Saturday, October 29, 2011

Chili Nachos


Have you ever shared a plate of nachos with someone? Inevitably, as you get near the bottom of the nachos, you spot the one nacho that is overloaded with cheese and just as you are reaching for it, the other person grabs it first. This happens all the time with Neil and I whenever we share food. I usually shoot him a dirty look and then try and scrape some cheese off the side to enjoy with my last chip. If you look at the photo below, you'll realize that nacho platers could save us married folks some dirty looks by just using a simple layering method!


All they have to do is put a layer of chips, a layer of cheese (or this delicious chili mixture), and then repeat. Then you won't be stuck with all of the leftover chips at the bottom and no cheese to enjoy them with. Does this happen to anyone else?

Anyways, these were delicious. Not an every day meal kind of thing but fun if you are watching the football game or just want a dinner that doesn't feel like dinner.

Chili Nachos

1 lb ground sirloin
salt and pepper
1 small onion, diced
2 tsp Worcestershire sauce
2 tbsp chili powder
2 tsp ground cumin
1 (8-0unce) can tomato sauce
1 sack of yellow corn tortilla chips
10 oz shredded yellow cheddar cheese
sour cream, optional garnish
salsa, optional garnish
2 scallions, chopped, optional garnish

Heat a medium skillet over high heat. Brown the beef and then crumble with a wooden spoon. Season with salt and pepper, then add onions, Worcestershire sauce, chili powder, and cumin. Cook another 3-5 minutes. Add tomato sauce and simmer 5 more minutes.

Preheat broiler. Arrange corn chips in a single layer in a casserole dish. Top the chips with a layer of chili topping and then a layer of cheese. Repeat layering until you've used all the chili mixture. Melt the top layer of cheese under the broiler until melted and bubbly, about 2 minutes. Garnish with sour cream, salsa, and scallions. Enjoy!

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