Taco Tuesday: Upside Down Nachos
Ok, in case you have not figured it out, SoGAL will offer a new take on Taco Tuesday each week. This week’s choice is Nachos! All the fun and tastiness of tacos in a slightly altered form. Not to mention that there’s something almost naughty about eating nachos for dinner, on a weeknight! Makes you feel like there MUST be something special going on! After all, I think most people tend to think of nachos as a great appetizer to eat when you go out and maybe don’t think of it as an option at home at all. These upside down nachos are great for an easy and fun weeknight dinner or perfect for last minute gusts! So what makes them upside down? You will be serving the nachos on a bed of salad! Ok, hear me out…..
Here’s What You Need:
Aproximately 1 pound of beef, chicken, turkey, or pork. (This is also a great way to use up leftover brisket or the meat from a pork or beef roast. Simply slice up/shred the meat and follow the directions from there.)
1 package or 4 tablespoons of your favorite taco seasoning
2 tablespoons of hot sauce (optional)
1 tablespoon of butter or oil
1 small onion
1 bag of tortillas or broken up taco shells
2 cups of salsa
1 head of lettuce. shredded
2 handfuls of spinach or green leaf lettuce, shredded
4 oz of shredded cheese (Mexican blend, cheddar or Colby work well.)
1 can of black beans
1 can of green chilis
guacamole or avocado
Here’s What You Do:
Pre-heat the oven to 350 degrees.
Meanwhile, in a skillet, add the oil or butter to the pan and sauté the onion until translucent. Then add your meat, seasoning and optional hot sauce. Cook until meat is cooked through. If you are using leftovers, cook on low for meat to absorb the flavor.
On an oven safe platter or baking dish, crush up your taco shells or dump the tortilla chips. Then add the meat, black beans (optional) and chiles (optional.) Spread the salsa evenly over the top and then sprinkle with cheese until well covered. Bake for approximately 12-15 minutes until the cheese is well melted.
In a salad bowl, mix your lettuce, greens and tomatoes with the lime juice and garlic salt. Use the salad as a bed for your “Upside Down” Nachos on each individual plate! This ensures that everyone actually eats the salad AND it actually provides great traction to eat the chips!
Remove the nachos from the oven and immediately top with dollops of sour cream and or guacamole to the top.
Serve Immediately over your bed of salad and enjoy!!