Thursday, February 12, 2009

Wholly Moley Nachos!

It’s been a busy week at our house, and since we are going away tomorrow for the weekend, tonight won’t be any better – packing, grocery shopping, last minute errands etc etc. Needless to say, I haven’t cooked anything all week. But I’ve found some intriguing recipes and received some from friends, and family that I’m excited to try out. (Actually, I’ve made two different things in the last week – a French toast casserole; and an appetizer with bread, asparagus and cream cheese; but both were horrible and not worthy to share!) So, I bring you – awesome, delicious – Nachos!

Something easy, that everyone probably already makes, and loves – because, you really can’t go wrong with Nachos! Mmm..But – this is how we make them in our house!

Lean hamburger;
Taco seasoning;
Green pepper;
Red pepper;
Salsa – I love Herdez medium;
Sour Cream;
Scoops – our Nacho chip of choice!

Brown the hamburger and drain; add your onions and cook for a little bit, then add your taco seasoning as per the package instructions, we add less water than it’s called for - about ½ cup or a bit more, so there isn’t as much liquid – drain again once this is all cooked up nicely.

Dice up more onion if you like onion, green pepper, red pepper – whichever vegetables you enjoy! The trick with tomatoes is to take out the flesh part – the seeds etc. and only use the tougher exterior and inside – this is to avoid soggyness.

Place your nacho chips on a cookie sheet over top of aluminum foil to avoid a messy clean up; then add the hamburger that you finished draining; sprinkle on the veggies and top with shredded cheese!
We eat veggie nachos often as well; and go through the same motions minus the hamburger – delicious!
You can also substitute with chicken and use less seasoning!

Bake at 350 until the cheese is melted nicely – usually only takes 5 minutes or so!

Dip in and enjoy!

PS: My new favourite ingredient which MS does not enjoy; so I only put on my side…DILL PICKLES!! :) Love love love them..just chop them up thinly sliced..mmm! I make deli dills each year and find these are perfect as a nacho topper – try it and let me know what you think!

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