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MACHO NACHOS
I've just updated this recipe (May, '06) after I tweaked it yet one more time! You really need to be macho to love these, especially if you use my home-made Ranchero Salsa. But, Pardner, you gonna do Tex-Mex, you gotta do chiles! *LOL*
Serves: 4

1 medium bag large tortilla chips -- about 16 oz.
8 ounces mild Cheddar cheese -- shredded
8 ounces Montery Jack Cheese -- shredded
1 pound lean ground beef
1 package taco seasoning mix
1 can chopped Green Chiles (4-oz.)
1 teaspoon hot pepper sauce (Tabasco preferred)
1 can beans (kidney, pinto or black--14.75 oz.) -- rinsed and drained
1 jar hot salsa (Pace Chipotle preferred-16 oz.)
1/4 cup sliced jalapeno chiles
1 cup white cheese (queso fresco preferred)

Preheat oven to 400 degrees. Spray 4 oven-proof dinner platters or large plates with cooking spray.

Divide tortilla chips even between the serving platters. Combine the shredded Cheddara and Monterey Jack cheeses and sprinkle over the tortilla chips, dividing it evenly between the platters.

In a medium skillet, prepare beef and taco seasoning according to package directions. Stir in green chiles and hot pepper sauce. Spoon taco meat evenly on top of the cheese. Spoon beans over the meat. Sprinkle with cheese and chiles.

Spoon salsa to taste over the beans and sprinkle the top with queso fresco. Bake 5-8 minutes or until cheese is melted. Serve immediately.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved