Ridley Believe it or not Nachos

Ridley Believe it or not Nachos

Growing up my son Mike’s specialty was nacho’s he always threw together the best nacho’s ever. When it hit the table we just dove in like a fumble recovery. So I present my version of his Nachos for NEpatriotslife.com game day recipe. I do him no justice.

Did you know Howard Cosell made a huge impact on nachos acceptance to the mainstream!

Do you know who Howard is?

 Ingredients:

  • 1 pound ground beef, chicken or turkey
  • 1 (1.25 ounce) package taco seasoning mix
  • 3/4 cup water
  • 1 (18 ounce) package restaurant-style tortilla chips
  • 1 cup shredded extra sharp Cheddar cheese, or more to taste
  • 1 (15.5 ounce) can refried beans
  • 1 cup salsa
  • 1 cup sour cream, or more to taste
  • 1 (10 ounce) can pitted black olives, drained and chopped
  • 4 scullion onions, sliced thin
  • 1 (4 ounce) can sliced jalapeno peppers, drained

How:

Cook and stir ground beef or whatever- if chicken or turkey add a little olive oil to brown,in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 to 10 minutes.

Set the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.

Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture.

Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 to 5 minutes.

Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers

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Howard Cosell: Nachos ultimate champion!!

Now here is where the story gets even better. The tasty snack becomes a specialty in many restaurants in Southern Texas but is virtually unknown anywhere else on the planet. That is until a gentleman by the name of Frank Liberto decided to try to sell the stuff as a concession stand item! He changed up the recipe by reformulating the cheese to be soft all the time and using simple tortilla chips. He began to sell his new version of nachos in 1977 in Arlington Stadium in Arlington Texas. but what really made the concept take off was a visit by “Monday Night Football” later that year. Before the game started they were offering the product in the reception area where Howard Cosell took a liking to the name. That night and for weeks after, Cosell and the rest of the “Monday Night Football” team worked the word nacho and the product itself in wherever they could! From there on out nachos quickly grew into the massive force they are today!!

Mexican Lasagna Recipe

Mexican Lasagna Recipe

Still on the fend for myself diet, but I am proud of Lyn she is sticking to her strict diet the woman has will power. After all she has to avoid my cooking most of the time that is hard to do. So I am taking advantage of this whenever I can and trying to stay eating healthy. I think everyone likes TexMex inspired meals so when I saw this on Pinterest I grabbed it and decided to make it as healthy as I could so white turkey breast, organic black beans and corn but I refused to use low-fat cheese it just does not melt right ya know what I mean? BTW she was right this was a great meal.

Anyway after making this I believe adding fresh chopped cilantro to the mixture after cooking just before spreading it in the baking dish would add a nice addition.

I just copied her recipe below except I used turkey.

Ingredients:

  • 3 Tablespoons olive oil
  • 2 pounds ground turkey breast
  • 2 Tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 cup taco sauce
  • 1 (15-ounce) can black beans, drained
  • 1 cup frozen corn
  • salt
  • 8 (8 inch) soft corn or flour tortillas
  • 2 1/2 cups shredded Cheddar cheese
  • sliced black olives for topping
  • low-fat sour cream for topping

 

How:

1.  Preheat oven to 425 degrees F.

2.  Preheat a large skillet over medium high heat. Add 2 Tablespoons of the olive oil to the skillet.

3.  Add ground turkey and season with chili powder and cumin. Brown the meat (about 5 minutes).

4.  Add taco sauce, black beans and corn. Heat the mixture through then season with salt to taste.

5.  Coat a shallow baking dish with remaining Tablespoon of olive oil.

6. Cut the tortillas in quarters for easy layering.

7. Start with a layer of the meat mixture, then layer with tortillas and then cheese.Repeat for a second layer, ending with cheese.

8. Bake lasagna 12 to 15 minutes until cheese is slightly browned.

9. Remove from oven, top with sliced black olives and serve.