Nachos and the Sunset

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We are living in some tumultuous time; I have faith that things will get back to normal soon.  My older daughter is out of work and my younger one is homeschooling.  We have each other, therefore, we have it all.  This Friday, we were trying to bring some normalcy to our lives by doing the little things that we enjoyed the most.  While my girls are making some nachos, I set up a colorful table for us in the lanai.  We enjoyed our nachos while reminiscing and, admiring a beautiful sunset.

I hope you take that time to shower your loved ones with appreciation and know that although we are social distancing, we are closer than ever!

 

Nachos

 

Ingredients

Tortilla chips (yellow and blue)

Shredded cheddar cheese

1 lb. of ground beef

1 green bell pepper, diced

1 small yellow onion, diced

½ cup Tomato sauce

1 tbsp olive oil

1 cup of Black beans

1 cup of Baked red beans

1 tsp of paprika

1 tsp of chili powder

1 tsp of cumin

1 tsp Rosemary garlic

1 tsp chili peppers

1 tsp roasted garlic and herb

Salt and pepper to taste

 

Preparation

Preheat a skillet over medium-high heat, add the olive oil.  Once it’s hot, add the beef, onion, bell pepper, salt, and pepper.  Cook for about 5 to 7 minutes.

Add the tomato sauce and all the spices, lower the heat to medium-low, and cook for 15 minutes.

 

 

Now you can prepare the Pico by using

2 tomatoes, seeded and diced

2 scallions, chopped

½ tsp cumin

¼ cup of chopped cilantro

Juice of ½ lime

1tsp of olive oil

Salt and pepper to taste

Toss the tomatoes, scallions, cilantro, lime juice, olive oil, salt, and pepper.

 

Then you can prepare the Guacamole by using:

Guacamole

1 ripe avocado

2 scallions

½ tomato diced

Juice of ½ lime juice

1 small jalapeno

Salt and pepper to taste
Mash the avocado in a bowl, then stir in the onion, jalapeno, lime juice, salt, and pepper.  Add the tomato last when you are about to serve the nachos.

 

Preheat the broiler.  Scatter the tortillas in a dish, yellow in the bottom, blue on top.  Spoon over the beef mixture, the beans, and the Pico. Cover with the cheese.

Pop it under the broiler for 5 minutes or until the cheese is completely melted.

The guacamole is added to our individual serving.  If you notice, I don’t have sour cream on my recipe as none of my girls like their nachos with sour cream.  They are special and they are mine.

Bon appetit!

48 COMMENTS

  1. This looks good! I can’t remember the last time I had nachos like this, so it’s definitely something I need to make. I love how simple the recipe look and yet I can tell it will be packed with flavor. Can’t wait to try it.

  2. Oh man, nachos sound so good! We did takeout from our favorite TexMex restaurant a while ago for my youngest son’s birthday during all this time, but haven’t had it again since. The only difference between yours and mine is I would have all the sour cream!

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