Years ago, my mother-in-law sparked this recipe. She had made what was basically a taco dip. I can’t remember exactly how she made it because I’ve built on it for years now, I just don’t want to take credit for her initial genius idea.
What you’ll need: Taco Nacho
1lb of ground beef (or turkey)
1 can of refried beans
1 jar of salsa
packet of taco seasoning
shredded taco cheese or sharp cheddar
various taco toppings like tomatoes, lettuce, sour cream, green onions, or black olives.
In a large skillet, brown the beef; drain and add the seasoning as the seasoning packet indicates. While the meat and seasoning are cooking add in the jar of salsa, 1/4 cup of the shredded cheese, and the can of refried beans. Cook until the mixture is no longer watery.
Similar to a plate of nachos, lay a bed of chips then add the meat mix and top with your favorite taco toppings. Easy Peasy.
We’ve used this to make burritos and my favorite, instead of using the tortilla chips grab the individual bags of Fritos corn chip, crunch the chips before you open the bag and add in the meat and what ever toppings you like and have a home cooked meal on the go.
And now for the extra addition to today’s post… a bonus recipe! Now with it being harvest time, I had an over abundance of peppers given to me and I found a great recipe for home made hot sauce which will be perfect for Taco Nacho Nights!
You’ll need: Hot sauce
2 tablespoons EVOO
1 cup diced onion
2 med chile peppers diced
2-4 habanero peppers, steamed, halved and seeded
4 cloves garlic, minced
1 pound tomatoes, diced (about 3 cups)
1 cup distilled white vinegar
2 teaspoons salt
1-3 teaspoons sugar
Heat oil in a large saucepan over med-high heat. Add onion, chile peppers, habaneros to taste and garlic and cook, stirring, until the onion is soft and beginning to brown. 3-4 minutes
Reduce heat to medium. Add tomatoes, vinegar, salt and sugar to taste. Cook, stirring occasionally, until the tomatoes begin to break down, about 5 minutes.
Carefully transfer the tomato mixture to a food processor or blender. Puree until smooth. Set a fine mesh sieve over a medium bowl; pour the pureed mixture through the sieve, pushing on the solids with a wooden spoon to extract all the liquid. Toss the solids and let the sauce cool to room temp about 1 and 1/2 hours.
My hubs is the only one who enjoys hot sauce and since this made quite a bit and I’m not sure how long it will last, I took an old ice cube tray and froze the hot sauce. When we have a Mexican night, I’ll just pop one into a zip lock baggie and thaw. He can then cut a corner off the baggie and drizzle (or dump) it all onto his tacos. How awesome and it really took no time at all.
This receipt is from Sarah who blogs over at Blue Shutters. Where she talks about food, family and fun. Be sure to check back next week for what she has cooking next in her kitchen 🙂Are you looking for a Christian Women accountability group that is filled with women who are trying to worship God with their lives? Are you looking for a place where you can do daily devotions with friends, housekeeping challenges and much more? Then by all means join Mandy from Worshipful Living and me on FB, in our Group called " Worshipful Homemaking". Here we will be sharing that and so much more as we work on building a community of Christian Women to walk with through day to day life....Even if we can't always leave home to do it.