This past weekend was the first weekend since moving on April 22nd that Kevin and I were actually able to relax.
Each and every weekend, we’ve had deliveries, projects, work, travel, or something that didn’t let us sit on the couch all weekend and just be. But magically, this weekend ended up being super chill. So we stayed in and made homemade nachos.
Since Kevin and I met, cooking has always been something we like to do together. Well, let me take that back. We started meal prepping together, so it became “our thing”. Every Sunday we’d knock out 20+ meals per person over the span of 4-5 hours.
But meal prepping is meal prepping. I don’t find it fun at all. I actually dreaded meal prepping since I felt like we couldn’t be creative. And if we decided to be creative and make something new, it added additional time [and money] to our usual routine. I loved the time we spent together – but the act of meal prepping could be exhausting. The only cookbook that we used consistently was The Skinnytaste Cookbook: Light on Calories, Big on Flavor – the recipes were always good and worth the extra money if we needed to find special spices.
But it was still healthy – and somedays you need food that makes your soul smile and requires a comfy couch afterwards. For us, that’s nachos.
The secret to great nachos is layering. A layer of chips, a layer of seasoned ground beef, and then a layer of cheese. Repeat until the tray is filled to MAX capacity. And just in case Kevin is reading – this is his method, not mine. I used to use a larger tray so I only had one layer of nachos, but this multi layer thing is pretty good.
This time, we also made homemade guacamole too. We went a little heavy on the onions, but it still came out great.
Once the nachos are assembled – it only takes about 10 minutes in the oven at 415 degrees to melt the cheese. We topped ours with sour cream and the fresh guac – and quickly settled into the couch to watch Thor and 300.
This was the perfect weekend.
INGREDIENTS FOR NACHOS
- 1 bag of your favorite tortilla chips [we ended up using 1/2 the bag]
- 1lb lean ground beef, we used 92/8
- 1 packet of your favorite taco seasoning, we love Ortega
- 1 packet of shredded cheddar cheese
- 1 small tub of sour cream
INGREDIENTS FOR GUAC
- 1 ripe avocado
- 7-10 cherry tomatos
- 1/2 medium sweet onion [or red onion!]
- 2-3 tablespoons of lemon juice
- salt and pepper [to taste]
Place ground beef in skillet, without adding extra oil, unless necessary. Cook/brown until no red is present. Mix in taco seasoning following the directions on the packet.
Preheat oven to 415 degrees
Layer tortilla chips in an oven safe dish. Spoon cooked taco beef mixture onto chips [about 1/4-1/2 per layer]. Sprinkle shredded cheese over beef and chips. Repeat this process until the dish is full to your liking. Place nachos in the oven for 8-12 minutes, or until cheese is melted.
For the guacamole, roughly chop the tomatoes, onions, and avocado in a medium mixing bowl. Mash mixture together with 2-3 tablespoons of lemon juice until the mixture is your desired consistency. Season to taste with salt and pepper.
Remove nachos from the oven and top with fresh guac and sour cream.
We recommend eating these without plates and lots of napkins in front of the tv.