Super Snacks for the Super Bowl - Loaded Nachos

Count Down to the Super Bowl

Nachos are as important to Super Bowl dining as the mushroom soup - green bean casserole is to Thanksgiving.   Everyone has a favorite nacho recipe but here's one more to add to your collection.
What's  Super Bowl party without nachos?

It's extra easy and you can mix or match the ingredients however you like.

Start by putting a layer of restaurant style tortilla chips in the bottom of your pan then the sky's the limit!

All ingredients are approximate.  Add more or less according to your taste.  Don't like a particular ingredient?   Leave it out.

Make sure you have plates and forks for these nachos!

Makes 1 (9 X 13 inch) pan
Serving 4 to 6

1/2 (13.5 oz) bag restaurant style tortilla chips
1/2 pound ground beef, sausage or vegetarian ground beef (cooked, drained and crumbled)
1 (16 oz) jar marinated artichokes (drained, reserving juice)
2 (15 to 16 oz) can light red kidney beans (drained, rinsed and drained again)
1 cup corn (fresh - cut from the cob, or frozen - rinsed and drained or canned and drained)
1 (28 oz) can petite diced tomatoes (drained)
1/4 cup pickled jalapeno pepper rings and 2 tablespoons juice (to taste - optional)
8 oz sour cream (reduced fat or fat free not recommended)
3 to 4 oz easy melting cheese (like Velveeta - cut into 3/8 inch cubes)

2 ripe avocados
1/4 cup lemon juice (bottled is OK)
2 cups shredded ice berg lettuce
1/2 cup ranch dressing (or to taste)
1 (2 .25) can sliced black olives (drained)

Position oven rack so nachos will bake in center.  Preheat oven to 350 degrees.  Coat pan with cooking spray.

Place a layer of tortilla chips into the pan. Top with cooked ground beef.

Mash beans and mix with juice from the marinated artichokes until it makes a consistency similar to refried beans. Dollop mixture over beef.

Top with artichokes (and any remaining juice), corn, drained tomatoes, and if desired, optional pickled jalapeno rings with juice.

Dollop sour cream over all.  Sprinkle cheese over top.  Bake in a preheated oven about 20 minutes or until meat mixture is hot.  (Chips will not feel hot.)

While nachos are heating, cut avocado.  Remove pit and scoop out pulp.  Mash pulp with a fork and mix with lemon juice.

When nachos are hot, remove from oven.  Dollop with avocado mixture and sprinkle with lettuce.  Drizzle ranch dressing over all and sprinkle with olives.  Serve hot.


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