Need Nachos?

Sometimes you just do, right?

Well, at least I do.

Here’s a recipe for the perfect nacho. My fam LOVES these. None of those only-the-chips-on-top-have-stuff-on-them nachos, either. Nope. Each chip has the same amount of goodies on it.

And, in case you’re not a nacho person, here’s a book I found while touring Rock City last week.

It’s helping me transition back into Southern culture after my 4-year stint in California. Be sure to read the fine print subtitle across the top. “The definitive guide to that most important and festive of Southern rituals…”

Here’s what you need for the nachos:

1 lb. ground beef
1 pkg. taco seasoning (I like the Taco Bell kind, but this one was on sale.)
1 can refried beans
tortilla chips
shredded cheese (whatever you like)
sour cream
black olives (in my case, but they make Big Daddy gag)
whatever else you’d like to put on top of the nachos…lettuce, avocado, salsa, etc.

Preheat the oven to 350.

On two baking sheets, lay out chips: 20 chips per baking sheet.

Only use the whole, flat-ish ones. Give the other ones to your kids. Or your dog.

Now, brown the ground beef in a skillet on medium heat.

Drain the fat of and add the taco seasoning, refried beans, and 3/4 cup of water to the pan.

Now, here’s the thing: the beans are hard to work with when they first come out of the can because they’re cold.  Just keep stirring them around, folding the meat into them and, eventually, the mixture will look like this:

Keep cooking it over medium low heat until the water is cooked out. It should look like this:

Now, using two tablespoons, spoon the meat mixture evenly onto the 40 chips.

Sprinkle with cheese and bake for 5-7 minutes, until cheese is melted.

Oh, my.  I think I need to go to confession.

Wait, I’m not Catholic.

Going can’t hurt though, right?


Now, put them on a plate and top with whatever you have/like.

These are mine.

Don’t gag, Big Daddy. At least they don’t have the fungus on them. Olives don’t grow in a turd.

Printable recipe: click, print, cut and go.


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