Page 33 - Wits' Cookbook
P. 33

Nacho Night!INGREDIENTS (Continued)NACHO FIXINS1 large bag of tortilla chips (I’ll usually get them from the nearest Mexican restaurant but any kind will do)1 (8 oz) package of cheese, shredded (cheddar, Mexican mix, or Monterey jack) Sliced pickled jalapeños (optional)Salsa or hot sauce (optional - to serve on the side)Sour cream (optional)DIRECTIONSSTART WITH THE CUBAN BLACK BEANS• Heat oil in a medium sauce pan, sauté onion, green pepper, and garlic.• Sauté until tender, about 8-10 minutes.• Add in remaining ingredients and stir until boiling, reduce heat and simmeruntil sauce is reduced about 20 minutes.• You can also mash a few of the beans with the back of a spoon to flavor thesauce.THEN COOK THE MEAT• Combine all ingredients in a small bowl and blend well.• Brown ground beef (or other meat; if chicken, add a tablespoon of oil to thepan first) in a medium skillet over medium-high heat; drain the excess grease.Add 1⁄2 cup water and the seasoning mix.• Reduce heat and simmer 10 minutes, stirring occasionally.ASSEMBLING THE NACHOS• Preheat the oven to 350˚F.• On a large rimmed baking sheet, arrange the tortilla chips in a crowded singlelayer (as best you can) to fill the pan.• Scatter the cooked meat, the beans and the jalapeños (if using) evenly overthe chips.• Layer the shredded cheese over all the chips, meat and beans.• Bake in the oven for ten minutes, or until the cheese is melted.• Serve with hot sauce and sour cream.APPETIZERS, DIPS & BEVERAGES33

   31   32   33   34   35