July 26, 2007
Sometimes it's fun to do Nacho's for dinner! This could be an appetizer or a main course, but either way it's delicious!
What You'll Need For the "Chili":
Extra virgin olive oil
1 small onion, chopped
1 tablespoon of chili powder
1 tablespoon of paprika
1 cup of salsa
1/4-1 teaspoon of cayenne pepper (Note: More if you like it hot, less if you don't...If you really don't like heat then leave it out all together.)
1 - 5 ounce can of tomato sauce
1 - 14.5 ounce can of diced tomatoes, drained
1 - 15.5 ounce can of black beans, drained
Freshly ground black pepper
1 cup of textured soy (TSP) or vegetable (TVP) protein
In a medium sized pot sauté onion in a little extra virgin olive oil until tender. Stir in chili powder and paprika and stir to mix. Add salsa and stir until incorporated. Next add tomato sauce and diced tomatoes stirring to mix. Add beans and stir in carefully as not to mashed them. Add salt and pepper and bring to a boil. Reduce heat and let simmer for at least an hour. 20 minutes before serving ad the TSP or TVP and cook until tender.
Notes: You can also use ground beef or chicken in place of the meat substitute if you like. Red beans could be used along with or in place of the black beans.
What You'll Need for the Tortilla Chips:
Oil (I usually use Safflower oil)
Preheat oven to 500 F.
Cut each tortilla in half (I usually do four at at time), then cut each half into 3 equal pieces. Place on a baking sheet lined with a Silpat or parchment paper. Brush each chip with oil (for a batch of 48 chips you would use roughly 1-2 tablespoons of oil...You just want a thin layer of oil on top to help them crisp and the salt stick, not a heavy layer that will make the chip soggy) and then sprinkle with sea salt.
Bake for 5-8 minutes until chips are golden and crisp. Remove from oven and let cool. Use as you would any store bought tortilla chip.
Notes: You can also use red or blue corn tortillas. You can even just spray the chips with non-stick spray instead of brushing them with oil, but they will be a bit chewier and less crisp, though they will not change in flavor. To make desert chips sprinkle with cinnamon and sugar instead of salt.
To Put Nachos Together:
Place a layer of tortilla chips on a plate or a platter. On top of the chips spread a layer of chili. Then sprinkle the chili with cheese and let the cheese melt. Top with guacamole and/or sour cream if desired.
Notes: I usually also top the nachos with diced tomato and scallions, but I was low on tomatoes and scallions (today is grocery day) and used the last of them in my guacamole instead. You coul also add a layer of salsa and/or Cheesy Salsa Dip.
Posted by Dianne at July 26, 2007 10:37 AM
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Yummm . . . I want some of that. Now. Right now. Could eat a whole platter of it if it was sitting in front of me.
Can you bring some to me at my house?
Posted by: katherine at July 26, 2007 2:59 PM
The way to your heart (or stomach in this case) has always been Mexican food! ;o)
Posted by: Dianne at July 26, 2007 3:56 PM
Gosh that looks great. I could lick the computer screen. I love your guacamole!
Posted by: Dar at July 27, 2007 9:46 AM
Next time you're here (or I'm there) I'll whip up a batch! :o)
Posted by: Dianne at July 27, 2007 10:00 AM