Deluxe Nachos

I have some delicious new recipes to help make your weekend dinners easy-to-prepare, but first I want to share with you a secret recipe for some loaded deluxe nachos.  These nachos are great as a party snack but are filling enough to be a meal.

This dish is only one of the great authentic Mexican recipes featured in the “Recipes From South Of The Border” cookbook.  In this book, you will find the finest examples of culinary creativity from this intriguing and vibrant country.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone: Go Here


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New Secret Recipe

Deluxe Nachos

2 cups Dry pinto beans
1 large Onion
1 Ham hock — Water
1/2 cup Lard

12 Corn tortillas
Lard for deep frying
1 cup Shredded Jack cheese
1 cup Shredded cheddar cheese
2 Jalapeno chiles (or more) — finely chopped
1 cup Finely diced tomatoes
1 cup Finely chopped cilantro

Place beans, whole onion and ham hock in saucepan. Add water to cover.

Bring to boil, cover and simmer 1 1/2 hours, or until beans are tender.

Remove onion and ham hock. Drain beans. Heat lard until very hot. Add to beans and mash with potato masher. Season to taste with salt. Set aside.

To make nachos, cut tortillas in quarters and fry in deep hot lard until crisp. Drain and season lightly with salt.

Arrange tortillas in single layer on large ovenproof platter. Sprinkle half each of Jack
and cheddar cheeses over tortilla chips.

Sprinkle chiles over cheeses. Top with dollops of refried beans and gently spread over mixture. (Reserve any extra beans for another use.)

Sprinkle with half of remaining cheeses. Top with tomatoes and cilantro, then with remaining cheeses. Bake at 375F until cheeses are melted and bubbly, about 15 minutes. Serve at once.

Serves 2-3

Source: Recipes From South Of The Border
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Find these recipes and many more on our forum: Go Here


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Until next time… Be Well!

Kind Regards,


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