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Nachos!

Dear Cyber-Friends,

The other night, I made my parents nachos for dinner. My dad was so impressed that he requested we have them once a week from now on.

Luckily, I took pictures of the whole process, which means that not only can I recreate that tasty goodness, I can also share them with you. It was super easy, fast, delicious, and filling! That’s a great combo for a perfect dinner, or even a big lunch.

Here’s my ingredients:

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  • Tortilla Chips
  • Cheese
  • Homemade, Homegrown Sausage
  • Onions
  • Green Onions
  • Sweet Bell Peppers
  • Diced Green Chili Peppers
  • Salsa Verde
  • Garlic Powder (not pictured)
  • Cumin Powder (not pictured)

I had re-fried beans out, but decided not to use them. That turned out to be a good call, because we barely finished what I did make. However, if for some reason you decide not to use meat, then the beans will help make it a full meal.

Now, break out a big pizza pan and preheat the oven for 350 (Fahrenheit).

Grate the cheese, chop the veggies, and get a skillet going to cook the sausage and onions. While you wait for the meat to cook, spread the first layer of chips on the pan.

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Once the onions and sausage are cooked, season them with the garlic and cumin, and add the diced green peppers. Mix it all together, and then add the bell peppers and the green onions just long enough to them to get heated through.

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The key here is to have all the indigents that aren’t chips, cheese, or green sauce already hot, BEFORE melting the cheese in the oven. This helps your nachos to be evenly hot all the way through, with the bonus of the cheese melting faster.

Now start layering: meat-and-veg over the chips, then cheese and green sauce, then more chips, etc.

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I did two layers of each. Try and keep the layers even to the edges of the pan. It’ll heat unevenly if there’s a mound in the middle, plus it’s just nice to have a little bit of the goodies on every chip!

Now put the whole thing in the oven. I didn’t time it, just kept an eye on the meltiness of the cheese. I’d say at least 10-15 minutes, maybe longer.

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When all the cheese looks melted and is starting to get crispy where it dripped on the pan, it’s time to take it out!

Remember, since all the meat and veg was cooked already, you don’t have to worry about checking the temperature or making sure the middle is hot.

Yay for short-cuts in cooking!

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So tasty! And messy! And filling! And delicious! And easy!

(I get excited about yummy food, but with good reason — food is awesome.)

I used two spatulas (one on bottom, one on top) to transfer a third of this to each dinner plate. It worked quite well, actually, which surprised me.

Definitely a successful dinner!

Love,

GeGi.

P.S. Leave a comment and tell me: what are some of your favorite combinations for nacho toppings?

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