I've had this recipe from Josi S. Kilpack's book Devil's Food Cake in my pile of To-Try-Soon meals. We tried it earlier this week, in our own way. The fun thing about this meal is that it is so super fast and easy to make, and Katelee thought it was like eating junk-food for dinner. :) Okay, it's not super healthy, but every now and then something like this just hits the spot! Below is the original recipe. We used shredded beef that we already had prepared and frozen, the half-empty bag of chips from the pantry, whatever cheeses we already had in the fridge, and added refried beans. We didn't include the chilies, olives, or onions. Everyone enjoyed it! Nice for something a little different on a busy weeknight!
1 pound hamburger
1 packet taco seasoning
1/4 cup water
1 bag corn tortilla chips
Toppings
4 cups of cheese (a combination of Monterrey Jack, cheddar, mozzarella, and Colby work the best)
1 (4-ounce) can diced green chilies
1 (4-ounce) can sliced black olives
1–2 diced fresh tomatoes
1/4 cup diced onions
Sliced jalapeños, to taste (optional)
Garnish
1/2 cup guacamole
1/2 cup sour cream
Preheat oven to 350 degrees. Brown hamburger, drain, and add taco seasoning and water. Simmer and stir until water is well incorporated. Layer half of the corn chips in a 9x13 pan and bake for ten minutes to make chips crispy. Remove from oven and add a layer of hamburger mixture, cheese, and other topping ingredients as desired. Cover with the remaining chips and bake 6 minutes, until cheese begins to melt. Remove from oven and top with remaining toppings. Bake an additional 8 minutes, or until cheese is melted. Garnish hot nachos with a dollop of guacamole and sour cream and serve immediately. Serves 4 to 6.
* Nachos can be made in the microwave, but the chips won’t be as crispy.
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