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Nachos from scratch, or make these nachos quick and easy by using store bought refried beans and tortilla chips.
|2||cups||pinto beans, dried|
|12||each||corn tortillas (6-inch)||*|
|1||x||lard||for deep frying*|
|1||cup||monterey jack cheese||shredded|
|2||each||jalapeno peppers||or more, finely chopped*|
You can make this recipe quick and easy by using store bought refried beans and tortilla chips.
Or even better, make your own low fat oven baked chili lime tortilla chips, see link to the recipe below.
Place beans, whole onion and ham hock in saucepan.
Add water to cover.
Bring to boil, cover and simmer 1½ hours, or until beans are tender.
Remove onion and ham hock.
Drain beans. Heat lard until very hot.
Add to beans and mash with potato masher.
Season to taste with salt.
To make nachos, cut tortillas in quarters and fry in deep hot lard until crisp.
Drain and season lightly with salt. Arrange tortillas in single layer on large ovenproof platter.
Sprinkle half each of Jack and cheddar cheeses over tortilla chips.
Sprinkle chiles over cheeses. Top with dollops of refried beans and gently spread over mixture.
Sprinkle with half of remaining cheeses. Top with tomatoes and cilantro, then with remaining cheeses.
Bake at 375℉ (190℃) F until cheeses are melted and bubbly, about 15 minutes.
Serve at once.
First published: 1996-01-27 last updated: 2015-03-04