Cowboy Nachos

My Cowboy LOVES college football . . . but ONLY college football . . . so he doesn’t care too much for the Super Bowl, which works out fine, since we don’t have TV anyway.

But I’ve decided that I’m sharing with you his nachos recipe anyway, because a lot of you will be football widows come February 7, and if you just fix these, and it looks and tastes like you went to lots of trouble, the guys might just leave you alone and you can go quilt while the game is on. Just think how much you could get done!

So I told My Cowboy that I was putting his recipe on the blog, and I was snapping pictures of the entire process, and at first, he was a bit leery of having his secret get out, but then he finally got into it, and even starting “modeling” some of the ingredients, and explaining what he was doing as he went along! So without further ado . . . and obviously with his full blessing . . . here’s My Cowboy’s recipe for Nachos . . .

Cowboy Nachos

You’ll need:

A bag of good sturdy tortilla chips. We use On the Border chips — they’re big and tough and don’t break easily, much like My Cowboy.

Shredded cheese. I hardly ever bought “cheese in a bag” before I hooked up with the Cowboy — I preferred to buy the kind I wanted, and then grate what I needed per recipe. But I have to admit, it’s a lot easier to have all that already done. Furthermore, we buy the blends, so you can get several different kinds all shredded up together and all ready for whatever you’re making. Some brands are better than others; you’ll just have to experiment to find your favorite. Here’s what we buy:

Half a pound of hamburger. This is optional. We make them both ways. You can leave the burger off, and they’re a snack — put it on, and they’re a meal!

Sour cream and Pace Picante sauce.

Now you’re ready to begin. Preheat the oven to 350 degrees. (My Cowboy cooks EVERYTHING at 350 — drives me nuts!) Brown the hamburger, and drain off any grease. (Isn’t my tiny little cast-iron skillet adorable?)

Line a baking sheet with foil, and place a layer of chips out on it. You want them touching, but not overlapping too much. You want plenty of them on there — you want cheese to get on every chip, but with no gaps for the cheese to fall through — that’s just wasteful!

Sprinkle on some of the cheese, then the crumbled burger, then more cheese. I use the entire bag, but I’m a cheese-aholic. You could use less if you can stand to. I’d use even more if My Cowboy would let me!

Then pop the tray in the oven while you mix up the sauce. Just so you know right now, Cowboys do NOT measure anything — they just throw it all in as they see fit. So . . . spoon out some sour cream into a bowl. My guess is between 1/3 and 1/2 a cup.

Spoon out some Picante sauce into the same bowl. Again, probably 1/3 to 1/2 cup. 

Stir it all up together, and it’s ready to go.

By this time, the nachos are probably about done — it only takes 8-12 minutes for them to be ready. Just enough for the cheese to be all melty, and the chips to heat up.

Take the tray out of the oven, and serve the nachos up with the sauce. They go fast — if you have a crowd, you might have to make more than one batch!

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Published in: on February 2, 2010 at 10:51 am  Comments (3)  

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3 CommentsLeave a comment

  1. Here it is noon and that looks really ummy! I’ll have to give your recipe a try.

  2. Your Nacho recipe looks very delicious!

  3. Sounds great…and your cast iron pan is great. There is nothing better than a well seasoned cast iron pan for cooking.

    Liz


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