Not “cho” Mama’s Nachos
I admit, the only thing I relate to regarding the Super Bowl is the food that accompanies game day. During football season, my sister Jacqueline makes a meal inspired by the location of the opposing team. She’s made Texas Chili, San Fransisco Chopino, or Gumbo, New Orlean’s style. It’s really fun and interesting. When I think of game day, nachos obviously come to mind. I love nacho's but am never satisfied when I order them in a restaurant. There’s either not enough meat and cheese or missing an ingredient. If I am going to eat Nacho's they need to be worth it. This is my version of nachos, not my Mama’s!
1 1/2 lb ground beef
1 oz package of Taco seasoning
1 12 oz bag Tortilla Chips (I like Tostito’s Cantina style)
15 oz canned beans (black or kidney) rinsed
8 oz Shredded Cheddar/Jack cheese
Velvetta cheese (8 oz)
1/4 cup Rotel or Diced tomatoes
Green chili’s (4.5 oz)
Toppings, as desired: Sour cream
Sliced black olives
Preheat the oven to 400 degrees.
Brown the ground beef (may substitute with ground turkey) and taco seasoning. Cook on medium heat until browned and fully cooked. Depending on how lean the meat is, drain and discard any fat.
Add 1/2 cup of water to the seasoned beef and continue to cook until most of the water is absorbed.
On a foil lined sheet pan, layer the tortilla chips so they are positioned to capture the meat and sprinkle half of the meat evenly around the first layer of chips.
If using beans, sprinkle half of the beans and then add shredded cheese.
Add a second layer of chips and add the remaining beef, beans, cheese.
Bake in the oven for 15 minutes or until the cheese is melted.
Meanwhile, make cheese sauce. Melt Velvetta and 1/4 cup of Rotel and green chili's in a small saucepan.
Remove nachos from the oven and drizzle with melted cheese.
Add your favorite toppings - tomatoes, green chilies, sliced black olives, avocado, jalapeños and sour cream.
Serve warm with a lime wedge and enjoy!