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Home Learning Kitchen Southwestern - Appetizer - Teresa's Nachos

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Post by :bhark777 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2879

Click below to download : Southwestern - Appetizer - Teresa's Nachos (Format : PDF)

Southwestern - Appetizer - Teresa's Nachos

1 lb. ground beef
1 small onion, diced
1 can refried beans
1/4 cup water
1/2 envelope Old El Paso taco seasoning
1 block Cheddar cheese
1 bag corn tortilla chips (I use the round ones)
1 small jar jalapeno pepper slices
Taco sauce and sour cream

Brown ground beef and onion in a skillet. Drain grease and pour meat into a large mixing bowl.

Put refried beans and water in a saucepan. Stir well, and heat until thoroughly warmed, stirring occasionally. Add warmed beans to meat mixture in mixing bowl. Add taco seasoning to bowl, and combine the mixture thoroughly.

Spread tortilla chips on a large baking sheet. Spoon a dollop of the meat/bean mixture on each chip. Grate cheddar cheese over each chip. Top each nacho with a jalapeno pepper slices. Place baking sheet under a preheated broiler, and broil until cheese starts to bubble. Serve with taco sauce and sour cream for dipping or to spoon on top of nachos.

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Source: Better Homes and Gardens 2 pounds fresh or frozen medium shrimp, peeled and deveined, leaving tails intact 1/4 cup olive oil 3 tablespoons finely chopped onion 5 cloves garlic, minced 1/4 cup tequila 1/4 cup lime juice 2 tablespoons snipped fresh cilantro 1/8 teaspoon salt Thaw shrimp, if frozen. Rinse shrimp; pat dry. Set aside. In large skillet heat olive oil over medium heat; add onion and garlic and cook about 3 minutes or until tender. Add shrimp and tequila; bring to boiling. Boil gently, uncovered, for 3 to 5 minutes or until shrimp turn opaque, stirring occasionally. Transfer shrimp

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Southwestern - Appetizer - Teresa's Nachos

Southwestern - Appetizer - Tortilla Roll-ups

Southwestern - Appetizer - Tequila-marinated Shrimp