COOKING WITH KIDS, PART TWO – NACHOS

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.

RECIPE

Nachos

Ingredients

• 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
• salsa
• sour cream

Method

1. Spray  a 11 x 17 inch jelly roll pan with vegetable oil
2. 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.
3. In a small bowl, combine the canned refried beans with the remaining half of the taco mix. Set aside.
4. 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.
5. Sprinkle the cooked ground beef, sliced black olives, and grated cheese over the pan of tortilla chips
6. 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.
7. Remove the pan from the oven, sprinkle with dollops of salsa and sour cream. Eat immediately while still warm.

Spreading seasoned refried beans on tortilla chips

Taco mix

Filling the pan

Spreading cooked ground beef over tortilla chips

Sliced black olives added to the mix

Ready for the oven

Finishing up with salsa and sour cream