Joel
Well-Known Member
- Joined
- Mar 20, 2005
- Location
- Winston-Salem, NC
Today we are making nachos. Since we aren't cooking for the inlaws it is important to remember that nachos are not a liquid processed cheese/tortilla chip combo or cheddar and chips microwaved on a paper plate. Rather it is an appealing display of color and taste that should be pleasing to all of the senses. To start off we do have some requirements. As always, cheaping out on the ingredients will set the stage for certain disaster.
Where it is important, I have noted an exact brand name and type. If no brand name is mentioned it is generally acceptable to use what you can find. To start off with you will need chips of course. I recommend Tostitos crispy rounds. Two bags in fact because we are making a buttload of nachos. Next you will want the Sargento 4 Cheese Mexican blend and Sargento Mild shredded cheddar. A 16oz bag of each should be plenty. 2 cans of Las Costena whole black beans. 1 1/2lbs of hamburger, 1lbs of fresh Chorizo sausage from a mexican grocery store, 1/2 cup of McCormick taco seasoning, 1 jar of Mezzetta Deli-Sliced jalapeno peppers, 12 oz of sliced black olives, green onions, and a sprinkle of love.
Start by taking the skin off of the chorizo sausage and throwing it in a frying pan on medium heat. While it is frying you want to break it up so it becomes the consistency of hamburger. After the chorizo has been properly cooked add in 1 1/2lbs of hamburger. Brown the hamburger/chorizo combo. When the hamburger is sufficiently browned (and should be chopped so it is fine) add in 1/2 cup of McCormick taco seasoning and 1 cup of water. Turn the heat down and let it simmer for about 15 minutes stirring occasionally.
While the meat is simmering, crab a cookie sheet and begin to build your first layer. Strategically place chips so there are no holes that you can see the cookie sheet through but don't overlap the chips so that some do not get cheese on them. Then spread over the chips most of the 4 Cheese Mexican blend. Then cover that with the mild cheddar. These cheeses will blend together into a creamy wonderment that will baffle your friends and leave them in wonderment about why they weren't your friends earlier.
After the cheese has been applied, add your taco meat/chorizo combination to the top using a tablespoon or other such device. Be sure to spread the meat out evenly and thoroughly. If you are a vegetarian skip this step and end yourself. Nobody wants to be your friend anyway. Meaty nachos are key to pleasing others. The hot meat will begin to melt the cheese underneath immediately.
Now we want to add blackbeans on top of the meat. Being that kind of man you are you should have no problem sticking your hands in that can of beans so that you achieve an even distribution upon application. Like so:
After the beans have been applied, grab handfuls of sliced black olives and apply to the top. Then grab handfuls of chopped up green onion and distribute evenly followed of course by jalapeno slices. Yours should look like this:
Where it is important, I have noted an exact brand name and type. If no brand name is mentioned it is generally acceptable to use what you can find. To start off with you will need chips of course. I recommend Tostitos crispy rounds. Two bags in fact because we are making a buttload of nachos. Next you will want the Sargento 4 Cheese Mexican blend and Sargento Mild shredded cheddar. A 16oz bag of each should be plenty. 2 cans of Las Costena whole black beans. 1 1/2lbs of hamburger, 1lbs of fresh Chorizo sausage from a mexican grocery store, 1/2 cup of McCormick taco seasoning, 1 jar of Mezzetta Deli-Sliced jalapeno peppers, 12 oz of sliced black olives, green onions, and a sprinkle of love.
Start by taking the skin off of the chorizo sausage and throwing it in a frying pan on medium heat. While it is frying you want to break it up so it becomes the consistency of hamburger. After the chorizo has been properly cooked add in 1 1/2lbs of hamburger. Brown the hamburger/chorizo combo. When the hamburger is sufficiently browned (and should be chopped so it is fine) add in 1/2 cup of McCormick taco seasoning and 1 cup of water. Turn the heat down and let it simmer for about 15 minutes stirring occasionally.
While the meat is simmering, crab a cookie sheet and begin to build your first layer. Strategically place chips so there are no holes that you can see the cookie sheet through but don't overlap the chips so that some do not get cheese on them. Then spread over the chips most of the 4 Cheese Mexican blend. Then cover that with the mild cheddar. These cheeses will blend together into a creamy wonderment that will baffle your friends and leave them in wonderment about why they weren't your friends earlier.
After the cheese has been applied, add your taco meat/chorizo combination to the top using a tablespoon or other such device. Be sure to spread the meat out evenly and thoroughly. If you are a vegetarian skip this step and end yourself. Nobody wants to be your friend anyway. Meaty nachos are key to pleasing others. The hot meat will begin to melt the cheese underneath immediately.
Now we want to add blackbeans on top of the meat. Being that kind of man you are you should have no problem sticking your hands in that can of beans so that you achieve an even distribution upon application. Like so:
After the beans have been applied, grab handfuls of sliced black olives and apply to the top. Then grab handfuls of chopped up green onion and distribute evenly followed of course by jalapeno slices. Yours should look like this:
Blade"? 
