Im looking for a recipe on how to make Nachos

like what kind of chess and chips to use and how to prepare it




--
--------------------------------- --- -- -
Posted with NewsLeecher v3.9 Beta 8
Web @ http://www.newsleecher.com/?usenet
------------------- ----- ---- -- -

In article >,
Rocky > wrote:

> Im looking for a recipe on how to make Nachos
>
> like what kind of chess and chips to use and how to prepare it
>

Mom, sis and I used to watch 6 hours of "Dr. Who" every Sunday when we
lived in Colorado. Mom always made a big dish of Nachos to munch while
we watched it.

It's an wonderful memory. :-)

Here is how she did it:

In the bottom of a medium sized glass baking dish (10"x12") dump one can
of refried beans. Flatten it well. Chop a couple of tomatoes and layer
it over that. Place corn tortilla chips liberally over that layer, then
top with lots and lots of shredded cheddar cheese.

Place in the microwave and nuke until all the cheese is well melted.

Top that with alternating stripes of Guacamole and sour cream.

Dip the chips as you pull them out deeply into the beans as you eat
them.

Have extra chips on hand for the leftover cheese and beans.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Rocky > wrote in
:

> Im looking for a recipe on how to make Nachos

You don't need a recipe for nachos.

Cover a pizza pan with good quality tortilla chips. Coat liberally with
shredded pepper jack. Sprinkle with jalapenos. Heat. Eat. It's that simple.

On Dec 3, 9:45*am, elaich > wrote:
> Rocky > wrote om:
>
> > Im looking for a recipe on how to make Nachos
>
> You don't need a recipe for nachos.
>
> Cover a pizza pan with good quality tortilla chips. Coat liberally with
> shredded pepper jack. Sprinkle with jalapenos. Heat. Eat. It's that simple.

This is how I make them, although I put the jalapenos under the
cheese.

I also cover the pizza pan with foil and spray it with Pam for easy
cleanup
(and ease of scraping up any dribbles of cheese that I might want to
eat).

Cindy Hamilton

Cindy Hamilton wrote:
> On Dec 3, 9:45 am, elaich > wrote:
>> Rocky > wrote om:
>>
>>> Im looking for a recipe on how to make Nachos
>> You don't need a recipe for nachos.
>>
>> Cover a pizza pan with good quality tortilla chips. Coat liberally with
>> shredded pepper jack. Sprinkle with jalapenos. Heat. Eat. It's that simple.
>
> This is how I make them, although I put the jalapenos under the
> cheese.
>
> I also cover the pizza pan with foil and spray it with Pam for easy
> cleanup
> (and ease of scraping up any dribbles of cheese that I might want to
> eat).
>
> Cindy Hamilton

I never thought of using foil and Pam. Great idea. I hate cleaning up
the stuck on cheese afterwards.

-Tracy

Tracy wrote:
> Cindy Hamilton wrote:

>> I also cover the pizza pan with foil and spray it with Pam for easy
>> cleanup
>> (and ease of scraping up any dribbles of cheese that I might want to
>> eat).
>>
>> Cindy Hamilton
>
> I never thought of using foil and Pam. Great idea. I hate cleaning up
> the stuck on cheese afterwards.
>
> -Tracy

I just put the pan in the dishwasher. I wouldn't want to waste foil for
it (both cost of purchasing foil and extra waste in the landfill if not
recycled).

Goomba wrote:
> Tracy wrote:
>> Cindy Hamilton wrote:
>
>>> I also cover the pizza pan with foil and spray it with Pam for easy
>>> cleanup
>>> (and ease of scraping up any dribbles of cheese that I might want to
>>> eat).
>>>
>>> Cindy Hamilton
>>
>> I never thought of using foil and Pam. Great idea. I hate cleaning up
>> the stuck on cheese afterwards.
>>
>> -Tracy
>
> I just put the pan in the dishwasher. I wouldn't want to waste foil for
> it (both cost of purchasing foil and extra waste in the landfill if not
> recycled).

I don't use a dishwasher (unless you count my husband ;-) and I make
nachos maybe 3 or 4 times a year so the few inches of foil doesn't seem
like a huge waste to me and I do recycle.as much as I can. Luckily I
live in a town that takes just about everything for recycling.

Now that I think about it, I don't really use much foil anyway and I
will probably forget the foil anyway the next time I make nachos. ;-)

-Tracy

"Tracy" > wrote in message
...
> Goomba wrote:
>> Tracy wrote:
>>> Cindy Hamilton wrote:
>>
>>>> I also cover the pizza pan with foil and spray it with Pam for easy
>>>> cleanup
>>>> (and ease of scraping up any dribbles of cheese that I might want to
>>>> eat).
>>>>
>>>> Cindy Hamilton
>>>
>>> I never thought of using foil and Pam. Great idea. I hate cleaning up
>>> the stuck on cheese afterwards.
>>>
>>> -Tracy
>>
>> I just put the pan in the dishwasher. I wouldn't want to waste foil for
>> it (both cost of purchasing foil and extra waste in the landfill if not
>> recycled).
>
> I don't use a dishwasher (unless you count my husband ;-) and I make
> nachos maybe 3 or 4 times a year so the few inches of foil doesn't seem
> like a huge waste to me and I do recycle.as much as I can. Luckily I live
> in a town that takes just about everything for recycling.
>
> Now that I think about it, I don't really use much foil anyway and I will
> probably forget the foil anyway the next time I make nachos. ;-)
>
> -Tracy

Here's a really radical idea, use a paper plate and the microwave. Takes a
minute and there's nothing to wash and paper is biodegradable.

Ms P

Ms P wrote:
>
> "Tracy" > wrote in message
> ...
>> Goomba wrote:
>>> Tracy wrote:
>>>> Cindy Hamilton wrote:
>>>
>>>>> I also cover the pizza pan with foil and spray it with Pam for easy
>>>>> cleanup
>>>>> (and ease of scraping up any dribbles of cheese that I might want to
>>>>> eat).
>>>>>
>>>>> Cindy Hamilton
>>>>
>>>> I never thought of using foil and Pam. Great idea. I hate cleaning
>>>> up the stuck on cheese afterwards.
>>>>
>>>> -Tracy
>>>
>>> I just put the pan in the dishwasher. I wouldn't want to waste foil
>>> for it (both cost of purchasing foil and extra waste in the landfill
>>> if not recycled).
>>
>> I don't use a dishwasher (unless you count my husband ;-) and I make
>> nachos maybe 3 or 4 times a year so the few inches of foil doesn't
>> seem like a huge waste to me and I do recycle.as much as I can.
>> Luckily I live in a town that takes just about everything for recycling.
>>
>> Now that I think about it, I don't really use much foil anyway and I
>> will probably forget the foil anyway the next time I make nachos. ;-)
>>
>> -Tracy
>
> Here's a really radical idea, use a paper plate and the microwave.
> Takes a minute and there's nothing to wash and paper is biodegradable.
>
> Ms P

Yea, my son has been known to do that for a snack, but I don't keep
paper plates around much.
When I make nachos, it is usually for a crowd so a paper plate won't
really work anyway.

I like the cheese to get some brown bits - does the micro cheese get
brown at all?

-Tracy

Cindy wrote on Wed, 3 Dec 2008 07:14:53 -0800 (PST):

> On Dec 3, 9:45 am, elaich > wrote:
>> Rocky > wrote
>> om:
>>
> >> Im looking for a recipe on how to make Nachos
>>
>> You don't need a recipe for nachos.
>>
>> Cover a pizza pan with good quality tortilla chips. Coat
>> liberally with shredded pepper jack. Sprinkle with jalapenos.
>> Heat. Eat. It's that simple.

> This is how I make them, although I put the jalapenos under
> the cheese.

> I also cover the pizza pan with foil and spray it with Pam for
> easy cleanup
> (and ease of scraping up any dribbles of cheese that I might
> want to eat).
I'd also add a little hot salsa or provide it for dipping. Messy
perhaps but good!


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Wed, 3 Dec 2008 16:47:33 GMT, "Randy Johnson" >
wrote:

>
>My preferred nacho is: fresh tostada chips made by a local tortilla maker,
>spread with chipotle flavored re-fried beans, sprinkled with chopped
>jalapenos, topped with asadero (also called queso quesadilla, or quesadilla
>cheese). Spread 'em around on a cookie sheet and pop into a 300-350F oven
>until the cheese melts

Beef or chicken marinated or simmered in taco type seasoning is also a
good addition. I also like some green onions. And serve with sour
cream, salsa and either guac or just avocado slices.

Lou

In article >, Tracy >
wrote:

> I like the cheese to get some brown bits - does the micro cheese get
> brown at all?

Yes.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
"Randy Johnson" > wrote:

> On 3-Dec-2008, Rocky > wrote:
>
> > Im looking for a recipe on how to make Nachos
> >
> > like what kind of chess and chips to use and how to prepare it
>
> I suppose that depends on what you consider good; do you like nachos at
> sporting events or 7-11/Quicktrip/QuickyMart/etc. stores?
>
> If so, use the cheapest, highest fat-content chips you can find, melt
> CheeseWhiz in the microwave, throw a jalapeno slice on each chip and pour on
> the CheeseWhiz. These are great if you don't care what you eat, you just
> want it quick and easy to stuff down with beer while watching *ball games on
> TV.
>
> My preferred nacho is: fresh tostada chips made by a local tortilla maker,
> spread with chipotle flavored re-fried beans, sprinkled with chopped
> jalapenos, topped with asadero (also called queso quesadilla, or quesadilla
> cheese). Spread 'em around on a cookie sheet and pop into a 300-350F oven
> until the cheese melts

Finally! Someone else that likes bean nachos. ;-d
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Lou Decruss > wrote:

> On Wed, 3 Dec 2008 16:47:33 GMT, "Randy Johnson" >
> wrote:
>
> >
> >My preferred nacho is: fresh tostada chips made by a local tortilla maker,
> >spread with chipotle flavored re-fried beans, sprinkled with chopped
> >jalapenos, topped with asadero (also called queso quesadilla, or quesadilla
> >cheese). Spread 'em around on a cookie sheet and pop into a 300-350F oven
> >until the cheese melts
>
> Beef or chicken marinated or simmered in taco type seasoning is also a
> good addition. I also like some green onions. And serve with sour
> cream, salsa and either guac or just avocado slices.
>
> Lou

Hell, just make tacos... <g> Or taco salad.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Rocky wrote:
> Im looking for a recipe on how to make Nachos
>
> like what kind of chess and chips to use and how to prepare it

Get a #10lb can of Rico's Nacho Cheese sauce:
http://ricos.com/products_cheese_chili.htm

Open a 2.5lb of Rico's round corn chips:
http://ricos.com/products_chips.htm

Pour in the nacho sauce, shake vigorously, and enjoy.

-sw

On Dec 3, 11:23*am, "Ms P" > wrote:

> Here's a really radical idea, use a paper plate and the microwave. *Takes a
> minute and there's nothing to wash and paper is biodegradable.

I don't like microwaved food. I use the nuke only for green beans and
for
giving some frozen foods (raspberries, bread) a gentle head start on
defrosting.
Like, 15 seconds worth.

And I don't use paper plates. I feel that washing real plates is less
of a burden
on the environment.

Cindy Hamilton

On Dec 3, 11:34*am, "James Silverton" >
wrote:
> *Cindy *wrote *on Wed, 3 Dec 2008 07:14:53 -0800 (PST):
>
>
>
>
>
> > On Dec 3, 9:45 am, elaich > wrote:
> >> Rocky > wrote
> >> om:
>
> > >> Im looking for a recipe on how to make Nachos
>
> >> You don't need a recipe for nachos.
>
> >> Cover a pizza pan with good quality tortilla chips. Coat
> >> liberally with shredded pepper jack. Sprinkle with jalapenos.
> >> Heat. Eat. It's that simple.
> > This is how I make them, although I put the jalapenos under
> > the cheese.
> > I also cover the pizza pan with foil and spray it with Pam for
> > easy cleanup
> > (and ease of scraping up any dribbles of cheese that I might
> > want to eat).
>
> *I'd also add a little hot salsa or provide it for dipping. Messy
> perhaps but good!

Oh, well, that goes without saying. I left the whole topic of
"decoration"
to the reader's discretion. The OP seemed to focus on chips and
cheese.
(Some nachos I've seen in restaurants seem to have everything in the
fridge on them, and are really just a bit too much for me.)

I like salsa on the side, and often a couple of tablespoons of sour
cream.
Putting it on the nachos makes them soggy, to my way of thinking.

Cindy

Randy Johnson wrote:

> My preferred nacho is: fresh tostada chips made by a local tortilla maker,
> spread with chipotle flavored re-fried beans, sprinkled with chopped
> jalapenos, topped with asadero (also called queso quesadilla, or quesadilla
> cheese). Spread 'em around on a cookie sheet and pop into a 300-350F oven
> until the cheese melts

Mmm. Wet, soggy nachos. Apparently you've never actually done this (or
don't remember how it turned out).

Put the beans on the bottom or heat them separately. And wait to put
the jalapenos until after they're out of the oven.

-sw

Sqwertz wrote:
> Randy Johnson wrote:
>
>> My preferred nacho is: fresh tostada chips made by a local tortilla
>> maker,
>> spread with chipotle flavored re-fried beans, sprinkled with chopped
>> jalapenos, topped with asadero (also called queso quesadilla, or
>> quesadilla
>> cheese). Spread 'em around on a cookie sheet and pop into a 300-350F
>> oven
>> until the cheese melts
>
> Mmm. Wet, soggy nachos. Apparently you've never actually done this
> (or don't remember how it turned out).
>
> Put the beans on the bottom or heat them separately. And wait to put
> the jalapenos until after they're out of the oven.
>
> -sw

You are right, about the tortilla chips getting soggy from the beans.
If I am making chilaquiles for breakfast, I do not mind if the beans
make some of the chips soft. Not sure I would like that on nachos, though.


Becca

In article >,
Becca > wrote:

> Sqwertz wrote:
> > Randy Johnson wrote:
> >
> >> My preferred nacho is: fresh tostada chips made by a local tortilla
> >> maker,
> >> spread with chipotle flavored re-fried beans, sprinkled with chopped
> >> jalapenos, topped with asadero (also called queso quesadilla, or
> >> quesadilla
> >> cheese). Spread 'em around on a cookie sheet and pop into a 300-350F
> >> oven
> >> until the cheese melts
> >
> > Mmm. Wet, soggy nachos. Apparently you've never actually done this
> > (or don't remember how it turned out).
> >
> > Put the beans on the bottom or heat them separately. And wait to put
> > the jalapenos until after they're out of the oven.
> >
> > -sw
>
> You are right, about the tortilla chips getting soggy from the beans.
> If I am making chilaquiles for breakfast, I do not mind if the beans
> make some of the chips soft. Not sure I would like that on nachos, though.
>
>
> Becca

Mom (and I) always put the beans as the bottom layer...
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Dec 3, 12:15*pm, Cindy Hamilton >
wrote:
> On Dec 3, 11:23*am, "Ms P" > wrote:
>
> > Here's a really radical idea, use a paper plate and the microwave. *Takes a
> > minute and there's nothing to wash and paper is biodegradable.
>
> I don't like microwaved food. *I use the nuke only for green beans and
> for
> giving some frozen foods (raspberries, bread) a gentle head start on
> defrosting.
> Like, 15 seconds worth.
>
> And I don't use paper plates. *I feel that washing real plates is less
> of a burden
> on the environment.
>
> Cindy Hamilton

If you use the real heavy all-cardboard ones (like some Chinets),
washing the dishes is worse for the environment, because that kind of
paper plate is fully biodegradable.

N.

On Dec 3, 2:29*pm, Nancy2 > wrote:
> On Dec 3, 12:15*pm, Cindy Hamilton >
> wrote:
>
>
>
>
>
> > On Dec 3, 11:23*am, "Ms P" > wrote:
>
> > > Here's a really radical idea, use a paper plate and the microwave. *Takes a
> > > minute and there's nothing to wash and paper is biodegradable.
>
> > I don't like microwaved food. *I use the nuke only for green beans and
> > for
> > giving some frozen foods (raspberries, bread) a gentle head start on
> > defrosting.
> > Like, 15 seconds worth.
>
> > And I don't use paper plates. *I feel that washing real plates is less
> > of a burden
> > on the environment.
>
> > Cindy Hamilton
>
> If you use the real heavy all-cardboard ones (like some Chinets),
> washing the dishes is worse for the environment, because that kind of
> paper plate is fully biodegradable.

Have you taken into account the upstream effects of paper processing?
They're horrendous. It's not all about landfills.

In any event, hardly anything biodegrades in a landfill. They're
pretty
anaerobic. (If things biodegraded in landfills, all of the ski slopes
in
southeast Michigan would collapse.)

Cindy Hamilton

On Wed, 03 Dec 2008 13:00:54 -0600, Omelet >
wrote:

>In article >,
> Becca > wrote:
>
>> Sqwertz wrote:
>> > Randy Johnson wrote:
>> >
>> >> My preferred nacho is: fresh tostada chips made by a local tortilla
>> >> maker,
>> >> spread with chipotle flavored re-fried beans, sprinkled with chopped
>> >> jalapenos, topped with asadero (also called queso quesadilla, or
>> >> quesadilla
>> >> cheese). Spread 'em around on a cookie sheet and pop into a 300-350F
>> >> oven
>> >> until the cheese melts
>> >
>> > Mmm. Wet, soggy nachos. Apparently you've never actually done this
>> > (or don't remember how it turned out).
>> >
>> > Put the beans on the bottom or heat them separately. And wait to put
>> > the jalapenos until after they're out of the oven.
>> >
>> > -sw
>>
>> You are right, about the tortilla chips getting soggy from the beans.
>> If I am making chilaquiles for breakfast, I do not mind if the beans
>> make some of the chips soft. Not sure I would like that on nachos, though.
>>
>>
>> Becca
>
>Mom (and I) always put the beans as the bottom layer...

I do love them with re-fried beans and I don't care if some get a bit
soggy. As usual this group helped me plan dinner. I tossed some
black beans on with a few slices of bacon I had leftover from Nancy2's
baked potato soup I made Sunday. I'll just sprinkle some of them over
the nachos before I bake them and there will be no sogginess. <is that
a word?> I've got sour cream, fresh japs, salsa, and loads of
cheddar. It's goona be good and I don't care what anyone else says.
I might even try some sport peppers on the side too so my butt can
burn in the morning. Oh, I'm going to toss some black olives on there
too.

Lou

Here's a video recipe of a nacho appetizer. I'm guessing there are
probably other ones on the site too - its a pretty cool site...

http://www.cookingvideocafe.com/item...uPsrdO3o0.html




On Dec 3, 3:35*am, Rocky > wrote:
> Imlookingfor arecipeon how to make Nachos
>
> like what kind of chess and chips to use and how to prepare it
>
> --
> --------------------------------- --- -- -
> Posted with NewsLeecher v3.9 Beta 8
> Web @http://www.newsleecher.com/?usenet
> ------------------- ----- ---- -- -

Omelet wrote:
> In article >,
> Rocky > wrote:
>
>> Im looking for a recipe on how to make Nachos
>>
>> like what kind of chess and chips to use and how to prepare it
>>
>
> Mom, sis and I used to watch 6 hours of "Dr. Who" every Sunday when we
> lived in Colorado. Mom always made a big dish of Nachos to munch while
> we watched it.
>
> It's an wonderful memory. :-)
>
> Here is how she did it:
>
> In the bottom of a medium sized glass baking dish (10"x12") dump one can
> of refried beans. Flatten it well. Chop a couple of tomatoes and layer
> it over that. Place corn tortilla chips liberally over that layer, then
> top with lots and lots of shredded cheddar cheese.
>
> Place in the microwave and nuke until all the cheese is well melted.
>
> Top that with alternating stripes of Guacamole and sour cream.
>
> Dip the chips as you pull them out deeply into the beans as you eat
> them.
>
> Have extra chips on hand for the leftover cheese and beans.


We have something like that about once a year but
I make it on a platter in layers:

refried beans
ground beef browned with burrito or taco seasoning
chopped tomato, black olives, chiles or pickled jalapeno slices
heavy layer of coarsely shredded Monterrey Jack cheese or your favorite
(optional: minced sweet onion or green onion)

Run under the broiler or in the microwave until the cheese is melted,
serve with salsa, sour cream, and guacamole or chopped avocado and your
favorite corn chips.

gloria p

In article >,
Lou Decruss > wrote:

> >Mom (and I) always put the beans as the bottom layer...
>
> I do love them with re-fried beans and I don't care if some get a bit
> soggy. As usual this group helped me plan dinner. I tossed some
> black beans on with a few slices of bacon I had leftover from Nancy2's
> baked potato soup I made Sunday. I'll just sprinkle some of them over
> the nachos before I bake them and there will be no sogginess. <is that
> a word?> I've got sour cream, fresh japs, salsa, and loads of
> cheddar. It's goona be good and I don't care what anyone else says.
> I might even try some sport peppers on the side too so my butt can
> burn in the morning. Oh, I'm going to toss some black olives on there
> too.
>
> Lou

Yum! I put black olives up as a taco ingredient as well.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

I take a piepan and line it with foil, and put a healthy amount of
tortilla chips on, then use either leftover chili (well drained) or
leftover taco meat (beef or chicken) that has been nuked, top that
with Jalapenos and cheese, and put it in a 350 oven for about ten
minutes until the cheese is all melted. I top it with sour cream,
salsa and guac, and eat it right out of the pan. You can also use
canned chili like Armour.

Rocky > wrote in
:

> Im looking for a recipe on how to make Nachos

BTW, here's the story of how nachos bagan.

Back in the 1960s, some Army wives from Laredo drove across the border to
Nuevo Laredo and stopped at a little Mexican cafe. It was mid afternoon,
and, as is the custom in Mexico, there was really nothing doing at that
time of day. The owner of the place, a guy nicknamed Nacho, was duly
embarrassed, and promised the ladies he would whip up something.

In desperation and haste, he found a bag of tortilla chips. He dumped
them on a pan, grated some cheese over them, added some jalapenos and
salsa, and popped them in the oven. He brought it out to them,
apologetically telling them that "all I have this time of day are our
Nachos."

The wives loved the new dish, and raved about it to all their friends
back in Texas. It quickly caught on as a local favorite.

Fast forward to 1970. Brand new Texas Stadium, and the owner really
wanted a signature food item that no other stadium had. Someone suggested
nachos. He thought it was a great idea, but there was no way to handle
them in a fast food environment by having to cook them in an oven. Takes
too long. So, he went home, and all by himself, developed the liquid
cheese product that made nachos viable as a fast food item.

Some of you older people may remember watching Monday Night Football back
in it's first season, and wondering just what Dandy Don Meredith was
talking about when he described a great play as "a real nacho." Now, you
know.

I also have a great story about the origin of chimichagas.

Randy Johnson > wrote:

> On 3-Dec-2008, Sqwertz > wrote:
>
>> Randy Johnson wrote:
>>
>>> My preferred nacho is: fresh tostada chips made by a local tortilla
>>> maker,
>>> spread with chipotle flavored re-fried beans, sprinkled with chopped
>>> jalapenos, topped with asadero (also called queso quesadilla, or
>>> quesadilla
>>> cheese). Spread 'em around on a cookie sheet and pop into a 300-350F
>>> oven
>>> until the cheese melts
>>
>> Mmm. Wet, soggy nachos. Apparently you've never actually done this (or
>> don't remember how it turned out).
>>
>> Put the beans on the bottom or heat them separately. And wait to put
>> the jalapenos until after they're out of the oven.
>
> While they might turn out wet and soggy for you, they don't for me. Since I
> did say "tostada chips ... spread with ...beans" they are on the bottom,
> unless you meant you would put them on the pan bean side down - but, surely
> you're not that stupid.

Uh, no. I think I understood your post the first time. And my
response was pretty clear based on your description of your method.

But thanks for trying to clarify <cough> whatever it was you were
trying to say.

> Past history suggests you will respond to this message with additional
> criticism, smarmy remarks or just general asshole commentary to gain further
> attention. Sorry, I won't play that game; I corrected the oversight that
> did exist in my first post (assuming all would know to use fresh
> ingredients).

I feel humiliated.

(And I know you're using Sierra Brand canned refried beans, BTW)

-sw

Sqwertz wrote:
> Rocky wrote:
>> Im looking for a recipe on how to make Nachos
>> like what kind of chess and chips to use and how to prepare it
>
> Get a #10lb can of Rico's Nacho Cheese sauce:
> http://ricos.com/products_cheese_chili.htm
>
> Open a 2.5lb of Rico's round corn chips:
> http://ricos.com/products_chips.htm
>
> Pour in the nacho sauce, shake vigorously, and enjoy.
>
> -sw
>
>


Don't knock it...

Bob

On Wed, 03 Dec 2008 11:32:57 -0500, Tracy > wrote:

>I like the cheese to get some brown bits - does the micro cheese get
>brown at all?

Not unless you burn it. However, melted in the microwave is just
fine.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Wed, 3 Dec 2008 11:35:55 -0800 (PST), Cindy Hamilton
> wrote:

>(If things biodegraded in landfills, all of the ski slopes
>in southeast Michigan would collapse.)

Ski slopes? HA! When I moved from Michigan, the Eastern side was
flat.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Wed, 03 Dec 2008 22:48:49 -0600, zxcvbob >
wrote:

>Sqwertz wrote:
>> Rocky wrote:
>>> Im looking for a recipe on how to make Nachos
>>> like what kind of chess and chips to use and how to prepare it
>>
>> Get a #10lb can of Rico's Nacho Cheese sauce:
>> http://ricos.com/products_cheese_chili.htm
>>
>> Open a 2.5lb of Rico's round corn chips:
>> http://ricos.com/products_chips.htm
>>
>> Pour in the nacho sauce, shake vigorously, and enjoy.
>>
>> -sw
>>
>>
>
>
>Don't knock it...
>


LOLOL!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article >,
Gloria P > wrote:

> > Have extra chips on hand for the leftover cheese and beans.
>
>
> We have something like that about once a year but
> I make it on a platter in layers:
>
> refried beans
> ground beef browned with burrito or taco seasoning
> chopped tomato, black olives, chiles or pickled jalapeno slices
> heavy layer of coarsely shredded Monterrey Jack cheese or your favorite
> (optional: minced sweet onion or green onion)
>
> Run under the broiler or in the microwave until the cheese is melted,
> serve with salsa, sour cream, and guacamole or chopped avocado and your
> favorite corn chips.
>
> gloria p

Sounds better than mine! I serve sliced black olives as a taco
ingredient, but I tend to forget about them with nachos... I'll have to
remember that.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Wed, 03 Dec 2008 22:48:49 -0600, zxcvbob wrote:

> Sqwertz wrote:
>> Rocky wrote:
>>> Im looking for a recipe on how to make Nachos
>>> like what kind of chess and chips to use and how to prepare it
>>
>> Get a #10lb can of Rico's Nacho Cheese sauce:
>> http://ricos.com/products_cheese_chili.htm
>>
>> Open a 2.5lb of Rico's round corn chips:
>> http://ricos.com/products_chips.htm
>>
>> Pour in the nacho sauce, shake vigorously, and enjoy.
>>
>> -sw
>>
>
> Don't knock it...
>
> Bob

sounds like the notorious 'nachos in a bag.'

your pal,
blake

blake murphy > wrote:

> On Wed, 03 Dec 2008 22:48:49 -0600, zxcvbob wrote:
>
>> Sqwertz wrote:
>>> Rocky wrote:
>>>> Im looking for a recipe on how to make Nachos
>>>> like what kind of chess and chips to use and how to prepare it
>>>
>>> Get a #10lb can of Rico's Nacho Cheese sauce:
>>> http://ricos.com/products_cheese_chili.htm
>>>
>>> Open a 2.5lb of Rico's round corn chips:
>>> http://ricos.com/products_chips.htm
>>>
>>> Pour in the nacho sauce, shake vigorously, and enjoy.
>>
>> Don't knock it...
>>
>> Bob
>
> sounds like the notorious 'nachos in a bag.'

Texans have this dish called Frito Pie. You rib open a bag of
Fritos along the lengthwise seam and top with chili, diced onions,
and cheese. Then eat it [with a fork] right out of the bag.

This is one of the reasons they're called Texan's.

-sw

Sqwertz wrote:

> Texans have this dish called Frito Pie. You rib open a bag of
> Fritos along the lengthwise seam and top with chili, diced onions,
> and cheese. Then eat it [with a fork] right out of the bag.
>
> This is one of the reasons they're called Texan's.

Oh, that brings back memories! Friday night high school football games.
Those were a favorite with everyone at the concession stands on cool
Fall nights. That and those runny cheese nachos.

--Lin

On Thu, 04 Dec 2008 18:17:37 -0800, Lin >
wrote:

>Sqwertz wrote:
>
>> Texans have this dish called Frito Pie. You rib open a bag of
>> Fritos along the lengthwise seam and top with chili, diced onions,
>> and cheese. Then eat it [with a fork] right out of the bag.
>>
>> This is one of the reasons they're called Texan's.
>
>Oh, that brings back memories! Friday night high school football games.
>Those were a favorite with everyone at the concession stands on cool
>Fall nights. That and those runny cheese nachos.
>
>--Lin

Or go big time and make tostilocos.
Here is the link to a tostilocos discussion we had here on rfc
http://groups.google.com/group/rec.f...7e 8935dcfe48

http://tinyurl.com/6fk8kz

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/28

On Dec 4, 1:18*am, sf > wrote:
> On Wed, 3 Dec 2008 11:35:55 -0800 (PST), Cindy Hamilton
>
> > wrote:
> >(If things biodegraded in landfills, all of the ski slopes
> >in southeast Michigan would collapse.)
>
> Ski slopes? *HA! *When I moved from Michigan, the Eastern side was
> flat.

And it still is. Mount Brighton is built on an old landfill. That's
why people
call it Mount Trashmore. I don't think that Pine Knob was, though.

Cindy Hamilton

On Dec 3, 3:50*pm, "Ms P" > wrote:

> That would depend entirely on where you live. *If you live in a severe
> drought area paper plates are a good thing.

You're just shifting the problem from where you use the paper plate
to where the paper was processed. Of course, pollution that is
not in your backyard isn't pollution at all, is it?

I live in Michigan, smack in the center of the Great Lakes. Our waste
treatment
plant claims that the water leaving it is cleaner than the water
entering the
upstream drinking water treatment plant. That's good for the millions
of
people downstream (Toledo, Cleveland, Buffalo, Toronto, etc.) that
drink what
we send them.

> It's possible of course to cook nachos in the microwave on a real plate.

Not for me. I abhor microwaved food.

Cindy Hamilton