Hot Nacho Plate

At our house, we have two varieties of Nacho Plate. Cold and Hot. I’ve already shared the cold version with you. That one is sometimes better known as 7 Layer Mexican Dip, but we’ve always called it Cold Nacho Plate, great for hot summer days.

Today, I want to introduce you to my version of a hot nacho plate.

If you’ve had them at a restaurant, they concoct it with all sorts of variations, from bbq chicken to vegetarian. I’d be okay with a bean nacho plate, but Greg insists on meat, so this is the way I make it for him.

It’ll go a lot faster if you have all the ingredients ready to layer. You can increase or decrease each ingredient according to taste. The important thing is to have the cheese and to have it hot.

 

 

Ingredients:

• 1 lb seasoned ground beef
• 1 can refried beans (already nuked and warm)
• 1/4 cup salsa (optional)
• Finely diced onion (about half of a large onion)
• Pickled jalapeno slices (to taste)
• Sharp cheddar cheese shredded
• Corn chips (hearty chips are best)

Cook the meat and season well with taco seasoning. Set aside. Spoon the refried beans into a bowl and warm it in the microwave for at least three minutes so that it’s easy to spread. I usually add 1/4 cup of salsa to the beans to make it spread easier and also to spice it up.

• Take your favorite corn chip, the sturdy kind are best, and place them on a large plate or platter in one layer.
• Spoon dots of warm refried beans all around the chips.
• Ladle a generous helping of the seasoned ground beef.
• Scatter the finely diced onion and jalapenos
• Top with shredded cheese

Repeat this process. You should get three heaping layers depending on your plate size.

Put the whole plate in the microwave and nuke for about five minutes or until cheese is nice and melted.

You can top it with diced tomatoes, cilantro, guacamole, or sour cream.

Dig in.

This is absolutely perfect for watching the game or tv bingeing. Superbowl, anyone? We always have leftovers. This is one of the few Mexican dishes that does not keep well. They’re not nearly as good the next day (the chips get soggy), so if you don’t want leftovers, cut the recipe by half. If you have four or more people though, you won’t have any leftovers.

Do you have a nacho recipe? Do you like to nosh on game night or tv bingeing?

 

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2 Comments

  1. I’ve only made tentative forays into Mexican – the odd enchilado and a dish involving fried eggs, potato, tomato and jalepenos. Can’t remember much more about it. But reading your taco picture and looking at the photo, I felt my waistline immediately spread – like those refried beans.

    • Mike: If you’re in Texas, you eat Tex-Mex or Mexican at least a couple of times a week. I think it’s a law. 🙂

      Even the tiniest town has at least one Mexican restaurant if they have any at all. It is very easy to expand the waist with that cooking.

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