Wednesday, December 19, 2012

Back in the saddle...Mama's Macho Nachos anyone?

Hello, hello....Is anyone still out there?

Yes, I have been away. I have been busy. Life has taken over but I am back. It's been months since I have posted and I just kept saying to myself, "you need to blog, you need to blog" and finally I'm just doing it. We are several months into the school year, the girls are busy with ballet and The Nutcracker and our world just keeps on turning. I decided the best way to get back in the saddle would be to keep it simple and not try to catch up with all the recipes and things going on in life. So today, I give you a "killer" plate of nachos I concocted a few weeks ago with helpful suggestions from my facebook friends. It was simple, it was fast, it was delicious!! Enjoy!
Mama's Macho Nachos
Bag of your favorite restaurant style tortilla chips
One 8oz bag of Sharp Cheddar
2 lbs Organic Ground Beef
Taco Seasoning
Jar of Jalapeno peppers
One large Tomato Diced
Sour Cream
Taco Cheese Blend 8oz bag
8oz of Velveeta(the brick)
1 can of original Rotel
Chopped Cilantro and Scallions to Sprinkle on top or to taste

Brown your ground beef and then add your taco seasoning packet according to directions or use the large "bottle" of taco seasoning found at Costco or your local market. After browning the meat, I cover the it in taco seasoning, add about 3/4 or more of water to let the meat simmer a little and soak of the liquid, taste and add a dash more seasoning if needed.  While your meat simmers, cut up your Velveeta into one inch cubes, add to a saucepan and pour one can of Rotel in the pot. Let this cook on medium low until melted. Stir often.  When beef and cheese sauce is ready, place your chips on an over safe plate and sprinkle with the shredded sharp cheddar cheese.  Put in 350 degree oven until cheese melts, remove from oven (with oven mitt!) and add your beef, the shredded taco cheese blend, and then your cheese sauce.  Then, add your other toppings:  tomatoes, jalapenos, sour cream and guacamole, and then just a sprinkle of cilantro and green onion.  Additional toppings could be black beans, refried beans, olives, chicken, diced onions, etc...You can get as creative as you want with the toppings.  Serves 4-6 people.

 Bonus Blog Feature....a picture of my Thanksgiving Day cupcakes that I made with my daughters and nieces. The "drumstick" is a white chocolate bone and has a cornflake crust, the"peas and carrots" are Runts and Starbursts and the "mashed potatoes and gravy" are white frosting, a yellow Starbursts and caramel sauce!  The recipe can found in the book featured below.

Not the best quality photo but you get the idea, right?
Available at area bookstores and online retailers like Amazon. Karen Tack and Alan Richardson
There are some really cool cupcakes in this book for every occasion, I should know, I have 3 of their books.  And if anyone is wondering I don't get any kind of kickbacks for this, I'm not a big time blogger just yet but maybe the advertisers will come knocking one day so I can help pay this ballet tuition! Later!

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