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Wednesday, July 18, 2012

Macho Nacho

This recipe is a great way to use up that left over roast beef from Sunday dinner.
Its different, its delicious and its EASY!
Your family will LOVE IT, mine did!

Macho Nacho

Corn tortilla shells
roast beef, or shredded meat of any kind
diced tomatoes
shredded cheese
diced onion
diced avocado
sour cream

Cut corn tortillas into triangles (like a pizza), deep fry in HOT oil until crisp...like a chip. Place hot chips on a paper towel (I put my paper towel on a cookie sheet) to soak up any oil. Apply salt if desired, but do it while chips are hot or it won't stick very well. Continue frying until you have the amount of chips that you want/need. Make cream sauce.

Cream Sauce:

1 large can green enchilada sauce
1 c. chicken broth
1 1/2 c. heavy cream
1 c. shredded Cheddar Cheese
2-3 T flour
Combine the enchilada sauce, cream and broth in a sauce pan and heat. Stir constantly or it will burn (experience tells me this). When cream sauce starts to boil-add cheese and flour, stir in with a whisk. Continue to stir constantly until sauce thickens. Remove from heat, pour over cooked chips, add meat and other toppings as desired.


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