With two of the grandkids here, we cooked together for our dinner on their first evening. The main dish was nachos – who doesn’t like nachos? And they are so easy to make. Everyone got involved in putting things together, but waiting for them to bake made folks a little impatient. When the nachos came out of the oven, we all pitched in on eating them – with milk, of course – and then we had fresh palmiers for dessert.
- vegetable spray
- 2 tablespoons vegetable oil
- ½ pound ground beef
- 1 package taco mix
- 1 14 ounce can refried beans
- 1 large bag tortilla chips
- 1 3.8 ounce can sliced black olives, drained
- 1 large bag grated Mexican cheese blend
- sour cream
- Spray a 11 x 17 inch jelly roll pan with vegetable oil
- In a medium skillet, brown the ground beef in the oil over medium heat, breaking it up as it browns. Stir in one-half of the taco mix. Set aside.
- In a small bowl, combine the canned refried beans with the remaining half of the taco mix. Set aside.
- With a table knife or small spatula, spread about a tablespoon of the refried bean mixture on a tortilla chip and arrange on the prepared jelly roll pan. Continue until the pan is filled with tortilla chips and the refried beans have been used up.
- Sprinkle the cooked ground beef, sliced black olives, and grated cheese over the pan of tortilla chips
- Bake the tray of prepared chips in the middle of an oven preheated to 350°F for 10-15 minutes or until the cheese is melted and the chips are warmed.
- Remove the pan from the oven, sprinkle with dollops of salsa and sour cream. Eat immediately while still warm.