Vancouver is having a streak of unprecedented sunny weather and I’m absolutely loving it. It’s amazing what sunshine and blue skies will do for one’s mood. It puts me in a celebratory frame of mind, which works perfectly with this week’s Sunday Supper theme. We’re getting inspired by all things south of the border and offering up recipes perfect for Cinco de Mayo.


I worked at Taco Time right after high school for about a year. I got the job through my BFF, who was already working there at the time. I honestly believe that everyone should have a job in fast food at some point in their lives. It’s hard ass work, let me tell ya. Eight hour shifts on your feet, perpetually smelling like frying grease, hustling in order to fill lunch time orders quickly, especially on Taco Tuesdays. I divided my time between two stores – one in the mall that kept pretty regular hours and the other on Granville Street, which was and continues to be the downtown party strip. I was 18 years old and I’d work the late shift until 2 a.m. so that we could feed all the people streaming out of the clubs when they closed. The front doors would be locked so no rowdies could get in and we’d serve them through a window. Ahhhh, the nights when the drunks would start kicking at the front doors either before or after vomiting, watching police officers rounding people up on the street, while a line of club-boys and -girls were screaming for tacos. Good times, good times.

I’ve been craving nachos something bad. I’ve had a giant bag of tortilla chips sitting in my pantry just waiting to be smothered in meat and cheese so that’s what I’m bringing to the table today. The BFF and I used to love Taco Time’s mexi-fries deluxe – tater tots smothered in cheese sauce (made ghetto styles from dry powder in a bag, yo), seasoned beef, sour cream and salsa. Next time I make nachos, I’m using tater tots!

Loaded cheesy nachos

1 pound extra lean ground beef
1/2 onion, diced
1 red pepper, diced
4 cloves garlic, minced
1 can black beans, rinsed
2 avocados, chopped
2 tomatoes, chopped
1/2 cup chopped cilantro
1/2 cup diced green onion
2 1/2 tbsp chili powder
2 tsp cumin
2 tsp ground black pepper
1 tsp cinnamon
salt and sugar to taste
Approximately 2 cups of grated cheese – I used three kinds: cheddar, mozzarella, and Monterey jack. Use as much as you like.

*note: the great thing about cooking is that you can adjust the amounts of everything you use to accord with your taste. Want it spicier? Add more chili powder or peppers (which I didn’t use because I can’t handle spicy foods). This recipe is just a guideline – it’s supremely adaptable.

Preheat your oven to 350 degrees F.

In a pan or pot, saute the onions and garlic in olive oil over medium heat until softened. Add the red pepper and cook until it starts to soften. I like to salt my food as I’m cooking so at this point, I added half a teaspoon of salt.

Add the beef and cook until it’s slightly pink. At this point, I added half a teaspoon of salt and half a teaspoon of sugar.

Add the black beans and cook until the beans are heated through and the meat is no longer pink. Add the chili powder, cumin, black pepper, cinnamon and salt to taste.

In a large pan, place a layer of tortilla chips. Cover with cheese. Top with the beef mixture and place into the oven for approximately 15 minutes, until the cheese is melted.

Delicious building blocks.

Because one type of cheese just ain’t enough.

Remove from the oven and top with the tomatoes, avocado, cilantro and green onion.


This made a ton – you could probably serve 4 to 6 hungry adults. And needless to say, it really hit the spot. You can’t go wrong with perfectly spiced beef, three kinds of gooey cheese, cool tomatoes, creamy avocado, and the fresh sharp flavours of cilantro and green onion. Wash it down with a few boozy drinks and you’ve got the perfect meal!

Fully loaded.

Check out the rest of the Sunday Supper line-up for some tantalizing Cinco de Mayo recipes:

Cinco de Mayo Appetizers & Sides {Aperitivos}:

• Chipotle Roasted Chickpeas from Home Cooking Memories
• Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
• Elote (Mexican Grilled Corn) from Magnolia Days
• Esquites or Mexican Corn Salad from Kimchi Mom
• Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
• Guacamole Rice from Foxes Love Lemons
• Healthy Mexican Ceviche from Mama’s Blissful Bites
• Loaded Cheesy Nachos from Gotta Get Baked
• Lobster Guacamole from I Run For Wine
• Roasted Garlic and Bacon Guacamole from Ruffles & Truffles
• Slow Cooker Chicken Con Queso from Daily Dish Recipes

Cinco de Mayo Main Dishes {Platos Principales}:

• Barbacoa Beef from The Urban Mrs.
• Chicken Enchiladas with Avocado Cream Sauce from Bobbi’s Kozy Kitchen
• Chicken Fajita Feta-ccine from Chocolate Moosey
• Chicken Fajita Salad w/Home made Easy Salsa from Momma’s Meals
• Chicken Mole Potato Skins from Noshing with the Nolands
• Corona Beer-Battered Fish Tacos from Pescetarian Journal
• Duck Carnitas from The Girl in the Little Red Kitchen
• Enchiladas with Red Chili Sauce from Hezzi-D’s Books and Cooks
• Fish Tacos with Lime Salsa from Curious Cuisiniere
• Japanese Mexican Tacos from Ninja Baking
• Lightened Up Taco Salad from Kudos Kitchen
• Mexican Pizza with Chipotle Orange Sauce from Family Foodie
• Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
• Pork Carnitas from From the Bookshelf
• Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes
• Roasted Poblano and Corn Lasagna from Juanita’s Cocina
• Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
• Slow Cooked Carne Asadas from Peanut Butter and Peppers
• Soft Shell Tacos from That Skinny Chick Can Bake
• Spicy Shredded Beef Chimichangas from Supper for a Steal
• Spicy Steak Fajitas from Cravings of a Lunatic
• Stuffed Poblano Peppers from Country Girl in the Village
• Tequila Lime Chicken from No One Likes Crumbley Cookies
• Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
• Tofu Tacos from Hip Foodie Mom
• Yucatan Pollo Pibil and Corn Tortillas from MarocMama

Cinco de Mayo Desserts {Postres}:

• Dairy-free Flan from The Not So Cheesy Kitchen
• Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
• Fried Ice Cream for a Crowd from Growing Up Gabel
• Luxuriously Healthy Chocolate Frosting from What Smells So Good?
• Mexican Brownies from Cindy’s Recipes and Writings
• Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
• Peanut Mazapanes from Pies and Plots

Cinco de Mayo Drinks {Bebidas}:

• Fresh & Fruity Sangria from Webicurean
• Fruity Aguas Frescas from The Foodie Patootie
• Mango Aqua Fresca With Chia Seeds from Sue’s Nutrition Buzz
• Margarona from The Messy Baker
• Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious

Join the #SundaySupper conversation on Twitter today to celebrate Cinco de Mayo! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Do you have your ticket to the Food and Wine Conference yet? If not, there will be a $100 discount available on the full conference pass today if you participate in the #SundaySupper twitter chat from 7 to 8pm Eastern Time, and purchase your ticket during the chat. The discount code is: SundaySupper.  *Note the code is only valid during the chat time frame.