synj_munki
08-26-2006, 10:23 PM
my mom was visiting, and we were blank for food ideas and rummaging in the kitchen and..
POOF! nacho casserole was born. (actually, i'm pretty sure this is how most casseroles get started..)... and it was yummy in the first stage and the next day reheated.
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Nacho casserole; serves 3-4 fairly well, proportions easily variable. prep, about 15 minutes, cook, 10-15 minutes.
minimum ingredients: 1lb ground beef, 1/2-1lb cheese, jar of picante sauce, cumin, tortilla chips.
-start oven preheating to 350'F
-brown 1lb of ground beef in the microwave, drain grease (put in a 1-qt micro-safe bowl and nuke for 2-3 minutes, stir, repeat till browned).
-while nuking the beef, find a pan or casserole dish, about 12x17x1.5... or so. the side needs to be an inch at least. fill the bottom of this dish w/ tortilla chips (we had 3 almost empty bags of different types of tortilla chips)... you should not be able to see the bottom. crushed bits are okay, but try not to crush more than neccessary to remove them from the bag.
-next, shred some colby-jack... about a pound should be good; you can vary the type and amount of cheese to your preference, but don't use velveeta (cheddar and mozzarella mixed would be good!). if you are pressed for time, slicing is also acceptable, just try and keep them as thin as possible.
-when the meat is browned and drained, add a whole regular-sized jar of picante sauce (your choice of spicy) to the meat and stir; add 1tbs of ground comino(cumin) and 1tsp of black pepper (don't add salt, there's plenty in the chips and salsa).
-spoon the meat-mix onto the chips, keep it at least 1/2" from the edges of the pan.
-then, sprinkle the cheese over the meat, again keeping it about 1/2" from the edge.
-put in oven, uncovered, on the top rack. cook until you start smelling nachos and the edges of the chips left uncovered show a hint of gold and the cheese is melted (about 10-15minutes.. the oven can be hotter or a broiler used to speed the process).
-cut the concoction w/ a spatula and serve (kinda like lasagna).. can be eaten (messily) w/ fingers, a fork is also good.
for variations, depending on time and preferences, you can spoon some refried beans (regular or black) onto the chips before the meat, and/or add saute'd garlic, onions, and peppers to the meat. more meat would make a thicker, stouter casserole.
POOF! nacho casserole was born. (actually, i'm pretty sure this is how most casseroles get started..)... and it was yummy in the first stage and the next day reheated.
==================================
Nacho casserole; serves 3-4 fairly well, proportions easily variable. prep, about 15 minutes, cook, 10-15 minutes.
minimum ingredients: 1lb ground beef, 1/2-1lb cheese, jar of picante sauce, cumin, tortilla chips.
-start oven preheating to 350'F
-brown 1lb of ground beef in the microwave, drain grease (put in a 1-qt micro-safe bowl and nuke for 2-3 minutes, stir, repeat till browned).
-while nuking the beef, find a pan or casserole dish, about 12x17x1.5... or so. the side needs to be an inch at least. fill the bottom of this dish w/ tortilla chips (we had 3 almost empty bags of different types of tortilla chips)... you should not be able to see the bottom. crushed bits are okay, but try not to crush more than neccessary to remove them from the bag.
-next, shred some colby-jack... about a pound should be good; you can vary the type and amount of cheese to your preference, but don't use velveeta (cheddar and mozzarella mixed would be good!). if you are pressed for time, slicing is also acceptable, just try and keep them as thin as possible.
-when the meat is browned and drained, add a whole regular-sized jar of picante sauce (your choice of spicy) to the meat and stir; add 1tbs of ground comino(cumin) and 1tsp of black pepper (don't add salt, there's plenty in the chips and salsa).
-spoon the meat-mix onto the chips, keep it at least 1/2" from the edges of the pan.
-then, sprinkle the cheese over the meat, again keeping it about 1/2" from the edge.
-put in oven, uncovered, on the top rack. cook until you start smelling nachos and the edges of the chips left uncovered show a hint of gold and the cheese is melted (about 10-15minutes.. the oven can be hotter or a broiler used to speed the process).
-cut the concoction w/ a spatula and serve (kinda like lasagna).. can be eaten (messily) w/ fingers, a fork is also good.
for variations, depending on time and preferences, you can spoon some refried beans (regular or black) onto the chips before the meat, and/or add saute'd garlic, onions, and peppers to the meat. more meat would make a thicker, stouter casserole.