On Sat, 31 Jan 2015 14:43:12 -0600, "cshenk" > wrote:

snip
>
>I do have a rather nice and simple nacho recipe. It's nothing to go
>screaming home over since it's really common except I mexican it up a
>bit and down play the tex mex part.
>
>
>1 TS (or more to taste) of comino seed (cumin seed)
>1/2 TS sesame seed
>2 TS sichimi (Japanese blend of chile, orange peel, hemp seed and poppy
>seed)
>
>Mix with meat then
>
>Brown 1/2lb ground pork and 1/2lb beef to just barely pink and set aside
>
>Take 3 cups beans cooked (normally black beans or a mix of black,
>kidney and whatever else is handy) and mash (it's ok to use a can at
>need but will need 2 total I think. Mine are made from dry so I have
>to think about that). Warm these to soft and stir in 1/3 cup beef or
>pork broth until they are just a bit easier to spoon up. Mix in black
>pepper and garlic salt to that layer.
>
>Layer a glass pan with beef, then grated cheese, then bean then later
>rinse and repeat keeping layers fairly thin yet distinct. Top with
>large blocks of velveeta and bake until it melts through. Remove and
>top with fresh iceburg lettuce and black olives. Serve with chips.
>Some add sour cream at the top too if you like. Don likes to add some
>simple jarred salsa to it over the lettuce.
>
>Like I said, nothing to scream home about. A common recipe.
>
>A big difference is I can hand type that with no link.
>
>Call me silly but there is nothing wrong with the occasional link.
>I've done it to ask if someone had any better ideas when plotting
>something for example.
>
>Julie seems to not understand her 'toppings' would be better in a side
>bowl and used to dip the chips into. In all honesty though, thats a
>common failing.

That is not Nachos . Your recipe is called 7-Layer Dip and has been
around as such for decades. No matter how many layers or if you bake
yours or not, it is "7-Layer Dip, or 7-Layer Taco Dip or Mexican
Dip." In your case since you heat it I would call it a taco dip.
It doesn't matter that you don't like tortilla chips with cheese
melted over them -- that is Nachos as created in the 1940s by a
Mexican cook.
Janet US