This weekend, our good friends Mark and Danielle got married. They had a beautiful wedding and reception. We had a blast! Andy and I were lucky enough to get to go to the rehearsal dinner as well. It was at Casa Gallardo since Mark is from Texas. They served us a fabulous meal of margaritas, queso, chips and fajitas. There was so much food to eat and leftover. At the end of the meal, my lovely husband had all the leftover fajita fixings and tortillas boxed up for What's for Leftovers? Lukily we were with great friends, they just laughed at us as we left with our three boxes. Tonight we used the leftovers to make Gigantic Nachos. They were a perfect way to top off our fiesta filled weekend!
Gigantic Nachos
Ingredients:
6 Small Flour Tortillas
1 Can Refried Beans
4 Packets Taco Bell Sauce
2 Cups Fajita Meat and Veggies
3/4 Cup Shredded Cheese
Salsa (optional)
Sour Cream (optional)
1. Preheat your oven to 350 degrees.
2. Warm up refried beans in a small pot. Mix in the four packets of Taco Bell Sauce.
3. Chop up fajita meat and veggies into bite-sized pieces. Warm these up in a separate frying pan.
4. Cut each flour tortilla into 4 triangles. Heat a thin layer of oil in a large frying pan. Fry tortilla chips in pan until golden brown on both sides. Lay on a paper towel to drain off excess oil.
5. Spray a large baking sheet with Pam. Apply a thin layer of refried beans to each tortilla triangle. Put on baking sheet in a single layer.
6. Add a layer of fajita fixings and shredded cheese to each triangle.
7. Put in the oven and bake at 350 degrees for 10 minutes. Cheese should be melted when finished. Top off with sour cream and salsa and enjoy.
My dad owns his own business and has made friends with people who regularly come into "the shop". One of these customers is a farmer. He brings my dad boxes of fruits and vegetables and my dad hands them out to us, his family and friends. This is how I came to be the proud owner of about 15 turnips. I have quietly been adding them to all kinds of dishes: quiche, apples and tonight chili! Nobody ever notices. To make the chili extra special, I also used some left over pork steaks. It was a hit- my husband ate two bowls. I'm sending the rest of it to "the shop" tomorrow for lunch. Hopefully they'll like it just as much as Andy.
When cooking, I don't always use measuring spoons and cups. I'm definitely an eye-baller and a taste and add more kind of person. From now on, I'll be more diligent about measuring how much of everything I add.
Ingredients:
3 to 4 Leftover Pork Steaks cut up in small pieces
1/2 Green Pepper Chopped
1/2 Large Red Onion Chopped
1 Can Black Beans
1 Can Chili Beans
1 Can Diced Tomatoes
1 Cup Water
1 Turnip chopped into very small pieces (Optional)
1/2 Cup Spaghetti Sauce
1/4 Cup of BBQ Sauce
1 TBSP of Minced Garlic
1 TBSP of Taco Seasoning
2 Packs Taco Bell Mild Sauce
Chili Powder to taste
Ground Cumin to taste
Dried Cilantro to taste
Salt to taste
Shredded Cheese (I used Colby)
Tortilla Chips (Mine were stale, so I heated them up in the oven to crunch them up.)
Mix all ingredients except shredded cheese and tortilla chips in a slow cooker. Cook on high for 3 hours. You will want to make sure that the turnips, green peppers, and onions are cooked thoroughly. If you would like your chili thicker, take out 1/2 cup of the liquid after everything's finished cooking. Mix it together with 1/4 cup of flour to make a paste. Pour this paste into the chili, let it cook until it thickens up.
Top each bowl off with tortilla chips and shredded cheese. Enjoy!
