A few nights ago, Marc’s hockey team had their end of the season party and a bar/restaurant near the stadium, and we all went for drinks and dinner. I ordered nachos and Marc got a club sandwich. After two hours of waiting for these meals, we still hadn’t gotten them.
Of course, during this wait, I watched so many people who ordered after us receive their food. Needless to say, I was starving and disappointed, so I canceled my order and we went to a different restaurant nearby. But, I couldn’t get the idea of nachos out of my head.
Love nachos? If you’re looking for some dairy free nachos, try my favorite BBQ pulled pork nachos recipe.
I was still thinking about them the next morning, so I went to the grocery store and bought everything I needed to make them. I was on a mission for cheesy chips, but I wanted them to be amazing – maybe even better than the restaurant style nachos I was teased with the night before. So, these needed to be good. I knew there had to be beef, onions, cheese, olives, jalapeños. All the usual toppings, but as I walked around the grocery store, I made the decision to take it one step further. I wanted to make some nachos that Marc would eat too.
Enter refried beans. I mixed them with some salsa and make a “creamy” kind-of topping for the nachos, so that the part without cheese wouldn’t be sad and depressing. I bought some guac, too, but the beans really made a huge difference for these nachos.
While Ellie was napping, I prepped this intense afternoon snack. I took my time and got everything ready to go, but I wasn’t actually hungry yet. So I decided to go even further and make a chipotle crema to go with them. I had the time and the ingredients, so why not, right? It was seriously the best decision I’ve made in a week.
These nachos turned out so great. They were without-a-doubt better than any nachos I could have gotten at that restaurant, and I spent the rest of that afternoon picking at a cookie sheet of nachos. It was a great lunch/snack/dinner.
Quick tip: don’t use reduced fat or fat free cheese for your nachos. It just doesn’t melt the same as regular cheese. I made that mistake myself and ended up having to add some shredded mozzarella to save mine. Don’t make the same mistake as me.
This would be a great idea for using up leftover taco meat. Maybe I’ll even start making extra taco meat so I can make nachos the next day.Print
For the chipotle creme:
- 3/4 cup sour cream
- 3/4 cup heavy whipping cream
- 1 chipotle pepper (from a can with adobo sauce)
- 1 tablespoon adobo sauce
- 2 teaspoons lime juice
- 1/4 teaspoon salt
For the nachos:
- Cooked taco meat (about 1 pound ground chuck, cooked with taco seasoning)
- 1 cup refried beans
- 1/4 – 1/2 cup salsa (depending on thickness of salsa)
- 1 bell pepper, chopped
- 3 green onions, sliced
- Pickled jalapeño slices (or fresh, if preferred)
- 2 cups shredded cheddar cheese
- 1 small can, sliced black olives (about 1/2 cup)
- Preheat oven to 400˚F (200˚C).
- In a small bowl, whisk together the crema ingredients. Refrigerate until ready to use.
- In a small bowl, stir together the refried beans and salsa. Set aside.
- Lin a baking sheet with tortilla chips. Sprinkle with a small layer of cheese.
- Top with taco meat and drop spoonfuls of refried bean mixture on top of the chips.
- Evenly sprinkle with bell pepper, green onion, and jalapeño slices. Top with remaining cheese.
- Bake for 10 – 15 minutes or until cheese is fully melted.
- Remove from oven and top with olives and chipotle crema.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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