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Macho Nachos!
by Patricia Kennedy
Everyone has his or her favorite nacho recipe.  I enjoy all of them. The only time I am distressed is when I order Nachos in a restaurant, and you get a plate full of tortilla chips with a little dab here and there of goodies.  I like mine fully loaded and dripping with the good stuff.  This recipe comes courtesy of the Food TV show from the chef Paula Deen. Frankly, I no longer remember what part is hers and what I have added. I am always changing and experimenting with recipes - that is the fun of cooking. But these Nachos are the way I like them - fully loaded with all kinds of good things.

INGREDIENTS AND DIRECTIONS

Use a bag of tortilla chips (rectangular, round, whatever you like). Spread the chips on a baking sheet. Next add teaspoonfuls of refried beans (canned is good or you can use the canned bean dip that you find in grocery stores). Make sure that you are generous.

Next add chili. For this you can use actually homemade leftover chili. (Do you ever have leftovers from chili?) You can use ground meat seasoned with chili powder, garlic powder, and whatever you like. Some times I have a little leftover ground meat and I cook it, spice it up; and I add a can of chili to increase the amount. The home cooked ground beef makes the canned chili better. Be very generous with your chili as you spread it over the bean and tortillas.

Next add grated Monterrey jack cheese, sliced jalapenos, sliced ripe olives, chopped onions, although if Patrick is coming over, you might want to hold the onions on one section of it. Remember, he used to always pick the onions out of pizza or any dish that had them
Okay, next, you spread a second layer of tortilla chips, refried beans, chili mixture, and this time use grated cheddar cheese.  Then finish with  more jalapenos, sliced ripe olives, and onions.  Bake at 350 degrees until cheeses are melted; and it is heated through.  Sometimes when I see that it is going to be messy, I set out plates and forks. If you do that you may want to add chopped tomatoes and sour cream.   Prepare to feast! 

CHILI CON QUESO

I grow up on Mexican food.  I remember sitting in a high chair eating chili and family members around me laughing because I so obviously enjoyed it.  This is a very simple Mexican dip, but good flavors.
You can keep the ingredients on hand for those spur of the moment parties. Use one can of RO-TEL(brand name)  tomatoes.    Most cans have this recipe on it.  Heat velveeta cheese in a pot and stir in the tomatoes, and that is it. 

Very simple, but good.  It can be served with any type of chips.  I always use king-size Fritos.  
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