For awhile, I really craved nachos. It's probably been the strongest craving I've had while pregnant. It started when we went to Costa Vida with my brother Kevin and his family when they were in Salt Lake visiting. Nothing really sounded good but the person in front of us ordered nachos, so I thought I'd try it. I ate them up! They really hit a spot and started my months-long craving.
Fast forward a couple months and I saw this recipe on Pioneer Woman's website. I knew I had to try it! I'm glad I did. The nachos were easy to make, very tasty, and my craving was finally sufficiently satisfied. I haven't craved nachos since, although I'm always happy to eat them if given the chance.
Fast forward a couple months and I saw this recipe on Pioneer Woman's website. I knew I had to try it! I'm glad I did. The nachos were easy to make, very tasty, and my craving was finally sufficiently satisfied. I haven't craved nachos since, although I'm always happy to eat them if given the chance.
Pioneer Woman Nachos
Ingredients:
Olive oil
1 yellow onion
1 lb hamburger
1/2 tsp each of chili powder, paprika, cumin, salt, pepper
1/4 tsp crushed red pepper (or to taste)
14.5 oz can Ranch style beans (or any other kind you want to use)
1/2 cup hot water
1 bag of tortilla chips
2 cups shredded cheddar cheese
2 cups shredded Monterey jack cheese
Pico de gallo (see below for my recipe), or any salsa you want to use
sour cream
avocado
Directions:
Preheat oven to 350 degrees F.
In a large skillet, heat 1 T of olive oil. Add finely diced onion to the oil and stir. Let them sit for just a bit then add the hamburger. Mix together and cook until hamburger is brown and the onion is soft. I use my Pampered Chef hamburger mixer to get the hamburger in fine chunks. Drain the fat.
Mix in the spices and add the Ranch style beans and water. This was the first time I'd used these beans and I really liked their flavor. Let this mixture simmer until it's nice and thick.
In a casserole pan, lay down a layer of half the tortilla chips. Spoon half the meat mixture over the chips and top with 1 cup each of the cheeses (we like cheese in our family!). Top with another layer of chips, meat, and cheese.
Place the casserole pan in the oven for 8-10 minutes or until the cheese is nicely melted.
Serve nachos with sour cream, pico de gallo (or salsa), and chunks of avocado.
Pico de Gallo
Ingredients:
5-6 ripe tomatoes (depending on size)
1 yellow onion (or less depending on amount of tomatoes)
1 jalapeno (with or without seeds, depending on how hot you like it)
cilantro
lime juice
salt
Directions:
Chop the tomatoes - I use my Pampered Chef chopper if I want a really fine dice or just my knife if I want it chunkier. You decide.
Dice the onion and add to the tomatoes. I like there to be about 2/3 the amount of onion to tomatoes, so I don't always use a whole onion.
Finely dice the jalapeno. I usually get rid of most of the seeds and ribs since I'm a wimp, but if I have enough tomato/onion mixture, I may keep half of the seeds. It's kind of trial and error for me.
Chop half a bunch of cilantro and add it to the mix. Start out with about 2 T lime juice and 1/2 tsp of salt. Try the pico at this point and add cilantro, lime juice, and salt to taste. Make sure to try it with a chip if you're using it as a dip, so you'll know what it tastes like with the saltiness of the chip.
Ingredients:
Olive oil
1 yellow onion
1 lb hamburger
1/2 tsp each of chili powder, paprika, cumin, salt, pepper
1/4 tsp crushed red pepper (or to taste)
14.5 oz can Ranch style beans (or any other kind you want to use)
1/2 cup hot water
1 bag of tortilla chips
2 cups shredded cheddar cheese
2 cups shredded Monterey jack cheese
Pico de gallo (see below for my recipe), or any salsa you want to use
sour cream
avocado
Directions:
Preheat oven to 350 degrees F.
In a large skillet, heat 1 T of olive oil. Add finely diced onion to the oil and stir. Let them sit for just a bit then add the hamburger. Mix together and cook until hamburger is brown and the onion is soft. I use my Pampered Chef hamburger mixer to get the hamburger in fine chunks. Drain the fat.
Mix in the spices and add the Ranch style beans and water. This was the first time I'd used these beans and I really liked their flavor. Let this mixture simmer until it's nice and thick.
In a casserole pan, lay down a layer of half the tortilla chips. Spoon half the meat mixture over the chips and top with 1 cup each of the cheeses (we like cheese in our family!). Top with another layer of chips, meat, and cheese.
Place the casserole pan in the oven for 8-10 minutes or until the cheese is nicely melted.
Serve nachos with sour cream, pico de gallo (or salsa), and chunks of avocado.
Pico de Gallo
Ingredients:
5-6 ripe tomatoes (depending on size)
1 yellow onion (or less depending on amount of tomatoes)
1 jalapeno (with or without seeds, depending on how hot you like it)
cilantro
lime juice
salt
Directions:
Chop the tomatoes - I use my Pampered Chef chopper if I want a really fine dice or just my knife if I want it chunkier. You decide.
Dice the onion and add to the tomatoes. I like there to be about 2/3 the amount of onion to tomatoes, so I don't always use a whole onion.
Finely dice the jalapeno. I usually get rid of most of the seeds and ribs since I'm a wimp, but if I have enough tomato/onion mixture, I may keep half of the seeds. It's kind of trial and error for me.
Chop half a bunch of cilantro and add it to the mix. Start out with about 2 T lime juice and 1/2 tsp of salt. Try the pico at this point and add cilantro, lime juice, and salt to taste. Make sure to try it with a chip if you're using it as a dip, so you'll know what it tastes like with the saltiness of the chip.