Cooking from the gut Mexican melt

Cooking from the gut Mexican melt

It was another one of those days where I got home  hungry,  but had no idea what I wanted, Lyn was on a special cleansing diet so I was on my own, I’m plenty clean.

I had taken a hamburger out of the freezer in the morning, but that was not going to cut it.

Scanning the refrigerator I saw the last jar of What to do with 5 lbs. of Green Unripen Tomato – Salsa!, chunk of Iris cheddar, some nice early spring asparagus, an avocado and I remember a rare thing a bag of chips in the pantry.

So grabbed the burger and browned while chopping it up over medium heat, when that was browned I added some of the salsa. My thoughts were to moisten it up enough to soften the chips. Grated the cheddar, chopped the asparagus into bite size pieces

Put a layer of chips in a small baking dish covered that with  the meat mixture, then with most of the cheese then sliced an avocado and made a layer of that topped with more cheese. Baked at 350 until the cheese melted maybe 10 minutes.

I looked over and Lyn was staring at it with wanting eyes but she is the most dedicated woman I know she stuck with the cleansing and I ate too much.

I guess you could call it Nachos now that I think about it.

Nothing fancy but kicked A over a burger in a bun.