COOKING IS DANDY WITH SANDY

TGIF!!

In honor of Labor Day weekend this edition of Cooking is Dandy with Sandy will revolve around easy to make BBQ type foods/snacks

Today’s recipe: NACHOS!!!

No, not the melted cheese and tortilla chip nachos. This is more of a 7 layer nachos recipe 🙂

Servings: 6-8

Ingredients

2 bags of corn tortilla chips (10-12 oz bags)

2 pounds ground beef

1 pound pinto beans (or you can use canned refried beans~ 2 cans)

4 avacados (or you can use premade guacamole, wholly guac is pretty good)

4 roma or 2 large tomatoes

1 pound colby jack or chedder cheese

1 jar/can of jalapeno nacho slices

3 tsp salt

1/2 tsp pepper

16 oz sour cream (if making guacamole from scratch)

1 tsp garlic salt

1 tsp onion powder

1/4 cup vegetable oil (if making refried beans from scratch)

Utensils

Pan

Spatula

Blender/food processor

spoon

cheese grater

stew pot with lid

bowls

knife

cutting board

colander (if making refried beans from scratch)

sauce pan

bean masher (if making refried beans from scratch)

Instructions

1. Season ground beef with 1 tsp salt & pepper
2. Turn stove on to medium heat
3. Place pan on stove and add ground beef
4. Cook ground beef for 10 min or until completely brown
5. Turn stove off & set pan aside
6. Skip steps 7-20 if you are using canned refried beans and follow heating directions on can
7. Clean your pinto beans (remove debris that may be in the beans)
8. Place beans in colander and rinse in water
9. Add beans and 2 tsp salt into stew pot
10. Add enough water to your pot to completely submerge beans
11. Turn stove on to medium high heat and place pot on stove
12. Cover pot with lid
13. Allow beans to cook for 2 hours. If boiling over, reduce heat & check your beans continuously. If the water is running low, add hot water to your beans to completely submerge beans once again (otherwise you’ll have burnt dried out beans!)
14. You’ll know your beans are fully cooked when they are soft (~2 hours)
15. Set aside and place sauce pan on stove
16. Add 1/4 cup of vegetable oil to your pan and allow to warm up
17. With a large spoon add pinto beans with their water into the pan (WARNING: oil will most likely jump up due to the water in the beans so back away when doing this to prevent burning yourself with hot oil)
18. If your beans don’t have a lot of water left in them, you may add 1/2 cup hot water to prevent beans from coming out too dry. Add 1 tsp salt as well.
19. Mash beans with masher until they are an almost liquid consistancy
20. Allow beans to boil, then turn off stove and set aside
21. Skip steps 22- 25 if you are using premade guacamole like wholly guacamole
22. Dice your avacados in half and core
23. With a spoon, scoop the avacado out and place in your blender or food processor
24. Add your sour cream, garlic salt, onion powder and salt to the avacado and mix together
25. Turn on blender/processor and blend until all ingredients are completely mixed together
26. Pour your guacamole into a bowl
27. Shred the cheese if not preshredded
28. Wash & dice your tomatoes into small pieces
29. Open your bags of chips and place ~ 2 handfuls of chips into a bowl
30. Add 1/4 cup or 1 large spoonful of beans over your chips
31. Then add 1/4 cup or 1 large spoonful of ground beef over the beans
32. Add your guacamole next (2 tsp)
33. Add 2 tsp of diced tomatoes
34. Lastly, sprinkle ~ 2 tsp shredded cheese
35. Add jalapeno slices (optional) My kiddos obviously won’t be getting any of these on their nachos 😉

YUMMY!!!!

Makes a great alternative to just plain chips and liquid cheese—NOT that those aren’t yummy too 😉

Stay tuned…I might post more Labor Day goodies since the weekend will be long and full of yummy food!!!

Disclaimer: Only adults should be making this recipe as it involves handling/using a knife, stove and hot food. I am NOT responsible for injury, illness or death as a result of consuming or preparing this recipe…Sorry, but I have to throw this in here since now a days everything seems to need a disclaimer.