This recipe was created by accident while I tried to prepare a quick, inexpensive, and healthy meal for my kids. Who knew leftover Apple Rutabaga Soup would be so versatile! I served this as a side with burritos, but anything can be added to nachos to make them more filling for a main dish. Have fun with it!

Amounts serve 4 as side dish

Ingredients:

1/2 bag tortilla chips

2 cups shredded cheese (cheddar, Colby, jack, or a combination)

1 cup leftover yellow squash soup or Apple Rutabaga Soup (recipe from Brett Moore at About.com)

Optional ingredients:

chopped tomatoes

chopped lettuce

black beans

refried beans

green onions

sour cream

salsa

shredded chicken

Instructions:

Preheat oven to 350 degrees Fahrenheit. Place tortilla chips in one layer on a baking sheet. Cover with shredded cheese. Pour soup over top of the cheese. If you are using beans or shredded chicken, put these on as the top layer.

Bake in the oven for about 10 minutes. Set a timer to check them in 5 minutes to make sure they are not browning.

When the cheese is melted and all toppings are warm, serve with optional garnishes of tomatoes, lettuce, green onions, sour cream, and/or salsa. A wide spatula helps serve them onto plates.

None of my family guessed that there were vegetables in their nachos!

Note: I actually made these by pouring the soup on first, then adding cheese and beans. Some of the chips were too soggy as a result, which is why I recommend putting on cheese first, then soup.