DIY Wednesday: Tortilla Chips

ThisDIY: Tortilla Chips week is flying by because it’s already DIY Wednesday!  So far we’ve come up with our own spice blends and made some quick but healthy jam.  Feeling crafty yet?

I hope you enjoy these posts as much as I do.  I really like being able to make my own things at home because it saves money and ends up being a lot healthier.  So many people shy away from making their own stuff because they don’t think they have the time or skill.  Believe me I am not a pioneer woman who can spin yarn, preserve vegetables, and make my own clothes.  But you don’t have to be Laura Ingalls Wilder to make some food staples for you and your family.

Today will be the easiest and cheapest DIY yet.  You’re going to make tortilla chips in less than 20 minutes and it will only cost you about $.40.  Yes you heard me right, $.40.  You will never buy tortilla chips again after this post. Ok you might, but you don’t have to with this trick up your sleeve!

I use El Milagro corn tortilla shells for this because the ingredient list is extremely short (corn, salt, lime) and they are only $.33 at Aldi.  You can use any corn tortilla that you would like, just make sure to read the ingredients.  I also use a pizza cutter to cut the tortillas because it’s faster, but a sharp knife will work too.

Tortilla Chips

DIY: Tortilla Chips

  • 1 package of El Milagro corn tortillas
  • 1 lime
  • salt
  • olive oil
  1. Preheat the oven to 375.  Using a pizza cutter cut the tortillas into chip size pieces.  On a parchment or Silpat lined baking sheet arrange the chips into a single layer.
  2. Squeeze the lime juice on to the chips and then drizzle the chips with a little olive oil.  You don’t need to drench them, just a little bit will work.  Then sprinkle with a pinch or so of salt.
  3. Bake the chips for 8-12 minutes checking often to make sure they don’t burn.  Remove from oven and let cool before devouring.

It’s that easy to have a pile of tortilla chips ready to scoop up delicious guacamole or salsa.  Enjoy and Happy Wednesday!

DIY: Tortilla Chips

What’s your favorite chip topping?

Taco Casserole

This recipe is a winner. Ask my husband, he is crazy about this one.  I have to admit it is one of my new favorites too, it is creamy and a little spicy and fulfils that need for Mexican food without making you feel gross afterwards.  Now, because I don’t eat dairy or buy processed products, I made my own nacho “cheese” sauce.  It looks and sounds like it will taste really gross, but I promise you it tastes phenomenal.  If you don’t want to use the sauce I used you can use store bought nacho cheese sauce, but I don’t recommend it.  Also, give yourself some time to make this recipe, this is a really good weekend meal.  Ok enough talking, let’s get to it!

Taco Casserole

photo (36)

For the Nacho “Cheese” Sauce

  • 1/4 cup cashews
  • 2 cups warm water
  • 1 tsp salt
  • 1 cup nutritional yeast (do NOT use baking yeast, you will be very unhappy with the results)
  • 1 tsp chipotle chili spice (more if you want a spicer cheese sauce)
  •  2 tbsp tapioca starch (cornstarch or arrowroot powder would also work)
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder





For the filling

  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, diced
  • salt and pepper to taste
  • 1 can black beans drained and rinsed
  • 1 cup corn kernels
  • 1 jar salsa (I make my own, but there are plenty of good store bought brands that work)
  • 6-8 tortillas (I use corn, but flour works too)

1. About an hour or so before you want to eat, dissolve the salt for the cheese sauce in 2 cups warm water.  Add in the cashews and let them soak for an hour.  After an hour, place cashews and water into a blender or food processor.  Add in the rest of the cheese sauce ingredients and blend until smooth.  You want to get the consistency really smooth with no cashew chunks in it.

2. Transfer the cheese sauce to a medium saucepan and heat on medium-high until the sauce is nice and thick.  This will take about 10 minutes.  Remove from heat and add in the black beans and corn kernels.

3. While cheese sauce is heating, turn oven to 400 and heat some olive oil in a medium skillet over medium heat.  Add in the mushrooms, garlic, and salt and pepper.  Cook the mushrooms until they are a nice golden brown and have released their moisture.  This takes about 7 minutes.  Add the mushrooms into the cheese sauce with the beans and corn.

4. Now it’s time to assemble everything.  In a large casserole dish, spread a thin layer of salsa on the bottom.  Layer a few tortillas on top of this.  My casserole dish usually fits 3, but if yours is bigger or smaller use however many.  On top of the tortillas add a layer of the cheese sauce, then another layer of salsa, then more tortillas.  Keep layering until all your stuff is gone.  Cover the dish with tinfoil and bake for 30 minutes.  When it’s done let it sit uncovered for 5 minutes before you cut it up

Like I said, this meal takes a little more time to put together which is why it’s a good meal to make for the weekend.  You can also sub in ground beef or turkey for the mushrooms, just make sure to brown the meat first.  I also really like to top this with guacamole or my avocado cream sauce.  This dish gets even better the next day and makes for really good lunch leftovers.  Again, ask my husband 😉 Enjoy!