Now I realize that today’s share happens to fall on a Friday. Just for the record, you could always tuck this recipe away until tomorrow if you are an old-school Catholic. As for everyone else, enjoy.
Today happens to be Nacho Day. Traditionally at their heart Nachos are a Tex-Mex dish of tortilla chips covered with melted cheese. Meats, peppers, vegetables can also be a part of the more traditional Nacho creation.
As the story goes, in 1943 a group of Army wives from Eagle Pass, Texas had spend the day shopping just across the border from Fort Duncan. They stopped at a small restaurant, the Victory Club, looking for something to eat. Unfortunately (or fortunately depending upon how you’d like to look at things) Ignacio Anaya, the host, discovered that since it was so close to closing time, the cook was gone, It was up to Ignacio to come up with something quickly. So he cut corn tortillas into triangles, fried them up into chips, and smothered the chips with Colby Cheese and pickled jalapeño peppers. A quick pop under the broiler and that was it. Not only did the women love what he created, it was something they could easily re-create at home. So it was that the first Nachos came to be.
That’s the beauty of recipes. Dishes that were once created out of necessity can evolve into so much more. Golden Beefy Nacho Soup is nothing more than a delicious step in this evolution. Enjoy!
Golden Beefy Nacho Soup
3 Garlic Cloves
1/2 Yellow Onion
1 lb Ground Beef
2-1/2 tablespoons Taco Seasoning or to taste
1 can Ro-Tel Tomatoes
2 cups Half-and-Half
1/2 cup Beef Stock
1 (15 oz) can Refried Beans
1 (15 oz) can Nacho Cheese Sauce
Cholula Hot Sauce to taste
Peel and finely mince garlic cloves. Set aside. Peel and finely dice the onion. Set aside.
In a large cast iron skillet, crumble ground beef. Sprinkle onion over the crumbled meat. Using a wooden spoon, brown ground beef, stirring in the onions and breaking apart any large pieces. Drain of excess oil and place meat into a large pot or Dutch oven.
Add garlic and cook for 2 minutes over medium heat, stirring constantly. Add taco seasoning, Ro-tel with juice, half-and-half, beef stock, refried beans, and Nacho Cheese sauce. Stir and bring to a slight boil. Reduce heat. Simmer 20 minutes for flavors to develop. Taste and adjust heat level with hot sauce.
While the soup simmers, prepare the garnishings for serving.
Nacho Soup Garnish
1 Roma Tomato
2 Green Onions
Tortilla Strips as desired
Sour Cream as desired
Dice tomatoes, set aside. Slice green onions, set aside until ready to serve.
When soup is ready to enjoy, ladle into soup bowls. Garnish with tortilla chips, sour cream, tomatoes and green onions. Serve and enjoy.
Whoever keeps the word of Christ,
the love of God is truly perfected in him.
