.
Click here to read my CravOn Fries post on Bonggamom Finds and learn about a great Pinterest contest they're running!