Mini-Mexi Nachos

Mom was inspired to find this recipe when we got a deal on Taco Boats. Yes, small tacos in a boat shape intended for appetizers.  This recipe uses Tostitos Scoops. Totally yummy.  This recipe is from the cookbook from Sam's Club called Fresh, Fast and Fabulous c. 2010.

We had Velveeta to use up (from a family member) plus a package of Old El Paso™ Taco Boats™ mini soft flour tortillas that Mom bought from a grocery discounter.  This was absolutely yummy and I would have it again and again in the future.  Can you use other cheeses? Yes. You just have to figure out how to get it to melt well.  Cheese soup probably would not be a good substitute.  Mom just used a random chili seasoning mix.

Mini-Mexi Nachos

Serves 8

1 lb. ground beef
1 1/3 cups prepared  salsa
1 packet French's Chili-O Seasoning Mix
1/2 lb. Velveeta cheese
1 small can black olives, chopped
1 bag Tostitos Scoops

Cut Velveeta into cubes and set aside. Chop olives into small pieces and set aside. Brown ground beef in large skillet, drain fat and return skillet to stove top. Add salsa and chili seasoning to ground beef and mix well. Add Velveeta cubes to ground beef mixture and stir until cheese melts. Place a tablespoon of ground beef mixture into each Tostitos Scoop. garnish with chopped black olives. Repeat with remaining chips. Serve immediately.

Pub Grub for Burgers

 It's been a very long time since I've posted anything due to family deaths and health issues.  So, we are trying some new stuff again!

Classic bar food, the Bacon-Onion Jam is to die for.  If you make the Jam ahead of time, make sure that it is thoroughly hot before putting on burger (didn't heat evenly in the microwave).  This recipe is from Cuisine At Home, Issue no. 128 March/April 2018.

Classic Cheeseburgers

Combine
1.5 lb. ground chuck
2 Tbsp olive oil
1 tsp kosher salt
1 tsp black pepper

Top:
8 slices yellow Cheddar
4 hamburger buns, halved, brushed with unsalted melted butter and toasted

Combine chuck, oil, salt, and pepper; shape into 4 6 oz. patties. Heat a 12 inch cast-iron skillet over medium-high for 2 minutes. Add patties and cook 3 minutes; flip and cook 3 minutes more. Remove skillet form heat.

Top burgers with Cheddar, cover skillet, and allow cheese to melt, 1-2 minutes. Serve cheeseburgers on buns with Bacon-onion Jam.
4 servings. Each serving 698 calories, 23 carbs.

Bacon-Onion Jam

Cook 1 lb. thick-sliced bacon, diced
Melt:
1 Tbsp unsalted butter
3 cups diced yellow onions
2-3 fresh thyme sprigs

Stir in:
1/2 cup packed brown sugar
1/2 cup low-sodium beef broth
1 Tbsp. tomato paste
1 Tbsp. balsamic vinegar
1 Tbsp. Worcestershire sauce
salt and black pepper to taste

Cook bacon in a skillet until crisp; transfer to a paper-towel-lines plate and discard all but 1 Tbsp drippings. Melt butter with drippings over low heat. Add onions and thyme; cook, covered, until onions are translucent, 10 minutes. Stir in brown sugar, broth, tomato paste, vinegar and Worcestershire; cook until onions caramelize and become jam-like, 10-15 minutes more. Discard thyme, stir in bacon, and season jam with salt and pepper.
 Makes 16 services (2 cups). 2 Tbsp serving - 194 cal, 9 g carb.