This is a great bar item that rarely finds its
way into America's parking lots...until now. These nachos are easy
to make and are great for people to pick at during your tailgate.
Time Required: 15 minutes prep,
10 minutes cooking
Skill Required: Minimal skills needed
Ingredients:
Nacho
chips
Mexican cheese, or cheddar & Monterey jack
Sliced
jalapenos & black olives, fresh diced tomatoes, and shredded
lettuce
Sour
cream, guacamole, and salsa
One
disposable tinfoil roasting pan
Optional: pre-cooked chicken strips and/or cooked taco meat or
chili. For chicken, just grill a breast or two and cut it up.
For taco meat, cook with butter in a skillet with Mexican or
taco seasoning. For chili, a can of chili con carne will be
fine. All should be warmed prior to making your nachos.
Steps:
If you
want chicken breast, grill a breast and cut it into strips
If you
want taco meat, brown ground beef with butter and taco or
Mexican seasoning in a skillet. If this is pre-made, warm it up
on the grill prior to continuing.
If you
want chili, remove the label from the can and open the can
(don't open it first or you'll have a hard time with the label).
Put the can on the grill for a few minutes and stir it.
Place
a layer of chips in the tinfoil pan
Cover
with cheese, vegetables, and meat. Repeat until you have filled
the pan. Don't make it too high or the middle won't cook well.
Place
the pan on the grill and cover. Use a part of the grill not
directly over heat. Check after a minute or two and turn the pan
to prevent burning (some of the bottom chips will burn anyway)
When
the cheese is melted, they're done. Remove and serve, making
sour cream, guacamole, and salsa available.
