Monday, February 2, 2015

Loaded Nachos


There is a special place in my heart for nachos. All kinds of nachos, as long as there's plenty of ooey gooey cheese and chips. Normally I'm a simple gal- I make plain old melted cheese and chips and I'm a happy camper. But I happened to have some nice produce on hand, so I went for the layered effect. The bottom bits tend to soften a bit, so if there are any leftovers (doubtful) that part can easily be turned into an enchilada casserole for the next day. Don't be afraid to pile it on. Give these a try!

Ingredients:

1 tablespoon vegetable oil

1 pound ground grass fed beef

1 can pinto or chili beans

2 tablespoons cumin

1 tablespoon cayenne pepper

1 cup water 

Salt and pepper

1 small onion chopped

2 1/2 cups grated sharp cheddar or Monterey Jack grated

1 bag of good quality tortilla chips

1 ripe avocado diced

4 Roma tomatoes diced

1 cup cilantro chopped 

Directions:

In a large sauce pan heat up the oil on a medium heat and add half the diced onions, ground beef, all seasonings, and break everything up with a wooden spoon until the meat is cooked through. Add the beans, a cup of water, and stir. 
While those yummy ingredients are mingling on the stove chop all your fresh topping ingredients and grate all the cheese. In a baking pan place one layer of tortilla chips, a handful if cheese, a layer of the beef and bean mixture, and repeat. Heat in the oven at 350 degrees until the cheese is completely melted, about 10 minutes. Dig in while it's hot!




No comments:

Post a Comment