Tonight will be nachos.
Take the saltiest nacho chips you can find, spread them over a cookie sheet.
Dump refried beans into a plastic bag, snip the corner off, squeeze beans all over the chips (only use 1/4 to 1/2 of the can...freeze the rest to use for the next time you make nachos). Take some frozen, already cooked fajita chicken strips from HEB, thaw them out in the microwave. Chop into small chunks and spread over nachos. Go get a tomato or two out of the garden. Chop them up, spread over the nachos. Open up a can of chopped green chilis (hot, if you are into that kind of thing, otherwise mild), spread some all over the nachos. Finish up with your cheese of choice and stick it in the oven at 350 to 400 if you don't have the time or inclination to sit around and watch it, for about 15 minutes. If you are in a hurry, turn on the broiler but DO NOT LEAVE THE KITCHEN.
We will either be drinking prickly pear raspberry lemonade or Breckenridge Brewery Avalanche beer. I know it isn't wine, but seriously, I think this beer goes with just about anything. Except seafood. Red Stripe is the only thing to serve with seafood. Depends on what Manthing wants when he gets home from work.
Dead easy and better than any nachos you will ever be able to get from a restaurant.
eta: Serve with homemade salsa. Cheap, easy, and also better than anything you can ever buy from a store.