Like I mentioned earlier, several nights a week are spent engaged in watching football games at our house. The boys love to watch. FishPapa loves to watch. FishChick loves to be wherever they are.
Me? I’m just there for the food.
And football season is all about food as far as I’m concerned. As you know, we love Mexican food around here. And last week when all the very-expensive-not-bought-with-a-coupon-simply-because-we-wanted-them taco shells turned out to be shards of broken, unsalvageable taco shells, I thought quickly on my feet. I knew we had tortilla chips and we obviously had taco fixings. So we made nachos.
But, not your ordinary nachos. Oh no.
I made nachos that don’t get soggy.
{And all God’s children said, “Amen.”}
Instead of piling all the toppings onto a pile of chips and letting the whole mess go mushy, I piled all the toppings onto a small plate Everybody made his own custom dip with chips on the side. And since I provided lots of healthy toppings, I didn’t feel bad that our family was also eating a ton of tortilla chips. (You could always served baked chips, if you want.)
Enjoy the best nachos possible, the not soggy nachos! This ingenious method allows you to enjoy your chip as well as all the flavorful toppings, too.
- 1 pound ground beef or turkey
- 1 to 2 tablespoons taco seasoning mix
- two 15-ounce cans refried beans
- 2 cups shredded cheese
- 18- ounce bag tortilla chips
- Optional toppings: fresh salsa diced avocado, sliced olives, sliced green onion, sour cream, tortilla chips
- In a large skillet, cook the ground beef until cooked through, about 7 to 10 minutes. Season to taste with taco seasoning mix. Add the beans and continue to heat. Add a bit of water if the mixture looks dry.
- Divide the mixture into four bowls and top with cheese. Serve with chips and toppings on the side.
Nutritional values are approximate.
Consider making your own refried beans: Healthier Refried Beans
Got a better-for-you snack or appetizer perfect for a football party? Share it with us!
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No Way! Am I really first? That was worth staying up late for! 🙂
Thanks for hosting! Those nachos look amazing!
~Liz
Yum! Now I'm hungry…time for a midnight snack! Who could ever get tired of Mexican food?! This is a great idea.
I posted my recipe for Almost Homemade Salsa. It's so easy and yummy, too! 🙂
You gotta love nachos that don't get soggy!!! Woo! Hoo!
Blessings,
Kim
That looks soooooo yummy:-)
My hummus is one that even men will love – my husband (a picky eater!) even loves this version. And instead of tons of olive oil, I use yogurt, tahini, and water. It really is delicious.
I had my post all finished and posted after looking at the schedule for URS, and only just now, getting read to post in Mr. Linky, did I see the words "better for you." *Sigh* My snack is definitely not better for you! Oh well, I'll be ready next week!
A better-for-you dip adapted from the Betty Crocker Healthy Heart cookbook –
Cook garlic and rosemary in olive oil, add a can of cannellini beans and 1/4 c chicken broth. Mash the beans. Add some parsley and 1 c shredded parmesan cheese. Serve warm with fresh veggies and your favorite chips, like baked Tostitos, for dipping. This dip is also good leftover, reheated the next day.
orangetriangle2 AT yahoo DOT com
My all-time favorite appetizer is one that my mom made many many times while I was growing up. It's 'queso' but SOOOO much better than 'just' queso! 🙂
16 oz. Velveeta (to make healthier, use velveeta made with 2%!)
1 pkg. (8 oz.) reduced fat cream cheese
16 oz. picante sauce
1 lb. lean ground beef (I usually buy 93% lean)
Brown beef, drain. Add all ingredients to either a crockpot, or a saucepan, cook until all cheeses are melted. Serve with tortilla chips. Yum!
You will not be sorry if you make this! It's amazing!
thanks for this great recipe sure to be a hit at my house
shopannies@Yahoo.com
We love Mexican food, too. Your nachos look amazing!
I'm making this right now! (Well, after I get up.)
Hooray!!!!
That’s an awesome idea! And yet, DUH! Why didn’t I think of that? Glop on the side to dip the chips into?
It’s always bugged me that every place you get nachos (the everything ones, not the movie theater kind with melted Velveeta and sliced jalapeños), there is always that uneven ratio of glop to chips.
Never enough chips, and the ones you do unbury, are like little, yellow pieces of dishcloth.
Thanks for the great idea! This will also make it so vegetarian friends can have their glop meat-free. 🙂
Awesome. And so true. LOL
Ha ha ~ we call these inside out tacos! created out of necessity years ago on a camping trip … the taco shells got smashed and we ended up dipping the taco meat/fixing with the corn thrown right on top ~ that was to have been the side dish! Love calling them not soggy nachos! Brilliant ~