There are only several months of the year that I get my husband's full undivided attention. Most of the time I am used to talking to him while he has one eye on the TV and another on me. He is absolutely amazing at being able to do that.
In twelve years of being married (or thirteen--I kind of lost count) I'm also used to making sure I have some good game time grub ready for whatever game might be playing that night. Hello beef nachos!
Beef nachos are no exception. They are absolutely delicious. We usually make these with chicken, but sometimes change is good.
The nachos must be made with scoops chips though. There is no exception. Scoop tortilla chips. Period.
Except for the beef nachos. I changed it up. And the results were not well received by the troops. Let me advise again. Scoops chips. Only.
- Baked tortilla chips (We used Tostinos whole grain scoops)
- 2 cups cooked ground beef or buffalo
- 1 15 oz can black beans, drained and rinsed
- 1 cup salsa
- 1 cup 2% sharp cheddar cheese, shredded
- 1 cup 2% monterey jack cheese, shredded
- 4 scallions, thinly sliced
- Preheat oven to 350 degrees. On a cookie sheet or in a 9×13 inch pan, line the bottom of the pan with tortilla chips.
- In a small mixing bowl, mix the two cheeses together. (You can also substitute 2 cups of 2% Mexican cheese blend). Sprinkle one cup of the cheese over the tortilla chips. Sprinkle ground beef, beans and scallions over the chips. Spoon salsa over the chip mixture. Top with remaining one cup of cheese.
- Bake chip mixture at 350 degrees approximately 6-8 minutes if cooking on a cookie sheet, and 10-15 minutes if cooking in a 9×13 inch baking dish. Cook long enough that the cheese is melted and beef is heated through.
- Remove chips from oven and serve immediately with additional salsa, sour cream and chopped cilantro if desired.
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