As promised, I made nachos with the leftovers from the Cheesy Tex-Mex Rice I made for a potluck dinner. Nachos are a great way to use up pretty much any ingredients you’ve got lying around. In this case, I used:
- A small amount of hamburger meat I had in the freezer
- Chicken drumsticks leftover from Sticky Lips Pit BBQ
- Canned fire-roasted tomatoes
- 1 fresh tomato, largely diced
- Diced avocados
- Canned corn
- Canned black beans
- Romaine lettuce, thinly shredded
- Sliced scallions
- Sliced mushrooms
- Sliced black olives
- Sliced onions
- Sliced peppers (I used green, red and yellow)
- Barbecue sauce
- Sour cream
- Velveeta Mexican Cheese (please don’t judge me)
- Leftover Cheesy Tex-Mex Rice
Cook the peppers, onions and mushrooms in a skillet for 15-25 minutes. Add some barbecue sauce to the veggies when they are almost done cooking for an extra layer of flavor.
At the same time, cook your meat in a different skillet. For you vegetarians or heart-healthy folks, soy crumbles will do the trick too. I used Dinosaur Bar-B-Que Cajun Foreplay Spice Rub to flavor the meat.
Cube the Velveeta and heat it in a sauce pan with a little milk. Add more milk depending on how thick you like your nacho cheese.
Get all the other ingredients ready to serve. Fill your plate with tortilla chips and layer on the toppings to your liking. There’s no right or wrong when it comes to nachos. That’s why they are such a fun dish to make with children. You’ll get your hands dirty making them and eating them!