FIVE INGREDIENT COOKING: Nov. 6 is National Nacho Day — olé

Pam Griffin

Sausage Nachos

5 oz. corn tortilla chips

2 cups cheddar cheese, shredded

8 oz. sausage, cooked and crumbled

1 tomato, finely chopped

1 avocado, finely chopped

2 jalapeños, finely chopped, optional

2 oz. sour cream, optional

Preheat oven to 400.

Spread chips on an oven proof plate, top with sausage and cheese.

Bake until cheese melts, about 10 minutes.

Top with remaining ingredients. Makes 4 servings.

Nachos Agrios

Sour Cream Nachos

2 1⁄2 cups refried beans

5 - 6 oz. tortilla chips

1 cup grated Swiss cheese

1 cup grated provolone

1⁄2 cup sour cream

1 jalapeño, stemmed, seeded, and diced, optional

1 Tbsp. chopped, drained, jarred pimientos, optional

Preheat oven to 300. Heat refried beans in a pan over medium heat until hot.

Spread chips out evenly on a large oval ovenproof dish. Spread beans on top of chips, sprinkle cheeses evenly over beans, and scatter jalapeños over cheese, if using.

Bake until cheese is completely melted, about 5 minutes. Garnish with dollops of sour cream, then scatter pimientos over nachos, if desired. Serve immediately.

Over the Top Nachos

1 lb. ground beef

1 onion, finely diced

Salt and pepper to taste

1 (16-oz.) can refried beans

1 (14.5 oz.) pkg. tortilla chips

2 cups shredded Cheddar cheese

1 fresh jalapeño pepper, sliced, optional

In a large frying pan, brown ground beef with onion, salt and pepper over medium heat. Break the meat into very small pieces while it is cooking. After the meat is thoroughly cooked, drain off the grease.

Arrange chips on a microwavable platter. Spread beans over the chips. Layer with 1/2 of the cheese, the ground beef mixture and remaining cheese. Arrange jalapeño peppers on top.

Microwave on medium-high until cheese has melted. Serve immediately. Makes 6 servings.

Five ingredients do not count salt, pepper, butter, oil and optional ingredients.