Nachos

Serves 4

I use restaurant style nacho chips but you can use other style if you prefer.

Marilyne 

Nachos

Ingredients 

1 bag Nacho chips

1 lb hround beef

1 red pepper, diced

1 320 g bag of shredded Tex Mex cheese or 2 1/2 to 3 cups of shredded mozzarella cheese.

Black olives, remove pits and slice them or buy a can of black olive slices. Drain olives. Use green olives instead if you prefer.

I tomato, diced and drained 

1 small jar of mild salsa, drain salsa if it has too much liquid.

Ingredients  to serve the hot nachos

Sour cream, small container 

Guacamole dip, small container

Salsa, mild is better.

Green lettuce, sliced in 1/4 inch strips, place in a bowl to serve.

Instructions 

Preheat oven to 350F. Line a rectanguler baking sheet with foil.

Cook hamburger and red pepper in a frying pan. Add a bit of salt and pepper and fry until cooked. Drain extra liquid from bottom of fry pan if there is any. 

Do not put too ingredients with too much liquid on the nacho chips to prevent them from getting soggy. For example, drain your salsa sauce before you use it when the sauce is too watery.

Place a full layer of nacho chips on the baking sheet. Top with half of the hamburger and red pepper mixture. Add a bit of the diced tomatoes and half of the olives. Top with a bit of salsa sauce.

Cover with half of the shredded cheese.

Repeat. Add another layer of nacho chips. Add remaining hamburger mixture, olives, diced tomato, salsa and top with shredded cheese.

Place in the oven and bake at 350F for 8-10 minutes. Watch the nachos and remove from the oven when warm.

If you need to melt tbe cheese on top, broil for 1-2 minutes. Be careful as nachos burn easily.

Remove from oven and place a portion on individual plates.

Serve immediately with sour cream, guacamole dip, salsa and shredded lettuce.

Tip: Leftover nachos can be stored in foil and placed in the refridgerator for tomorrow. Do not store uncooked nachos in the fridge as they will get too soggy. 

Nachos ingredients 

Nachos, sour cream, guacamole, lettuce and  salsa