Nachos~ the Incredible Edible Family Meal

If there's one sure-fire food (beyond cookies and cupcakes) to inspire and motivate your Child's Inner-Chef ...  It's NACHOS!

They can be delicious AND nutritous... plus they're SO fun to make.

To honor this oft-overlooked Meal... here is my new favorite Nacho Poem:

An Ode To Nachos- by bajablue

Nachos for breakfast, Nachos for lunch.
Nachos are yummy, even for brunch! 
Dinnertime Nachos... a pre-dinner tease.  
Nachos are tasty and promise to please!
Don't get too full or your tummy might hurt.
Nachos with Ice Cream are what's for Dessert!   :-D 

This basic Guide to Nachos includes recipes that are delicious, kid-friendly and fool-proof.  The recipes will help teach the beginner Chef more cooking skills and give them the confidence to create/cook more complex recipes. 

These Nacho recipes aren't just for kids, though.  An experienced cook who's crunched for time, dog-tired or just plain out of ideas will recognize and appreciate their delicious simplicity. 

Bon Appetit!

If your family is tired of eating the same old breakfast every morning, here's an EASY, quick Nacho Breakfast treat they're sure to enjoy!

For each serving you'll need:

• 2 Eggs
• 2 Slices of Bacon
• 1/3 cup shredded Colby-Jack Cheese
• Corn Tortilla Chips
• Salsa
• Sour Cream
• Salt and Pepper

Fry the bacon over medium heat in a nonstick pan until crispy. Remove and drain on paper towels. Chop, crumble or cut the cooked bacon in small pieces. I like to use kitchen shears. (Yes, there really IS such a thing!;-)

Crack the eggs open into the same skillet you just fried the bacon in. It should still be hot. Cook eggs over very low heat for 4-5 minutes (undisturbed) until the whites are set and no longer runny. 

While the eggs are cooking, layer 5 or 6 flat tortilla chips in the bottom of a pie tin.

Turn the oven to broil at 500 degrees.

When the egg whites are set, remove the eggs from the pan with a spatula and place them gently on top of the Tortilla chips in the pie tin. Sprinkle HALF of the cheese and then HALF of the bacon onto the egg whites, leaving the yolk uncovered. 

Broil for 1-2 minutes. Keep a close eye on your breakfast and don't let it get scorched.

Remove the pie tin and layer 5 more Tortilla Chips on top of the egg whites. Then layer the remaining cheese and bacon on top of the chips.

Return the pie tin to the oven and broil for 1-2 minutes more. When the cheese has melted and the chips are toasty, the egg yolks will be more fully cooked, too.

Now just carefully slide the Breakfast Nachos onto a plate, garnish with salsa and sour cream... and serve (or EAT!) this beautiful breakfast you have created. ;-)
 

This lightly herbed Tuna Salad Nachos recipe tastes delicious with Lemon Pepper/Dill Tortilla Chips. (The Recipe is in Step 6)

It's the perfect cold lunch on a hot, lazy Summer day.

Ingredients for 1 Lunch Serving:

• 1 small can Albacore Tuna-packed in water- drained
• 1/4 cup mayo
• 1 Roma or Plum tomato- diced
• 1 small stalk of celery- chopped
• 1 T capers- drained and chopped
• 1/4 t Dill weed
• 1/4 t Garlic pepper
• 1/4 t Sea Salt

Garnish:

• 1 teaspoon Feta Cheese-crumbed
• Lime wedges*
• pinch Dill weed

PREPARATION:

Use a fork to gently toss the drained tuna and mayonnaise together. Try to keep the tuna as flakey as possible.
Add the rest of the ingredients (except Garnish) and refrigerate the salad until you're ready to serve.

In the meantime, prepare your Tortilla chips. The EASY recipe for Lemon-Dill Chips can be found in Step 6.

Just before serving:

• Toss the Tuna Salad again to redistribute any liquid that might have settled.
• Layer a bowl with the Lemon-Dill Tortilla Chips.
• Spoon the Tuna salad in.
• Sprinkle with Feta Cheese and add a pinch of Dill.
• Garnish with Lime wedges. (The spritz of fresh Lime is essential to the flavor of this recipe. Please don't overlook it.)

Serve! 

This savory Nacho adaptation of Tomato Bruschetta tastes even BETTER than it looks.

The herb-infused tortilla chips are lighter than traditional bread. The texture is fabulous and they deliver every bit of that sensational flavor you love and crave.

This easy recipe makes 4 appetizer servings.

Ingredients:

• 1 cup ripe Grape Tomatoes- quartered lengthwise (chopped Roma or Plum tomatoes can be substituted)
• 2 Tablespoons fresh Basil- chopped*
• 1/2 cup shredded Parmesan cheese
• 1 Tablespoon minced Garlic
• 1 Tablespoon Balsamic Vinegar
• 1 Tablespoon Olive Oil
• 1/4 teaspoon Coarse Sea Salt

Toss all of the above ingredients together in a bowl. Cover with plastic wrap and let rest for 10 minutes, giving the flavors a chance to mingle.

Use Italian seasoning to prepare your Tortilla chips following the recipe technique in Step 6 of this Instructable. 

When the seasoned Chips have baked, remove them from the oven and sprinkle them with the grated Mozzarella. Turn the oven on Broil and turn the temperature up to 500 degrees.

Place the cheese-covered Chips back in for 1-2 minutes or until the cheese is nicely melted.

Remove the chips from the oven and top each one equally with the tomato bruschetta mixture. Finish with a sprinkle of the remaining 1/4 cup grated Parmesan atop each Bruschetta Chip.

Return to the oven and broil briefly until the parmesan cheese is golden.

Carefully place the hot Bruschetta Nachos on a platter and serve.

*It's important to use fresh Basil in this (or any) Bruschetta recipe. Dry basil just cannot do justice to Bruschetta.

If your family like Sloppy Joes (even just a little), they will LOVE this Nacho recipe.

Hot, crispy tortilla chips are layered with Sloppy Joe Meat and Muenster cheese. (lol... yes... YUMMY Muenster!  It is an inexpensive, semi-soft, mild cheese that is sometimes referred to as the "White American Cheese." You can find it at your local Walmart Deli. If you've never tasted Muenster before, just ask the clerk for a sample to taste. You'll become a convert!)

Just a simple garnish of cold, fresh chopped onions and diced Bell peppers is all you need jazz up the flavor.

Kids and adults will gobble this down quick!

This recipe makes 4 Dinner Servings.

You'll need:

• 1 lb. Hamburger Meat
• 1 packet of Sloppy Joe Seasoning Mix
• 1 6oz can of Tomato paste
• 1-2 cups Muenster Cheese
• 1/2 cup chopped Onion
• 1/2 cup chopped Bell Pepper
• Salt to taste
• Tortilla Chips

PREPARATION:

Brown the ground beef in a skillet then drain off the extra fat. 

Follow the directions on the packet of Sloppy Joe Mix. (The mix I used called for 1 can of tomato paste and 1 1/4 cups water. It had a 10 minute simmer time.)

Preheat your oven to 350 degrees. Fill a cookie sheet with Tortilla chips and bake for 3 minutes. Remove from oven.

Building the plate(s) of NaJoes:

1. Tortilla Chips
2. Hot Sloppy Joe Meat
3. Grated Muenster cheese
4. More Tortilla Chips
5. More Sloppy Joe Meat
6. Lots more Muenster Cheese

Microwave the Nachos at 30 second intervals until the cheese is gooey-melted.

Top with the Onion and Green Pepper Garnish and serve. 
 

Here's a sweet, simple twist to America's beloved S'more!

Ingredients:

• 1 large Flour Tortilla
• Cooking Oil Spray
• Brown Sugar
• Butterscotch Chips
• Mini Marshmallows
• Shredded Coconut
• Caramel Sauce
• Vanilla Ice Cream
• Preheat your Oven to 350 degrees

Preparation:

Spray both sides of the flour tortilla lightly with Oil. Sprinkle with brown sugar and rub the sugar into the tortilla. Use a Pizza cutter to cut the Tortilla into 8 wedges.

Place the wedges on a cookie sheet and bake for 8-10 minutes, turning the chips over halfway through the baking time.

Remove Tortilla chips from the oven and turn the Selector to broil. Increase the temperature to 500 degrees.

Put a 5-6 butterscotch chips on each hot Tortilla chip. Give the chips just a minute to melt onto the tortilla chips, then add mini marshmallows. Put them back into the oven for 1 minute. Remove from oven and top with shredded coconut.

Return to the oven and broil until the coconut is toasted.

Remove from oven the final time. Using a metal spatula, place them on a plate until ready to serve.

Before serving, Drizzle with Caramel Sauce on the Butter-nut S'mores.

They are sweet! Enjoy them with a big scoop of Vanilla Ice Cream.

Turning ordinary, everyday Tortilla Chips into a savory gourmet treat has never been easier!

Create tasty, knock-your-socks-off Lemon Dill Chips to accompany Tuna-Cucumber Salad.

Add ZIP to your regular Cheese Nachos with Taco-spiced Cheddar Chips.

Designer Lime/Sea Salt Tortilla Chips will make even the BEST homemade Guacamole "pop".

This simple, inexpensive recipe technique takes just minutes and a few simple ingredients.  Use your imagination to customize your Chips with herbs and spices that compliment your dish... and don't overlook the dry seasoning, sauce and salad dressing mixes in your pantry, either. 

Here's what you'll need to get started: 

• Store-bought Tortilla Chips- preferably low (or no) salt
• Canola Oil Spray
• Herbs and/or dry seasoning/sauce/dressing mix

Here are the EASY-PEASY cooking directions:

• Preheat the Oven to 350 degrees. 
• Layer the Tortilla Chips on a cookie sheet
• Spray the chips with Canola Oil.
• Sprinkle with the chips with the herbs and spices of your choice.
• Bake for 3 minutes.
• Remove from the oven and serve!

Finally, here is a small list of herb, spice, seasoning mix, and salad dressing mixes to choose from:

• Garlic Pepper
• Chili Powder
• Rosemary
• Thyme
• Lemon Pepper
• Dill Weed
• Garlic Powder
• Onion Salt
• Paprika
• Oregano
• Italian Herb blend
• Tarragon
• Ranch Dressing Mix
• Taco Seasoning
• Dry Cheddar Cheese Mix (from boxed Mac & Cheese)

There are literally DOZENS more herb and spices blends available so don't be shy about experimenting. 

You simply cannot go wrong with this recipe technique, so give it a try! ;-)