Texas Nachos

As promised from my last post, we are having Texas Nachos for snacks today.  With boys you have to have SNACKS or they will eat everything that is junk in the house.  So these nachos should tide them over until dinner.  Oh crap I need to come up with something for dinner.  I swear they want to eat EVERY night, ugh! Ok I will work on that after this post.  

Texas Nachos are different than restaurant nachos.  At a restaurant or bar they pile tortilla chips way high and cover them with liquid cheese, sour cream, salsa, and whatever else they can think of.  And the result is a hard to eat plate of soggy bottom tortilla chips doused in “tex-mex” condiments.  Texas Nachos are individual chips that are spread with refried beans (I use the fat free) then topped with meat-you can use left over ground taco meat or brisket or in my case left over French Dip pot roast.  Then top with shredded cheddar cheese and baked in the oven until the cheese is ooey gooey.  When it comes out of the oven you top each nacho with whatever you or your kids will eat.  I put out bowls of avocado, pickled jalapeños, sour cream, hot sauce (that is what Texans call salsa), cilantro, Pico de Gallo….. and let the kids make their own.  

I remember my mom on Sunday nights would place Doritos on a baking sheet and cover them with cheese and bake them in the oven.  She would then put a million pickled jalapeños on them and would bring the whole baking sheet into the living room and would watch tv, probably Matlock or Murder She Wrote. Ha! oh the 80s!!

Anyway, here is my “recipe”, if you will, for Texas Nachos