Wednesday, January 19, 2011
If you've read my kabob entries, you know I have a weird obsession with the "50" recipe booklets that I get from my Food Network magazine. If not, I get a different booklet with 50 variety of a certain type of food... kabobs, holiday drinks, stuffings, etc. Well, this month was nachos and my mouth started to water and the obsessive wheels in my brain started turning.
So, I suggested to Jimi that we should have once a month be Nacho Night, full well knowing I wouldn't have to do much more than say 'nachos' and "you want?" to get him on board. Abe too, for that matter. So, Abe declared every 2nd Thursday of the month Nacho Night.
You might not think roast beef when you think of nachos, but when you have to come up with 50 different kinds of nachos to make, you have to think outside of the box. This one caught my eye because, to be honest, a lot of the other recipes seemed too "fancy" for my boys. I can't see Jimi eating that beef nachos... well, he's probably like it once I forced him to take a bite. So, this seemed a happy medium between fancy and the "Can't we just make cheddar cheese and salsa kind?" Abe wanted. I'm glad I did because the boys really enjoyed it! I, on the other hand, had a veggie version.
The original recipe called for cheese-flavored chips, but I couldn't get myself to eat Doritos, so I opted for regular corn tortilla chips. Go for the Doritos if you're into that stuff.
I think if I made this again, I would substitute Steak Umms for the roast beef to make it taste even more like a cheesesteak.
So, come on.... join us in celebrating Nacho Night! You know I won't have to twist your arm very hard!
Cheese Steak Nachos
Top cheese-flavored tortilla chips with 2 cups each sliced roast beef and caramelized onions, and 3 cups jarred nacho cheese sauce. Bake at 450 degrees for 7-8 minutes, then top with hot sauce and pickled Italian peppers.