Mexican Corn Nachos

Yesterday was the 2nd Thursday in the month, so you know what that means......  Nacho Night!

Last month I wrote about how Jimi and I decided that once a month should be a night of nachos and how dh chose the date.  So this time I had Jimi pick a random number and that would be the nachos we ate.  How adventurous with things like Duck Confit Nachos on the list (I so would've had him choose another number with that one)!

The nachos were fabulous!  I was a little nervous about eating corn on chips, but hey, the chips are made from corn, so the flavors blended well.  It had just a little kick of spice, so I wouldn't feed them to the littlest ones.  Jimi vouched for the older kids and said it was a winner.  If you can't find queso fresco, you can use feta or even mozzarella.

I got this recipe from my Food Network magazine.

Enjoy!

Mexican Corn Nachos

Preheat oven to 475.

Spread 8 cups of torilla chips on a rimmed baking sheet or in a shallow dish.

Cook 4 cups corn with 1 teaspoon each cumin and cayenne in a skillet for 7 minutes.  Stir in 1/2 cup mayonnaise and some lime juice (I used 1/2 large lime, use whole lime if it's small).  Top the chips with 3 cups  queso fresco and the corn.  Bake for 7 minutes, then top with sour cream, chopped avocado and cilantro.

Cheese Steak Nachos

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!

Enjoy!

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.