Since I made the chili/tacos I've been in the mood for a better done meal in that vein. Since I live in Wisconsin, a state that believes that cheese wheels are cakes, the logical step was to up the cheese levels. Since nachos are basically extra-cheesy deconstructed I decided to go this route. Leveraging previous recipes, I felt like I had a good jumping off point to make some killer nachos.
Ingredients:
1 lb Ground Beef
1 Onion
1 can Jalepenos
1 can Green Chilis
1 packet Taco Seasoning
2 block of Manchego Quesadilla Melting Cheese
3 7 oz can of Hot Salsa Casera
Tortilla Chips
Instructions:
Chop Onions
Add beef and onions to pan and begin browning
Stir in taco seasoning, chilis, and jalapenos
Cut cheese into chunks
Cook cheese and salsa over medium heat, stirring frequently
Continue cooking on two burners until the meat is brown and the queso is more singular
Spread a layer of chips over a plate
Add beef and cheese to the chips
Top with pickled jalapenos and black olives
This turned out ok. The flavor of the manchego/salsa mixture is really good. However, it has a tendency to separate, and it resolidifies at an unfortunate rate. Because of this, the cheese tends be stop being melted by the time that that nachos are ready to be eaten, and as good as it may taste, a layer of solid cheese that has to be cut/torn into doesn't make for a great nacho experience. Plus the liquid portion of the queso winds up collecting along the bottom of the plate resulting in soggy chips under solid cheese, which is the opposite of the intended form of nachos. This recipe also makes a enough for a lot of nachos. I managed to eat them three nights in a row, and even had tacos for lunch one of the days.
Cut cheese into chunks
Cook cheese and salsa over medium heat, stirring frequently
Continue cooking on two burners until the meat is brown and the queso is more singular
Spread a layer of chips over a plate
Add beef and cheese to the chips
Top with pickled jalapenos and black olives
This turned out ok. The flavor of the manchego/salsa mixture is really good. However, it has a tendency to separate, and it resolidifies at an unfortunate rate. Because of this, the cheese tends be stop being melted by the time that that nachos are ready to be eaten, and as good as it may taste, a layer of solid cheese that has to be cut/torn into doesn't make for a great nacho experience. Plus the liquid portion of the queso winds up collecting along the bottom of the plate resulting in soggy chips under solid cheese, which is the opposite of the intended form of nachos. This recipe also makes a enough for a lot of nachos. I managed to eat them three nights in a row, and even had tacos for lunch one of the days.
