Bean & Cheese Nachos

For the Nacho Chips

1 1/2 teacups finely ground maize flour (makai ka atta)

1 teacup plain flour (maida)

4 teaspoons oil

1 1/2 teaspoons carom seeds (ajwain)  roasted and crushed coarsely

1/2 teaspoon cumin seeds (jeera) roasted and crushed coarsely

salt to taste

For Salsa sauce

3 tomatoes

2 teaspoons chillies in vinegar

1 onion, finely chopped

1/2 teaspoon chilli powder

1 capsicum

2 pinches ajwain

1 tablespoon oil

1/2 teaspoon sugar

1/2 teaspoon salt

For Cheese Sauce

1 tablespoon butter

1 tablespoon plain flour (maida)

2 tablespoons grated cheese

1 teacup milk

salt and pepper to taste

For Taco Salad

2 cup ice burg lettuce 

2 capsicums

4 to 5 spring onions (with greens)

2 tomatoes 

1/2 cup sliced black olives

2 tablespoons jalapenos

Other Ingredients

1 cup baked beans

2-3 chilles soaked in vinegar for 15 minutes

Method
For Corn Chips

1. Mix all the ingredients together and make a dough by adding warm water.
2. Knead very well.
3. Divide the dough into small portions.
4. Roll out each portion thinly with the help of a little flour and prick all over with a fork.
5. Repeat with the rest of the dough.
6. Cut into small squares and deep fry in oil until crisp.
7. Drain thoroughly on absorbent paper.
8. Store in an airtight tin.

For Salsa Sauce

1. Put the tomatoes in hot water for about 10 minutes.
2. Remove the skin and chop.
3. Pierce the capsicum with a fork and hold over the flame until the skin blackens.
4. Remove from heat, rub off the skin and chop.
5. Heat the oil and fry the onion for 1/2 minutes.
6. Add the remaining ingredients and cook for 3 to 4 minutes.

For Cheese Sauce

1. Heat butter in a pan for 10 seconds.
2. Add the flour stirring continuously till you get the cooked aroma. ( Do not let it turn brown)
3. Add the milk and cheese (Do not boil)
4. Add salt and pepper.
5. Keep aside

Method for Taco Salad

1. Chop the lettuce coarsely.
2. Chop the spring onions with a few leaves.
3. Cut the capsicum into big pieces.
4. Cut the tomatoes into small pieces.
5. Put the lettuce, onions and capsicum into cold water for 10 minutes.
6. Remove from the water, add the tomatoes, olives & jalapenos and put in the refrigerator.

How to Proceed

1. Place Corn Chips in the serving plate.
2. Spread baked beans & Salsa Sauce over it.
3. Spread a layer of cheese sauce on top of it.
4. Top it with taco salad, chopped green chillies in vinegar
5. Serve immediately