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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 24 |
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My own nachos to please any crowd. Serve them as you make them and wait for the smiles to appear. Ingredients:
24 2-inch round, flat, tortilla chips |
1-1/2 cups frijoles refritos; see recipe |
2 cups taco meat filling; see recipe |
6 slices american processed cheese; cut into 24 quarter slices |
1-1/2 cups guacamole; see recipe |
8 ounces canned salsa casera |
Directions:
1. This recipe make 24 substantial nachos. Like most Mexican food this dish is prepared and served as it is eaten. The nachos are constructed as follows.
2. Select 24 flat round tortilla chips and arrange on a cookie sheet. Spread each one with a thin layer of frijoles refritos. The beans stick to the chip and hold the meat filling,
3. Layer onto the beans 1 scant teaspoon of taco meat filling. The meat filling should not have any running liquid, but should hold together when placed. Center one quarter slice of American Processed Cheese on the top of the meat filling. The melted cheese holds this bottom part of the nacho together.
4. Put the nachos under the broiler just until the cheese begins to melt. DO NOT wait until it runs. This part of the nacho is warm.
5. Spoon onto the melted cheese a scant teaspoon of guacamole. The guacamole is cool and sticks to the melted cheese.
6. Into the top of the Guacamole, put 1/2 teaspoon of Salsa Casera, making a tiny well to hold it.
7. Serve immediately as they are made.
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