Wednesday, February 1, 2012

Loaded Nachos

Nachos.  A plate of simple ingredients that are layered on top of one another to create the perfect mixture of crunchy, spicy, salty and creamy in each bite.  Nachos are more than just an appetizer, snack or the occasional main course; they are also a perfect option for almost any informal gathering. 

I am sure preparations are well underway for the Super Bowl this weekend.  But for those of you still searching for some simple yet perfect foods to serve at your party this weekend, add these to your menu.  A big plate of these loaded nachos are sure to be a crowd pleaser.  They are hearty, full of flavor and easy to assemble.  What better dish to serve at your party than a big plate of these hearty, ooey gooey, cheesey nachos?   

Loaded Nachos
Ingredients:

1 Pound ground beef
1 Small onion, chopped
1/2 Green bell pepper, chopped
1/2 Cup shredded sharp cheddar
1/2-3/4 Cup shredded taco cheese
Sliced jalapenos, to taste
1/3 Cup refried beans
3-4 Tbsp sour cream, plus more for topping after baking
1 Small tomato, seeded and chopped
1 Bag Tostitos scoops
1 Tbsp olive oil

Directions:

Preheat oven to 350.

Place the ground beef in a large skillet and brown.  Remove and drain.  In the same pan, add the olive oil and half of the chopped onion and saute until tender and translucent, about 3 minutes.  Add the browned meat to the sauted onion, along with the raw onion and bell pepper, stir to combine.  Season with salt and pepper.

Meanwhile, place the refried beans and sour cream in a small sauce pan over low-medium heat.  Stir until beans are heated through and creamy.

Line a baking sheet with foil.  Place half of the chips in a single layer on the baking sheet.  Spread half ove the bean mixture over the chips, followed by half of the meat and vegetable mixture, topped off by half of the cheese.  Repeat the process with the remaining ingredients, top with sliced jalapenos and place in the oven for 10 minutes, until cheese is completely melted.  Remove from oven, top with tomatoes and sour cream and serve immediately.

Recipe source: A Lynsey Original

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