Uhhhh, what do you mean it’s only Thursday. You can’t be for reals. Nope, I refuse to believe that. Surely it’s been well over a week since we visited last. I mean, just look at everything that’s happened. Well, ok, I mean just look at everything I accomplished. Uhh, I mean, I’m sleepy, go ‘way.
It’s not so much that I’ve actually gotten that much dones, as it is feeling stretched in too many directions. You know the feeling. But this is no space for whining, right, I mean you definitely prefer me when I’m wine-ing (yeah that’s a thing that will definitely happen this weekend). Bonus points, my weekend started about thirty minutes ago. Winning! Comp time is the best time.
I feel like I’m nattering on saying much the same I’ve said in weeks past. So instead, let’s look at pretty pictures. Yayyyy! Pictures! Of nature!
Pretty rad, huh? As much as I’d like to take credit for that shot, it was all Himself. Don’t mind me as I’m over here drumming my fingers, trying to contain my jealousy. He’s the better photographer. Though I did get this one in the yard.
Sigh, I know it doesn’t compare. But really now, I can’t have *all* the talent. I mean just looky here at what I’ve done with your leftovers. It’s like magic up in here. So, the name may not be the most glamorous, but the taste will knock your socks off. I made this with my leftover crockpot pork tacos with beer. And it was glorious! This is more of a technique, since your nachos are going to depend on how much meat and veggies you have left over. Get creative here, it doesn’t have to be taco meat on these nachos. Have some leftover chicken breast? Shred it up and toss with some salsa. Have some black beans and sweet potatoes in the fridge? Oh yes, my friend, super tasty! Think way outside the box here. What’ve you got to lose?
The recipe makes a huge plate of nachos. Think of those over the top restaurant nachos. We’re talking more than enough to share in a group. But not to worry, everyone will inhale them.
Layered leftover nachos
2 cups leftover meat, shredded or chopped into bite sized pieces
2 cups cheese
Assorted veggies – green pepper, green top onions, tomatoes, etc
Cilantro cream sauce and guacamole to serve
Preheat oven to 350º. In a small baking dish, place a layer of tortilla chips. Top with ½ meat, 1 cup of cheese, and half the veggies (except tomatoes if using). Place another layer of chips on top. Repeat meat, cheese, and vegetable layers. Top with tomatoes.
Bake in preheated oven for 18-20 minutes. Serve with cilantro cream sauce and guacamole.