Sunday, 5 May 2013

Loaded Nachos

I have about 7 weeks of class left, with some major project, assignment or exam every week until I'm finished. Needless to say, I'm getting just a bit stressed out. And I think we all know by now what happens when I get stressed out....

I cook.

Sometimes, you just need to get away from everything and separate your mind from everything else that is stressing you out. The best place for me to do that is in the kitchen. I can just focus on the food and not think about everything else I have to do later. I love it!

Anyway, I decided to share this simple, easy and delicious recipe with you. Nachos are great because they can be a small snack or a huge meal (this recipe is the latter). They're really casual, great for watching the game on TV or hanging out with friends. I made these with the boyfriend a while ago, can you tell that I don't like green chili peppers? Hope you enjoy!

Loaded Nachos
Prep Time: 30mins            Yields one large pan of nachos

1 recipe of chili sauce (see below)
Tortilla chips
Cheddar cheese, shredded
Green chili peppers
Sour cream
Tomatoes, diced

1 1/2 lbs ground beef, browned
1 cup water
1 1/2 tsp kosher salt
1/2 tsp pepper
3 Tbsps chili powder
1 tsp red pepper flakes
1/2 tsp cayenne powder
1 tsp onion powder
2 tsps garlic powder
1/2 tsp coriander
1 tsp cumin
1 (8oz) can tomato sauce
1/2 cup ketchup
1 Tbsp worcestershire sauce
1 Tbsp hot sauce
2 Tbsps tomato paste

1) In a medium saucepan over medium heat, combine all the chili sauce ingredients except the tomato paste. Mix ingredients until completely combined. Keep over medium heat for 15 minutes, stirring occasionally.
2) Add the tomato paste and simmer for 15 minutes, until sauce thickens.
3) Preheat broiler. Line a baking sheet with parchment paper. Place a desired amount of tortilla chips on the pan. Layer chips with chili sauce, salsa, and shredded cheddar cheese.
4) Place the pan under the broiler just long enough for the cheese to melt, about 2 minutes. Top with green chili peppers, sour cream and diced tomatoes. Serve immediately.

(Recipe adapted from The Messy Baker)

1 comment:

  1. Yum these look amazing! Wish I had made these today for Cinco de Mayo!