In all my years on this earth, I've never made nachos. Never thought it
looked like a good dish until we were served a plate at an event and I was
famished. Today I'm finally going to make some. Got the ground beef, taco
seasoning, refried beans, and all the fixings except avacodo, which neither
of us like. I know it's more like an appetizer, but with a couple of ears
of corn, it'll make a meal for us. Now I'm looking forward to
supper......Sharon

On Jul 3, 12:03*pm, "biig" > wrote:
> * *In all my years on this earth, I've never made nachos. *Never thought it
> looked like a good dish until we were served a plate at an event and I was
> famished. *Today I'm finally going to make some. *Got the ground beef, taco
> seasoning, refried beans, and all the fixings except avacodo, which neither
> of us like. *I know it's more like an appetizer, but with a couple of ears
> of corn, it'll make a meal for us. *Now I'm looking forward to
> supper......Sharon

Ole!!

On Sat, 3 Jul 2010 15:03:15 -0400, "biig" > wrote:

> In all my years on this earth, I've never made nachos. Never thought it
> looked like a good dish until we were served a plate at an event and I was
> famished. Today I'm finally going to make some. Got the ground beef, taco
> seasoning, refried beans, and all the fixings except avacodo, which neither
> of us like. I know it's more like an appetizer, but with a couple of ears
> of corn, it'll make a meal for us. Now I'm looking forward to
> supper......Sharon
>

Wow! I had no idea there was a nacho virgin left in the USA! You'll
find they are great snacks and can be as unfussy as chips & cheese.
Do you ever make quesadillas at home? That's another easy cheesy
snack.

--
Forget the health food. I need all the preservatives I can get.

On Jul 3, 12:31*pm, Sqwertz > wrote:
> On Sat, 3 Jul 2010 15:03:15 -0400, biig wrote:
> > * *In all my years on this earth, I've never made nachos. *Never thought it
> > looked like a good dish until we were served a plate at an event and I was
> > famished. *Today I'm finally going to make some. *Got the ground beef, taco
> > seasoning, refried beans, and all the fixings except avacodo, which neither
> > of us like. *I know it's more like an appetizer, but with a couple of ears
> > of corn, it'll make a meal for us. *Now I'm looking forward to
> > supper......Sharon
>
> To make proper nachos you need that fake cheese whey sauce. *I use
> Rico's, but they stopped selling this at CostCo. *I would have
> thought they would bring it back in for summer events, but nope.
>
> http://www.ricos.com/products_cheese_chili.htm
>
> I can still get the small jars at the grocer, but they're $2.50,
> while that big #10 can is only $6 or $7 at CostCo for 10x as much.
>
> -sw

Yeah and you'll have crap nachos. Grate a couple different cheeses
like sharp chedder and a monterey.

sf wrote:
>
> Wow! I had no idea there was a nacho virgin left in the USA! You'll
> find they are great snacks and can be as unfussy as chips & cheese.
> Do you ever make quesadillas at home? That's another easy cheesy
> snack.

I like the thin flour tortillas from Trader Joe's,
and Rumiano Habanero Jack cheese from Whole Foods.
Even better is a little of Trader Joe's pesto in
a jar. It's not the world's best pesto, but it's
so convenient to just open a jar, slather it on
a tortilla, cover with thin slices of cheese
(I use a vegetable peeler), fold the tortilla
or put a second one on top, and heat over a low
flame in my big cast iron pot.

I was eating so many of them that I stopped buying
the ingrediants. I picked up a block of the cheese
today, for the first time in several months. I'll
have to resist getting the tortillas and pesto.

>>
>
> Wow! I had no idea there was a nacho virgin left in the USA! You'll
> find they are great snacks and can be as unfussy as chips & cheese.
> Do you ever make quesadillas at home? That's another easy cheesy
> snack.
>
> --
> Forget the health food. I need all the preservatives I can get.

(Blush) I'm actually in Canada. I've just never had the urge to eat
them because of the ingredients, not liking beans or avocado. After we had
them last weekend, I've changed my mind. I'm going to try to duplicate the
toppings we had and go from there. I've only made quesadillas a couple of
times......Sharon

On 07/03/2010 12:31 PM, Sqwertz wrote:
> On Sat, 3 Jul 2010 15:03:15 -0400, biig wrote:
>
>> In all my years on this earth, I've never made nachos. Never thought it
>> looked like a good dish until we were served a plate at an event and I was
>> famished. Today I'm finally going to make some. Got the ground beef, taco
>> seasoning, refried beans, and all the fixings except avacodo, which neither
>> of us like. I know it's more like an appetizer, but with a couple of ears
>> of corn, it'll make a meal for us. Now I'm looking forward to
>> supper......Sharon
>
> To make proper nachos you need that fake cheese whey sauce.

Nonsense. Place tortillas on oven-safe plate; cover with lots of grated
cheese (monterey jack and/or cheddar and/or pepper jack and/or...);
broil until cheese melts; pull out of oven and cover with toppings. We
use pico de gallo, guacamole, and sour cream, but the possibilities are
endless.

Serene

On Sat, 03 Jul 2010 13:09:18 -0700, Mark Thorson >
wrote:

> Even better is a little of Trader Joe's pesto in
> a jar. It's not the world's best pesto, but it's
> so convenient to just open a jar, slather it on
> a tortilla, cover with thin slices of cheese
> (I use a vegetable peeler), fold the tortilla
> or put a second one on top, and heat over a low
> flame in my big cast iron pot.

I use pesto for pizza, haven't tried Trader Joe's. I usually have a
jar of Classico in the refrigerator for those purposes, have you tried
that brand? If you have, how does it compare in your opinion?

--
Forget the health food. I need all the preservatives I can get.

On Sat, 3 Jul 2010 16:13:48 -0400, "biig" > wrote:

> (Blush) I'm actually in Canada.

Sorry! If you've given any hints, I've missed them.
<extracting foot from mouth>

> I've just never had the urge to eat
> them because of the ingredients, not liking beans or avocado.

Really? I have a "what's not to like about them" attitude.

> After we had
> them last weekend, I've changed my mind. I'm going to try to duplicate the
> toppings we had and go from there.

Promise you won't make nachos so complicated that you miss out on how
easy it is to prepare for a simple snack. All you need is cheese and
chips. If you want to be fancy have some salsa to scoop. You don't
need the rest of that stuff unless you actually *like* it.

> I've only made quesadillas a couple of times......Sharon

So, you can find tortillas up there in wild and wooly Canada?
That's another one that's a dead easy snack. Don't make it restaurant
style, which is overly complicated to justify the price.


--
Forget the health food. I need all the preservatives I can get.

biig wrote:

> (Blush) I'm actually in Canada. I've just never had the urge to
> eat them because of the ingredients, not liking beans or avocado.
> After we had them last weekend, I've changed my mind. I'm going to
> try to duplicate the toppings we had and go from there.

Once in a while we order nachos for dinner, the 'ultimate' kind
that has chili, olives, etc etc. Okay, it's not health food, but
sometimes it just hits the spot.

nancy

Chemo the Clown ha scritto:
>> I can still get the small jars at the grocer, but they're $2.50,
>> while that big #10 can is only $6 or $7 at CostCo for 10x as much.
>>
>> -sw
>
>Yeah and you'll have crap nachos. Grate a couple different cheeses
>like sharp chedder and a monterey.

you too cant cook a damn! hey stu; you still trying to bullshit us proper
regulars on this blog with your socalled 'chemothreppy'? you sad little mofo
_________
Peter Lucas
in Brisbane
Australia

--

"sf" > wrote in message
...
> On Sat, 3 Jul 2010 16:13:48 -0400, "biig" > wrote:
>
>> (Blush) I'm actually in Canada.
>
> Sorry! If you've given any hints, I've missed them.
> <extracting foot from mouth>
>
>> I've just never had the urge to eat
>> them because of the ingredients, not liking beans or avocado.
>
> Really? I have a "what's not to like about them" attitude.
>
>> After we had
>> them last weekend, I've changed my mind. I'm going to try to duplicate
>> the
>> toppings we had and go from there.
>
> Promise you won't make nachos so complicated that you miss out on how
> easy it is to prepare for a simple snack. All you need is cheese and
> chips. If you want to be fancy have some salsa to scoop. You don't
> need the rest of that stuff unless you actually *like* it.
>
>> I've only made quesadillas a couple of times......Sharon
>
> So, you can find tortillas up there in wild and wooly Canada?
> That's another one that's a dead easy snack. Don't make it restaurant
> style, which is overly complicated to justify the price.

No offence taken..lol...I usally sign my name and "from Canada" but
didn't this time. We're in SW Ontario about 75 miles from Detroit. We have
all kinds of tortillas here as well as other ethnic breads etc. I've just
never been very adventurous, being a meat and potatoes kind of cook. The
nachos turned out good...fried a lb. of ground beef and added taco
seasonings, layered with refried beans, cheese, chips, salsa, topped with
chopped tomatoes, green onion and sour cream. I cooked up a couple of fresh
corn on the cob to go with it and it made it a filling meal for two old
folks. It was a hit with hubby. I have some tortillas in the freezer that
were left over last week when I made burritos, so will likely do quesadillas
again soon. ..........Sharon from Canada

"sf" > wrote in message
...

>
> Promise you won't make nachos so complicated that you miss out on how
> easy it is to prepare for a simple snack. All you need is cheese and
> chips. If you want to be fancy have some salsa to scoop. You don't
> need the rest of that stuff unless you actually *like* it.
>
That's how I make them for a snack. Super simple. But I also add a little
chopped iceberg lettuce. I like it warm and wilted with the saltiness of
the chips and cheese.

biig wrote:
>
> In all my years on this earth, I've never made nachos. Never thought it
> looked like a good dish until we were served a plate at an event and I was
> famished. Today I'm finally going to make some. Got the ground beef, taco
> seasoning, refried beans, and all the fixings except avacodo, which neither
> of us like. I know it's more like an appetizer, but with a couple of ears
> of corn, it'll make a meal for us. Now I'm looking forward to
> supper......Sharon

There is no fixed ingredient list for nachos, other than the tortilla
chips and some cheese. Put whatever you like on them.

We make them vegetarian more often than we put meat on them anyway.
Beans aren't a requisite item either. Normally we put onions, tomatoes,
cheese and chopped chiles on ours. Beans only when we have refritos.

On Sat, 3 Jul 2010 18:45:35 -0400, "biig" > wrote:

>
>"sf" > wrote in message
.. .
>> On Sat, 3 Jul 2010 16:13:48 -0400, "biig" > wrote:
>>
>>> (Blush) I'm actually in Canada.
>>
>> Sorry! If you've given any hints, I've missed them.
>> <extracting foot from mouth>
>>
>>> I've just never had the urge to eat
>>> them because of the ingredients, not liking beans or avocado.
>>
>> Really? I have a "what's not to like about them" attitude.
>>
>>> After we had
>>> them last weekend, I've changed my mind. I'm going to try to duplicate
>>> the
>>> toppings we had and go from there.
>>
>> Promise you won't make nachos so complicated that you miss out on how
>> easy it is to prepare for a simple snack. All you need is cheese and
>> chips. If you want to be fancy have some salsa to scoop. You don't
>> need the rest of that stuff unless you actually *like* it.
>>
>>> I've only made quesadillas a couple of times......Sharon
>>
>> So, you can find tortillas up there in wild and wooly Canada?
>> That's another one that's a dead easy snack. Don't make it restaurant
>> style, which is overly complicated to justify the price.
>
> No offence taken..lol...I usally sign my name and "from Canada" but
>didn't this time. We're in SW Ontario about 75 miles from Detroit. We have
>all kinds of tortillas here as well as other ethnic breads etc. I've just
>never been very adventurous, being a meat and potatoes kind of cook. The
>nachos turned out good...fried a lb. of ground beef and added taco
>seasonings, layered with refried beans, cheese, chips, salsa, topped with
>chopped tomatoes, green onion and sour cream. I cooked up a couple of fresh
>corn on the cob to go with it and it made it a filling meal for two old
>folks. It was a hit with hubby. I have some tortillas in the freezer that
>were left over last week when I made burritos, so will likely do quesadillas
>again soon. ..........Sharon from Canada
>
Sounds like you had a great meal. That's wonderful you are becoming an
adventurous cook.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 07/03/10
Watkins natural spices
www.apinchofspices.com

On Sat, 3 Jul 2010 18:45:35 -0400, "biig" > wrote:

> No offence taken..lol...I usally sign my name and "from Canada" but
> didn't this time.

Dang, I read your posts too. Guess it's become such an integral part
of your tag line that I don't even "see" it anymore. Sorry, sorry,
sorry... :/

> We're in SW Ontario about 75 miles from Detroit. We have
> all kinds of tortillas here as well as other ethnic breads etc. I've just
> never been very adventurous, being a meat and potatoes kind of cook.

It never ceases to amaze me at how many people feel just like you do
and it has nothing to do with a lack of variety of food easily
available to them!


> The nachos turned out good...fried a lb. of ground beef and added taco
> seasonings, layered with refried beans, cheese, chips, salsa, topped with
> chopped tomatoes, green onion and sour cream. I cooked up a couple of fresh
> corn on the cob to go with it and it made it a filling meal for two old
> folks. It was a hit with hubby. I have some tortillas in the freezer that
> were left over last week when I made burritos, so will likely do quesadillas
> again soon. ..........Sharon from Canada

Corn on the cob would not do it for me with nachos, but glad to hear
your hubby liked it and more specifically, that *you* did!


--
Forget the health food. I need all the preservatives I can get.

On 07/03/2010 04:50 PM, Sqwertz wrote:
> On Sat, 03 Jul 2010 13:20:05 -0700, Serene Vannoy wrote:
>
>> On 07/03/2010 12:31 PM, Sqwertz wrote:
>>
>>> To make proper nachos you need that fake cheese whey sauce.
>>
>> Nonsense. Place tortillas on oven-safe plate; cover with lots of grated
>> cheese (monterey jack and/or cheddar and/or pepper jack and/or...);
>> broil until cheese melts; pull out of oven and cover with toppings. We
>> use pico de gallo, guacamole, and sour cream, but the possibilities are
>> endless.
>
> You make your nachos how you like them (which I think is
> nonsense), and I'll make mine how I like them.

I *love* the fake-whey cheese sauce. Crave it, even. What I think is
nonsense is the "you need" part of your statement. Brat.

Serene

On 07/03/2010 05:33 PM, Sqwertz wrote:
> On Sat, 03 Jul 2010 17:18:39 -0700, Serene Vannoy wrote:
>
>> I *love* the fake-whey cheese sauce. Crave it, even. What I think is
>> nonsense is the "you need" part of your statement.
>
> It's a figure of speech. We each have our own preferences and a
> way of expressing that.

Yeah, like "bite me" is my way to express affection for you!

>
>> Brat.
> You read my mind. I just put 2 fresh brats on three slices of
> onion in the toaster oven right before I read this.

Ooooh, yum.

I just took a couple bites of the braised beef I'm making for dinner.
Pretty damn good. I have a craving for macaroni salad, so I think I'll
make that for one of the sides (farmbox zucchini for the other, probably).

Serene

On Jul 3, 6:49*pm, Sqwertz > wrote:
> On Sat, 3 Jul 2010 12:42:12 -0700 (PDT), Chemo the Clown wrote:
> > On Jul 3, 12:31*pm, Sqwertz > wrote:
> >> On Sat, 3 Jul 2010 15:03:15 -0400, biig wrote:
> >>> * *In all my years on this earth, I've never made nachos. *Never thought it
> >>> looked like a good dish until we were served a plate at an event and I was
> >>> famished. *Today I'm finally going to make some. *Got the ground beef, taco
> >>> seasoning, refried beans, and all the fixings except avacodo, which neither
> >>> of us like. *I know it's more like an appetizer, but with a couple of ears
> >>> of corn, it'll make a meal for us. *Now I'm looking forward to
> >>> supper......Sharon
>
> >> To make proper nachos you need that fake cheese whey sauce. *I use
> >> Rico's, but they stopped selling this at CostCo. *I would have
> >> thought they would bring it back in for summer events, but nope.
>
> >>http://www.ricos.com/products_cheese_chili.htm
>
> >> I can still get the small jars at the grocer, but they're $2.50,
> >> while that big #10 can is only $6 or $7 at CostCo for 10x as much.
>
> > Yeah and you'll have crap nachos. Grate a couple different cheeses
> > like sharp chedder and a monterey.
>
> I'd rather have the fake cheese whey sauce nachos. *I've used
> cheese and even made my own cheese sauces. *But they don't
> compare. *It *has* to be that cheap-assed cheese sauce from my
> youth.
>
> Maybe you can't relate to that since you were grown in a test tube
> until you were 30 when the project ran out of funds, but some of
> us have childhood comfort food memories.

I'm not comforted by crappy food just because I ate it when I was a
kid, and that nacho cheese sauce was like hot dogs, edible if there
was nothing else.
>
> -sw

--Bryan

In article >, "biig" >
wrote:

> In all my years on this earth, I've never made nachos. Never thought it
> looked like a good dish until we were served a plate at an event and I was
> famished. Today I'm finally going to make some. Got the ground beef, taco
> seasoning, refried beans, and all the fixings except avacodo, which neither
> of us like. I know it's more like an appetizer, but with a couple of ears
> of corn, it'll make a meal for us. Now I'm looking forward to
> supper......Sharon

Nachos can be as simple or as complex as you wish to make them. :-)
The simplest is just refried beans on the bottom covered with corn
chips, then melted cheese.

To me, anything over that approaches "taco salad" status. <g>

Refried beans, ground beef (spiced with taco seasoning or home made
equivalent), chopped tomatoes, shredded lettuce, chopped black olives,
corn chips and a generous amount of cheddar jack shredded cheese.

Sour cream and guacamole as desired. ;-d
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
Serene Vannoy > wrote:

> On 07/03/2010 12:31 PM, Sqwertz wrote:
> > On Sat, 3 Jul 2010 15:03:15 -0400, biig wrote:
> >
> >> In all my years on this earth, I've never made nachos. Never thought
> >> it
> >> looked like a good dish until we were served a plate at an event and I was
> >> famished. Today I'm finally going to make some. Got the ground beef,
> >> taco
> >> seasoning, refried beans, and all the fixings except avacodo, which
> >> neither
> >> of us like. I know it's more like an appetizer, but with a couple of ears
> >> of corn, it'll make a meal for us. Now I'm looking forward to
> >> supper......Sharon
> >
> > To make proper nachos you need that fake cheese whey sauce.
>
> Nonsense. Place tortillas on oven-safe plate; cover with lots of grated
> cheese (monterey jack and/or cheddar and/or pepper jack and/or...);
> broil until cheese melts; pull out of oven and cover with toppings. We
> use pico de gallo, guacamole, and sour cream, but the possibilities are
> endless.
>
> Serene

Pice de gallo works, but I personally prefer Pace brand medium chunky
picante sauce. ;-d Forgot to add that to my last post. <G> Thanks for
the reminder!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On 07/04/2010 12:22 AM, Omelet wrote:
> In >, >
> wrote:
>
>> In all my years on this earth, I've never made nachos. Never thought it
>> looked like a good dish until we were served a plate at an event and I was
>> famished. Today I'm finally going to make some. Got the ground beef, taco
>> seasoning, refried beans, and all the fixings except avacodo, which neither
>> of us like. I know it's more like an appetizer, but with a couple of ears
>> of corn, it'll make a meal for us. Now I'm looking forward to
>> supper......Sharon
>
> Nachos can be as simple or as complex as you wish to make them. :-)
> The simplest is just refried beans on the bottom covered with corn
> chips, then melted cheese.

Nope, the simplest is corn chips and cheese. Yum.

But I almost don't want them if there's not something tangy to go with
that (salsa and/or guacamole and/or sour cream, or just dice tomato and
onion).

Serene

On 7/4/2010 4:16 AM, Serene Vannoy wrote:
> On 07/04/2010 12:22 AM, Omelet wrote:
>> In >, >
>> wrote:
>>
>>> In all my years on this earth, I've never made nachos. Never thought it
>>> looked like a good dish until we were served a plate at an event and
>>> I was
>>> famished. Today I'm finally going to make some. Got the ground beef,
>>> taco
>>> seasoning, refried beans, and all the fixings except avacodo, which
>>> neither
>>> of us like. I know it's more like an appetizer, but with a couple of
>>> ears
>>> of corn, it'll make a meal for us. Now I'm looking forward to
>>> supper......Sharon
>>
>> Nachos can be as simple or as complex as you wish to make them. :-)
>> The simplest is just refried beans on the bottom covered with corn
>> chips, then melted cheese.
>
> Nope, the simplest is corn chips and cheese. Yum.
>
> But I almost don't want them if there's not something tangy to go with
> that (salsa and/or guacamole and/or sour cream, or just dice tomato and
> onion).

Some of the best I've had were just cheese, chips, and jalapeno slices.
Served in one of the student lounges at UCONN by this Mexican kid,
using the commercial melted-cheese machine that you see in movie
theaters and the like. I dunno what he did to them but he did
_something_--what I never thought to ask and he's long since graduated
and is probably a grandpa by now.


>
> Serene

>>
>> Nachos can be as simple or as complex as you wish to make them. :-)
>> The simplest is just refried beans on the bottom covered with corn
>> chips, then melted cheese.
>
> Nope, the simplest is corn chips and cheese. Yum.
>
> But I almost don't want them if there's not something tangy to go with
> that (salsa and/or guacamole and/or sour cream, or just dice tomato and
> onion).
>
> Serene

We wanted it to be a meal instead of a snack, so I used ground beef
with taco seasoning. It was a hit, and that's the important thing. Hubby
is easy to please and when he asked me to make it, I wanted to replicate
what we had last weekend. Now he wants it again sometime soon. If we were
snackers, I would simplify it. We are both diabetic and I ate too many
chips with mine and it spiked my blood sugar. Next time I'll be more
careful......Sharon in Canada

"biig" > wrote in
:

> In all my years on this earth, I've never made nachos.
> Never thought it
> looked like a good dish until we were served a plate at an
> event and I was famished. Today I'm finally going to make
> some. Got the ground beef, taco seasoning, refried beans, and
> all the fixings except avacodo, which neither of us like. I
> know it's more like an appetizer, but with a couple of ears
> of corn, it'll make a meal for us. Now I'm looking forward to
> supper......Sharon

We make huge nacho's. Starting with corn chips spread out on large
cookie sheets, Cover lightly with grated cheese of your choice (we
use mild cheddar for this layer, this keeps the moister foods from
getting the chips soggy). Then slightly melt. Cool then start
laying your toppings. We like onions, ground beef, tomatoes,
avacado's, refried beans, green chilis or jalapenos, olives. Sour
cream later if you like. Then more cheese. Yum.

"sandi" > wrote in message
...
> "biig" > wrote in
> :
>
>> In all my years on this earth, I've never made nachos.
>> Never thought it
>> looked like a good dish until we were served a plate at an
>> event and I was famished. Today I'm finally going to make
>> some. Got the ground beef, taco seasoning, refried beans, and
>> all the fixings except avacodo, which neither of us like. I
>> know it's more like an appetizer, but with a couple of ears
>> of corn, it'll make a meal for us. Now I'm looking forward to
>> supper......Sharon
>
> We make huge nacho's. Starting with corn chips spread out on large
> cookie sheets, Cover lightly with grated cheese of your choice (we
> use mild cheddar for this layer, this keeps the moister foods from
> getting the chips soggy). Then slightly melt. Cool then start
> laying your toppings. We like onions, ground beef, tomatoes,
> avacado's, refried beans, green chilis or jalapenos, olives. Sour
> cream later if you like. Then more cheese. Yum.
>

That sound good too. I did single serving plates that I heated in the
microwave.....Sharon in Canada

Serene wrote:

>> Nachos can be as simple or as complex as you wish to make them. :-)
>> The simplest is just refried beans on the bottom covered with corn
>> chips, then melted cheese.
>
> Nope, the simplest is corn chips and cheese. Yum.
>
> But I almost don't want them if there's not something tangy to go with
> that (salsa and/or guacamole and/or sour cream, or just dice tomato and
> onion).

I'm with you. I don't know where Sycophant got the idea that refried beans
is a necessary component of nachos. (Never bought nachos at a sporting
event, that's for sure!) I actually prefer the simplified version with only
tortilla chips and cheese, with a big array of things you can add on at the
table. That way the guacamole and sour cream stay cold, you can go meatless
if you want, you can avoid cilantro if you hate it, and so forth.

Bob

Sharon wrote:

> We wanted it to be a meal instead of a snack, so I used ground beef
> with taco seasoning. It was a hit, and that's the important thing. Hubby
> is easy to please and when he asked me to make it, I wanted to replicate
> what we had last weekend. Now he wants it again sometime soon. If we
> were snackers, I would simplify it. We are both diabetic and I ate too
> many chips with mine and it spiked my blood sugar. Next time I'll be more
> careful......Sharon in Canada

Yeah, next time just melt the cheese on the chips, then LOAD the individual
chips down with the taco meat. That way you have a greater meat-to-chip
ratio so your blood sugar won't spike. :-)

Another option would be to get tortilla chips which are extra-thin, but
those can be difficult to find.

Bob

"biig" > wrote in
:

>
> "sandi" > wrote in message

>> We make huge nacho's. Starting with corn chips spread out on
>> large cookie sheets, Cover lightly with grated cheese of
>> your choice (we use mild cheddar for this layer, this keeps
>> the moister foods from getting the chips soggy). Then
>> slightly melt. Cool then start laying your toppings. We
>> like onions, ground beef, tomatoes, avacado's, refried beans,
>> green chilis or jalapenos, olives. Sour cream later if you
>> like. Then more cheese. Yum.
>>
>
> That sound good too. I did single serving plates that I
> heated in the
> microwave.....Sharon in Canada

We like them alot. I used to heat in the micro (and will do if a
quick & simple serve for myself) but like the crunchieness the heat
from the oven gives.

sf wrote:
>
> I use pesto for pizza, haven't tried Trader Joe's. I usually have a
> jar of Classico in the refrigerator for those purposes, have you tried
> that brand? If you have, how does it compare in your opinion?

I don't believe I have tried that one.

On Sat, 3 Jul 2010 23:20:08 -0500, Sqwertz wrote:

> On Sat, 3 Jul 2010 19:08:48 -0700 (PDT), Food Snob® wrote:
>
>> I'm not comforted by crappy food just because I ate it when I was a
>> kid, and that nacho cheese sauce was like hot dogs, edible if there
>> was nothing else.
>
> You should try a real hot dog instead of those mechanically
> separated chicken dogs.
>
> "Only terrorists don't like hot dogs and apple pie!"
>
> -sw

i'm so patriotic i put hot dogs *in* the apple pie.

your pal,
blake

In article >,
Serene Vannoy > wrote:

> On 07/04/2010 12:22 AM, Omelet wrote:
> > In >, >
> > wrote:
> >
> >> In all my years on this earth, I've never made nachos. Never thought
> >> it
> >> looked like a good dish until we were served a plate at an event and I was
> >> famished. Today I'm finally going to make some. Got the ground beef,
> >> taco
> >> seasoning, refried beans, and all the fixings except avacodo, which
> >> neither
> >> of us like. I know it's more like an appetizer, but with a couple of ears
> >> of corn, it'll make a meal for us. Now I'm looking forward to
> >> supper......Sharon
> >
> > Nachos can be as simple or as complex as you wish to make them. :-)
> > The simplest is just refried beans on the bottom covered with corn
> > chips, then melted cheese.
>
> Nope, the simplest is corn chips and cheese. Yum.

True. <g> But I really personally prefer them with beans. :-)
If I just want cheese and chips, I'll make a chile con queso and use it
as a hot chip dip.

>
> But I almost don't want them if there's not something tangy to go with
> that (salsa and/or guacamole and/or sour cream, or just dice tomato and
> onion).
>
> Serene

Oh yes!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Bob Terwilliger" > wrote in message
...
> Sharon wrote:
>
>> We wanted it to be a meal instead of a snack, so I used ground beef
>> with taco seasoning. It was a hit, and that's the important thing.
>> Hubby
>> is easy to please and when he asked me to make it, I wanted to replicate
>> what we had last weekend. Now he wants it again sometime soon. If we
>> were snackers, I would simplify it. We are both diabetic and I ate too
>> many chips with mine and it spiked my blood sugar. Next time I'll be
>> more
>> careful......Sharon in Canada
>
> Yeah, next time just melt the cheese on the chips, then LOAD the
> individual
> chips down with the taco meat. That way you have a greater meat-to-chip
> ratio so your blood sugar won't spike. :-)
>
> Another option would be to get tortilla chips which are extra-thin, but
> those can be difficult to find.
>
> Bob
>
>
Thanks Bob...it sounds like a plan...........Sharon

On Sun, 04 Jul 2010 02:25:37 -0500, Omelet >
wrote:

> Pice de gallo works, but I personally prefer Pace brand medium chunky
> picante sauce. ;-d Forgot to add that to my last post. <G> Thanks for
> the reminder!

Why Pace? You should be able to get real fresh or at least pretend
fresh commercial salsa's at your grocery stores.

--
Forget the health food. I need all the preservatives I can get.

On Sun, 04 Jul 2010 08:28:52 -0500, Andy > wrote:

> There's a restaurant/brewery/recreation hall in town that serves up a
> plate of nachos grandé with next to everything on it, served on a pizza
> pan and piled up about a mile high. :9 It's one of those ridiculously
> unfinishable food orders unless it's for a party of four. As the cheese
> cools, it becomes a tug-of-war kinda thing.

You're right. Something like that is great to share with friends!

--
Forget the health food. I need all the preservatives I can get.

biig wrote:
> In all my years on this earth, I've never made nachos. Never thought it
> looked like a good dish until we were served a plate at an event and I was
> famished. Today I'm finally going to make some. Got the ground beef, taco
> seasoning, refried beans, and all the fixings except avacodo, which neither
> of us like. I know it's more like an appetizer, but with a couple of ears
> of corn, it'll make a meal for us. Now I'm looking forward to
> supper......Sharon
>
>


We had that Friday night for dinner. We wanted to go to a local
restaurant that serves it and eat out on the deck overlooking the
reservoir but it was way too hot to sit outside, so I made it at home.
Restaurants in Denver call it Nachos Grande, nacho platter, or some
variant to distinguish it from corn chips with melted cheese.

I set out the ingredients buffet style and each person helps himself,
finishing with 30 seconds in the microwave to melt the shredded cheese
on top. Serve with a big bowl of corn chips on the table.

We usually have a choice of:
taco seasoned meat, browned well
refried beans, heated
chopped onion
chopped tomato
chopped avocado
sliced or chopped black olives
shredded Monterrey jack or mild cheddar
sour cream
a couple of kinds of salsa
Cholula hot sauce

When you crave something spicy, this is a nice solution.

gloria p

tagging...

In article >,
sf > wrote:

> On Sun, 04 Jul 2010 02:25:37 -0500, Omelet >
> wrote:
>
> > Pice de gallo works, but I personally prefer Pace brand medium chunky
> > picante sauce. ;-d Forgot to add that to my last post. <G> Thanks for
> > the reminder!
>
> Why Pace? You should be able to get real fresh or at least pretend
> fresh commercial salsa's at your grocery stores.

Because I like it?
The fresh stuff tends to be too damned hot and reeking of Cilantro stems.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Sun, 04 Jul 2010 12:03:58 -0500, Omelet >
wrote:

> In article >,
> sf > wrote:
>
> > On Sun, 04 Jul 2010 02:25:37 -0500, Omelet >
> > wrote:
> >
> > > Pice de gallo works, but I personally prefer Pace brand medium chunky
> > > picante sauce. ;-d Forgot to add that to my last post. <G> Thanks for
> > > the reminder!
> >
> > Why Pace? You should be able to get real fresh or at least pretend
> > fresh commercial salsa's at your grocery stores.
>
> Because I like it?
> The fresh stuff tends to be too damned hot and reeking of Cilantro stems.

All of it? Dang. We can get it mild and bland.

--
Forget the health food. I need all the preservatives I can get.

Regarding the history of nachos, I recall reading something about this
(probably here) so searched up a reference-
http://www.kitchenproject.com/history/Nachos/index.htm