Follow Michelle and her 2 special guests as they master home made guacamole, salsa and no nonsense nachos. These mouth watering nachos are packed with a punch of flavor and good stuff. They are sure to be a favorite family treat!

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Episode 5 – No Nonsense Nachos

This Week’s Four-Mula’s:

No Nonsense Nachos
Make it Your Business! It’s a favorite
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  1. 1 bag of organic corn chips (quinoa and flaxseed corn chips are great)
  2. 6 ounces organic jalapeño or cheddar cheese, grated
  3. 1 cup cooked black beans
  4. 1/4 cup red onion, finely chopped
  5. 1/3 cup pepper, finely chopped (poblano and or bell peppers) optional Garnish
  6. 1/3 cup fresh cilantro, roughly chopped
  7. 2-3 tomatoes, diced
  8. Fresh jalapeño, sliced in rounds
  1. Preheat the oven to 400 degrees.
  2. Arrange the chips on a cookie sheet lined with parchment paper, top with the cheese, beans, peppers and onions (in that order)
  3. Bake for 10 minutes.
  4. Remove from oven and top with tomatoes and cilantro.
  5. Grab a handful and start dipping.
  1. Serve with salsa, guacamole and sour cream for dipping
  2. Serve as an appetizer to fajitas, or as an after school snack.
The Keyes Ingredients
Wholly Guacamole
Yields 3
Great for chips of all kinds, even cucumber
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  1. 3 large avocados, pitted and mashed yet still chunky
  2. 1/3 cup red onion, finely chopped
  3. 2 tomatoes, diced
  4. 3 tablespoons fresh cilantro, chopped
  5. 3/4 teaspoon Himalayan salt
  6. juice of 1 lime
  1. Peel and pit avocados.
  2. Mash avocados being mindful not to cream them. They should remain a bit chunky.
  3. Gently stir in the onion, tomatoes, cilantro, salt and lime juice.
  1. Serve with Nachos, cucumbers, or any other fresh veggies. You may also top a taco
  2. salad, or homemade fajitas with this delicious concoction.
The Keyes Ingredients
Everybody Salsa
Yields 5
Salsa, Merengue, or cha cha..Just Dance!
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  1. 4 medium onions, diced
  2. 1/2 yellow pepper, diced
  3. 1/2 red pepper, diced
  4. 1/2 green poblano pepper, diced
  5. 4 cups diced tomatoes
  6. 1-2 jalepeno peppers diced (mild or med)
  7. 4 ounces apple cider vinegar
  8. 1-2 ounces tomato paste
  9. 2 teaspoons Himalayan salt
  10. 2-3 cloves garlic minced
  11. 2 Tablespoons fresh cilantro, finely chopped (additional to garnish)
  1. Preheat the oven for 400 degrees.
  2. Roast the onions, tomatoes, garlic and peppers on a cookie sheet lined with parchment paper for 30 minutes.
  3. Pour vinegar into small stock pot put on medium heat.
  4. Add roasted veggies, fresh cilantro, salt and simmer for 30 minutes.
  5. Add tomato paste and simmer uncovered for another 1 to 2 hours.
  6. Remove from heat based on desired thickness.
  7. Add fresh cilantro (optional)
  8. This can be jarred and stored in your pantry for the unexpected, yet always welcomed guest!
  1. Serve with Nachos, top sandwiches and burgers or use it as a dip for crackers.
  2. The flavor is robust enough that it can also be used as a tapenade.
The Keyes Ingredients

GMO Facts

The Alarming Truths About GMOs (video)

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I'm a stay at home mom raising two wonderful kids, and it's my goal to educate people that there is more to food than meets the eye.
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