Loaded Cheesy Nachos for #SundaySupper #CincodeMayo

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.
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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.

Delicious building blocks.

 

Because one type of cheese just ain't enough.

Because one type of cheese just ain’t enough.

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

Fully loaded.

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

Cinco de Mayo Appetizers & Sides {Aperitivos}:

Cinco de Mayo Main Dishes {Platos Principales}:

Cinco de Mayo Desserts {Postres}:

Cinco de Mayo Drinks {Bebidas}:

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.

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76 thoughts on “Loaded Cheesy Nachos for #SundaySupper #CincodeMayo

  1. Pingback: Roasted Poblano & Corn Lasagna ~ Cinco de Mayo #SundaySupper! | Juanita's Cocina

  2. That´s a great story for a first job. To this day the hoards of drunken teenagers are quite a sight in the wee hours. I love this nachos, and especially how they´re spread out, so they´re all loaded, not just the top layer. I´m hungry Nancy!

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  14. Those damn rowdy drunks 🙂 I went to a concert on Friday night, and one drunk guy jumped from the second story balcony onto the first floor. It was crazy. I just stared in awe, like, “Did that just happen? Yup, it sure did!” Drunk people are CA-razy!

    I want to munch through my computer screen right now. Seriously, these are crazy good lookin’. Man, I love your site!

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  18. Holy Guacamoly, Nancy! Now these nacho’s look absolutely divine – I think the trip up North on I-5 takes about six hours so please save some for me 🙂

    Yes, the blue skies and sunshine are doing wonders here in PDX as well! Have a great day! ~ Bea

  19. Back in the good ol’ days, I’d order a huge plate of cheesy nachos for dinner and eat them all myself. Yours look just perfect!!!
    PS…there is a Taco Time in my hometown in Iowa! Who knew they were out west, too???

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  22. OMG, girl. . your photos are killing me. It’s done. Decided. I am so making nachos today. These look insane.
    love that you worked at Taco Time. . I’m sure if there was a Taco Time in CA, Paul would be going there, rather than Taco Bell for Taco Night. . 😛
    I worked at a movie theater when I was in high school. . not quite fast food but still hard ass work. Teaches you a lot and humbles you, yo. Love this, Nancy!

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  25. OK those are some drool-worthy nachos! But really, my head started spinning at the suggestion of making this with tater tots–I’ll have to make some just to clear it from my mind!

  26. Pingback: Loaded Cheesy Nachos for #SundaySupper #Cincode...

  27. Excuse me while I wipe the drool off my chin. Oh heavens how you made me salivate with your incredible photos!! (and recipe too).
    Oh, and I have done my time with fast food too. First it was Wendy’s and then on to McDonalds when I was in high school. I hope to never have to do that again.

  28. Oh my goodness, Nancy! Look up divine decadence in the encyclopedia and I imagine a photo of your loaded nachos may appear =)

    P.s. Very interesting add of cinnamon.
    P.s.2. I see why you are great at your current job. You’ve got the formal schooling and the real life samurai hands on experience with challenging youth. (Oh, boy, hope I don’t sound too stiff and old!)

  29. Aren’t you glad you have a real job now 😀 I’ve never worked in fast food but did spend time working at Target. My worst night was when a whole bunch of middle schoolers decided to “hang out” at Target after some school dance. Oh and they all got Starbucks too (we had a SB at the front of the store). Yup, good times….

    Loaded nachos is probably one of my weaknesses! Love that cheesy goodness shot..

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  31. Wow. That’s a stunning crowd pleaser. I’m a fiend for cilantro (coriander) and am currently growing plenty of it. Not everyone I know feels the same, but that’s ok, I just keep a small bowl of it chopped and on the side like a condiment. I almost always have nacho ingredients on hand and when we have a beer session in the backyard, I like to make up 2 platters of nachos (one meat, one vegetarian) for everyone. It’s cheap and can be done pretty quick. I usually disappear for a little while and when I come out with 2 platters, everyone is blown away by the magic trick. I love your list of sides too. I always wonder what would be good to serve on the side.

  32. Oh my gosh, I love your photos, but the last two are especially amazing – I could make either of them my desktop wallpaper! And I agree about working in fast food, I worked at Burger King for a long time when I was younger but I still look back fondly on the experience because of everything I learned from it and the friends I made!

  33. Wow, you’ve had such a colorful background! …in the food biz 😉 Sounds like some crazy fun (if stressful) adventures. These nachos look completely DELICIOUS (so these are what I was missing from my Cinco celebration yesterday…) and your photos are looking so great!!! I love the fully loaded shot!!

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  35. Gawd…this is insane! Insane in the membrane! 🙂 I keep forgetting how easy nachos are to put together. I say tater tots AND nacho chips in the same dish next time. I’m all for carb on carb love.

    And kudos to you for working at the fast food joint! Not easy!!!!

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