Yummy Nachos

First of all, did you know my first cookbook got published? It’s called Cookbook #1: A French Girl’s Cooking Adventures in Her Kitchen, and it’s available online, you’re just a click away, RIGHT HERE!

When my husband and I went to New York City for the first time in 2011 during our honeymoon trip – READ ABOUT IT HERE, this was not our first trip to the US, so we already knew a little bit about local food. Nevertheless, in NYC, there are lots of fantastic places to eat great food, you just need to know where to go!

So, one day, we were wandering about in SoHo, when we came across a great looking pub and decided to have lunch there. It was the famous Broome Street Bar, but at that time we didn’t know it was so famous. We were starving, and after we ordered our main dish, we decided we’d start with a little something nice to munch on while awaiting our meal. We chose chilli and cheese nachos to share. It was in the Starters section of the menu, but to us it sounded more like an appetizer, really.

And indeed, when it came to our table, we’ve been rather surprised to see in front of our eyes just plain bare nachos, with a little bit of melted cheese here, and a little bit of chilli sauce there. Not what regular French people would call a dish that you pay for in a restaurant (it’s more something we munch at home or on a bus trip, directly out from the crackers package). But, we were in America, and it seemed to be a usual thing for lots of people to order in a pub, so we decided to enjoy it anyway. It’s not because our habits are different that the dish mustn’t taste good, right ?

After some time back to France, we talked about this experience to many friends while discussing about differences in food culture around the world. One day, maybe two years later, I suddenly craved for nachos and melted cheese, and I laughed at myself thinking again about that lunch in SoHo that I had found so weird at that time, but that I was about to make at home! I knew that if I had prepared the exact same dish and given it to my husband for dinner, he would have shown me the WTF look, and would have asked me why I have not “cooked” anything proper for dinner. Therefore, as Mother Anticipation has always been a close friend of mine, me, myself and my great initiatives came across the idea to improve the original recipe with some of the ingredients I had at home and that could combine well with nachos. That’s how were born my Nachos with Beef, Cheese, Salsa Mexicana and Spring Onions with a touch of Sour Cream. For the record, by that dish, I even scored the preparation of a full and complete dinner (except dessert) in one single plate, as you can find here the appetizer (aka the nacho chips), the meat with condiment sauce, the dairy products, and a tiny little bit of vegetables.

I’ve made this recipe over and over again afterwards, and it’s always a blast to eat that dish. It is so much tastier this way that I have lost interest in eating bare nachos as an appetizer, hahaha! It works better for me as a main course, with all the yummy ingredients that I combine, though let’s not lie to ourselves, this is a very high calorie dish…

Nachos improved version after our trip to NYC

 

INGREDIENTS

  • Ground beef
  • Hot salsa Mexicana
  • Spring onions (also called scallions)
  • Grated cheese
  • Heavy sour cream

 

DIRECTIONS

  • Preheat the oven at 190 degrees Celsius.
  • In a hot skillet or frying pan, cook the amount of ground beef you like and combine it with 2 tablespoons of hot Mexican sauce, and the white part of spring onions (minced).
  • While the meat is cooking, spread nachos all over a baking sheet that you have put on the baking tray of the oven. It doesn’t matter if the nachos get tangled up. Actually they might hold better this way and it will be easier to transfer them to the plate later.
  • When the meat is just cooked, roughly spread it over the nachos.
  • Sprinkle with as much grated cheese as you like.
  • Bake in the oven for 7 to 8 minutes, keep an eye on it in order to prevent that the cheese goes over the melting point and becomes hard and dry.
  • Once the nachos are out of the oven, transfer the sheet to the plate.
  • With a teaspoon, pour a bit of cool Mexican sauce here and there and a touch of heavy sour cream too.
  • Finish by throwing a generous amount of mince scallions (only the green leaves).

 

Created and Written by Sophie Rebibo-Halimi, © 2015 All Rights Reserved.

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