Babysitter has strep throat, so Nicholas was stuck with us tonight. Poor thing is really missing his “date night” with her, so we’re all hoping for a speedy recovery.
In the meantime, I, of course, had nothing planned for dinner tonight, because we were planning to go out. Since I had a dentist appointment after work, I ended up running to the grocery store after that to grab a few ingredients to make Loaded Nachos for dinner, supplementing it with leftovers. I figured I’d keep it easy and we’d have another quiet night at home. Given it’s been a little hectic lately, quiet is a good thing.
Although I usually wing it, tonight I actually used a recipe for the nachos this time, taking cues from Cooking Light’s Loaded Nachos (recipe below includes minor modifications). They were delicious. The Husband asked me what restaurant makes my favorite nachos and I answered, “Macaroni Grill.” Although they don’t have them on the menu anymore, they’ll make them sometimes if you ask nicely. They’re fried lasagna noodles topped with crumbled sausage, banana peppers, olives and melted asiago cheese – yum. Definitely my favorite. Anyways, The Husband said my nachos top any restaurant’s nachos — I’ll take that kind of compliment any day.
Having company over for dinner tomorrow night, and haven’t a clue what I’m making. Ack! One of Nicholas’ friends is coming over (with her parents), and he’s really looking forward to it. I’m making mini homemade pizzas for them, still undecided as to what to make for the adults. Maybe Chocolate Decadence for dessert … decisions, decisions.
Anyway, trying to make it an early night tonight, since I’m seriously sleep deprived. Tune in tomorrow to see what’s on tap for the weekend. Until then…
Loaded Nachos
1 lb ground beef
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 (14.5-ounce) can diced tomatoes, undrained
2 garlic cloves, crushed
Cooking spray
1 (16-ounce) can refried beans
1/4 cup minced fresh cilantro, divided
1/4 cup chopped green onions, divided
tortilla chips
3/4 cup (about 6 ounces) shredded Monterey Jack cheese
sour cream
Preheat oven to 375°. Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in the next 5 ingredients (through garlic), and cook for 8 minutes or until thick, stirring occasionally. Remove from pan and drain the sauce. Place separate pan coated with cooking spray over medium heat until hot. Add beans, 2 tablespoons cilantro, and 2 tablespoons green onions; cook 2 minutes or until thoroughly heated. (This can also be done in the microwave) Place chips on a large serving platter; spread warm bean mixture over each chip. Spoon meat mixture over bean mixture; top with cheese. Bake at 375° for 9 minutes or until cheese melts. Remove from oven; top with sour cream, 2 tablespoons cilantro, and 2 tablespoons onions. Serve immediately.
