Cooking Catch-up: Nachos!
It's been a while since I've blogged about cooking... about a month, actually. It's not that I haven't been cooking and it's not that I haven't cooked anything tasty; I just haven't been writing about it! So here's an example of a dish I've made a few times recently: nachos.
Hot, tasty nachos might be a thing you associate with going out to eat at your favorite bar or Mexican restaurant. Nachos sure are tasty when served up at a restaurant that does them well. Why not make them at home? Well, unless you make a lot of nachos or other Mexican-American food at home, you may not have all the right ingredients on hand.
As we've been cooking at home most of the time now it's been easier to keep ingredients on hand. But still, some spoil quickly. A dish of sour cream only lasts about 10 days after being opened. Guacamole starts to brown within hours unless resealed carefully- and even then it only lasts a few days. Making great nachos takes a bit of advanced planning to buy some of the ingredients fresh when you need them. Either that, or... make nachos frequently! 😂😋
The picture above is an example of my throw-it-together-quickly nachos recipe.
Hot, tasty nachos might be a thing you associate with going out to eat at your favorite bar or Mexican restaurant. Nachos sure are tasty when served up at a restaurant that does them well. Why not make them at home? Well, unless you make a lot of nachos or other Mexican-American food at home, you may not have all the right ingredients on hand.
As we've been cooking at home most of the time now it's been easier to keep ingredients on hand. But still, some spoil quickly. A dish of sour cream only lasts about 10 days after being opened. Guacamole starts to brown within hours unless resealed carefully- and even then it only lasts a few days. Making great nachos takes a bit of advanced planning to buy some of the ingredients fresh when you need them. Either that, or... make nachos frequently! 😂😋
The picture above is an example of my throw-it-together-quickly nachos recipe.
- I layer tortilla chips in a bowl with shredded cheese. I like a Colby-Jack blend here for its mild, very slightly sweet flavor.
- I sprinkle atop that a few ounces of browned ground beef. I keep some of that on hand much of the time nowadays, browing a half pound or more once a week, refrigerating it, and then using it a bit at a time in various recipes.
- I dab a few spoonfuls of salsa around the chunks of meat. Lately I've been using Kirkland red salsa from Costco. It's not my favorite, but we have a big jar of it that's open in the fridge. Use whatever you like here- or whatever your guilt tells you you have to use first. 😉
- Heat it, covered, in the microwave for 60 seconds. This melts the cheese properly and heats the meat.
- Top with sour cream and guacamole.