Fully Loaded Nachos

Fully Loaded Nachos

¾ lb. lean ground beef (350g)
½ c. salsa (mild or hot)
4 c. tortilla chips
1 c. (total amount) sliced olives, jalapeno peppers, chopped onions whatever you like.
2 c. shredded cheddar or Monterey jack cheese

Crumble ground beef into a skillet, and cook, stirring, over medium heat for 5 to 7 minutes, until no longer pink. Drain off fat and stir in salsa.

Arrange all the tortilla chips on baking sheet and top, as evenly as possible, with meat mixture and whatever toppings you’re using. Sprinkle with cheese. Bake at 400 F for 10 minutes, just until cheese is melted.

Serve with additional tomatoes, green onion, lettuce, olives, sour cream, whatever.

Looks like a delicious Sunday afternoon treat!

Best Nacho Cheese

from Chef J. Kenji Lopez-Alt of Serious Eats

8 ounces of sharp cheddar cheese (not pre-grated)
1 tbs corn starch
1 (12 ounce) can of evaporated milk
2 tsp Franks Hot sauce

Grate the cheese and toss with the corn starch.

Combine cheese and 1 cup evaporated milk and Franks hot sauce in sauce pan, cook over low heat stirring constantly.

Once heated and cheese is fully blended you can thin it to your desired consistency and adjust heat level.

Serve immediately or hold in small crock-pot or low chafer. Cover with parchment to avoid cheese skin.

My Sunday is going Jump awesome for this delicious delight treat…