Nachos are so often thought of as a snack food or appetizers. Piled high with spicy taco meat, nachos can also spell dinnertime meal. We love nachos on movie night or game night or just because. After all, what are nachos but a taco on a chip? Hubby usually piles his plate a mile high with meat. Kiddo goes for plenty of Jalapeno Peppers. I love the gooey stuff – lots of sour cream, bubbly cheese and guacamole. Nachos are also a great way for casual entertainment. Put each of the “fixings” into a pretty bowl and set a buffet table. The meat can be kept warm in Chafers, the cheese in fondue pots. Make up a pitcher or two of margaritas. There ya go . . . a festively fun supper for friends and family alike.
Super Nacho Supper
Ingredients – Meat
1 lb Ground Chuck
1 lb Chorizo Sausage
2-3 Tablespoons Dry Taco Seasoning
Ingredients – Beans
1 Large Can Refried Beans
2 Tablespoons Bacon Drippings
2 Tablespoons Taco Sauce
Ingredients – All the Toppings
1 Jar Nacho Sliced Jalapenos
1 16-oz Container Salsa – Medium Heat
1 Large Jar Processed Nacho Cheese
1 Bunch Green Onions
3-4 Plum Tomatoes, chopped
8 oz Sour Cream
8 oz Guamola
Tortilla Chips (Regular or Doritos or Combination)
Optional: Big Pitcher of Margaritas
Chop tomatoes into small pieces, place in a small bowl and set aside. Chop green onions, place in another small bowl and set aside.
Brown ground chuck and ground chorizo together in a heavy cast iron skillet, crumbling meat to a fine grind. Drain off excess fat and season meat with dry taco seasoning. Keep warm until ready to serve.
While meat is cooking, heat Refried Beans in bacon drippings to thin, add 2 tablespoons taco sauce to beans. Keep warm until ready to serve.
While meat and beans are cooking; heat processed nacho cheese over low heat until warm, stirring frequently to prevent cheese from burning. Keep warm until ready to serve. (A fondue pot makes a great way to keep the cheese warm while adding height to the table arrangement).