Today I watched the two Saturday sessions of the LDS General Conference. I always enjoy listening!
Afterwards, I made the family nacho recipe. There’s a story behind these nachos, of course!
Erik, my brother, was the first to make meatless skillet nachos. Then we discovered oven nachos. We adapted the meatless skillet nachos to the oven nachos because we prefer crispy nachos!
We make nachos for special occasions or just for fun!
Below is the Chaston recipe and although it is written, we tend to use it more as a guideline than a rigid recipe.
But first, a song! For today’s song I’ve got another non-jazz suggestion, but I think you’ll agree it ties in on many levels with today’s recipe. So take a listen to “Religious Man” from the movie soundtrack of Nacho Libre.
- 1 15-ounce bag of tortilla chips
- 1 pound spicy Italian sausage
- 1 cup salsa
- 1 15-ounce can of chili beans
- 1 15-ounce can of kidney beans, drained and rinsed
- 1 zucchini, 6 to 8 inches long, about an inch in diameter, chopped into 3/4-inch pieces
- 1 16-ounce can of medium black olives, sliced in half
- 1 large red pepper, chopped into 1/2-inch pieces
- 1 medium onion, diced into 1/4-inch pieces
- 2 cups of pepperjack or cheddar cheese, grated
- Cook sausage in a covered frying pan, breaking it into small pieces as it cooks. When cooked, drain grease and press with paper towels to remove remaining grease. Set aside.
- Preheat oven to 400 degrees.
- On a jelly roll pan, place a layer of chips, about half of the bag. Chips should slightly overlap each other. Set aside.
- In a large saucepan, combine sausage, salsa, chili beans, and kidney beans. Stir until heated, about 4 minutes or until just bubbling.
- Spoon half of the bean mixture over the prepared chips in the jelly roll pan. Spread 1 cup of cheese over the chips.
- Put the jelly roll pan in the oven for 7 minutes or until cheese is melted. Remove from oven.
- Place another layer of chips on top of the first layer. Spoon the rest of the bean mixture over the second layer of chips. Scatter the vegetables over the second layer of chips and bean mixture. Cover with remaining cheese.
- Put the jelly roll pan back in oven for 7 minutes or until cheese is melted and vegetables are heated.