Big Nachos

You know the best part about making a huge pan of nachos? Eating a huge pan of nachos. 

Now that the snow has melted, as the joke goes, if you haven't mowed your lawn yet, you are already behind on yardwork. It's mid-April and some ambitious homeowners already have the tell-tale lawnmower lines running through the dry grass of their front yards that, just a week ago, were covered in snow.

We have not mowed our lawn yet, although my husband keeps talking about this mysterious thing called "power raking." I have troubles imagining a rake with an engine attached to it, but apparently that needs to happen soon.  I'm more focused on my garden, my lovely little vegetable and herb garden, and how I can make my garden space even larger this year. Less lawn = more veggies = happy me.

While the boys were out in the yard diligently raking up the pine needles and leaves that we didn't quite get to last fall, I made nachos. A big 'ol pan of nachos, baked in the oven, with venison, black beans, cheese, peppers, green onions, salsa, cilantro and lime. Using crisped up tortilla slices instead of chips gave it more of a forkable, dinner-like quality - almost like an open-faced Mexican casserole - but I love me some corn tortillas, and I like how the tortilla soaks up more of that savory flavor than a regular chip could.

Being a hungry bunch, we cleaned up half the nachos for lunch, but I kept going back for more. A little snack, then another plateful to call dinner. Nachos for breakfast? I'm all for it.

Big Nachos
Adapted from the May 2014 issue of Family Circle Magazine

About 20 corn tortillas (approx. 12 oz total), cut into 6 wedges each
1 Tbls. olive oil
1/2 pound ground venison (or beef or turkey)
1/2 green pepper, seeded and chopped
One 14-oz can diced fire-roasted tomatoes, whirred in blender quickly to make a chunky tomato sauce
1 pkg taco seasoning
One 15-oz. can black beans, drained and rinsed
1/2 c. salsa
2 green onions, sliced
1 c. shredded cheese
Cilantro and lime to garnish

Heat oven to 425 degrees. Spread tortilla wedges on two baking sheets. Bake for 5 mins, flip over, and bake for 5 mins more or until crispy and starting to brown.

Heat oil in a large skillet. Add meat and green pepper, cooking until meat is cooked through. Stir in tomato sauce (from the canned tomatoes) and taco seasoning. Cook for 4 minutes, stirring occasionally.

Reduce over temp to 350 degrees. Line bottom and sides of 13 x 9" baking pan with tortilla chips. Spoon meat mixture, beans (I used about 3/4 of the beans here, saving the rest for another use), and salsa over the chips. Top with green onion and cheese. Bake at 350 degrees for 15 minutes. Scatter cilantro on top, serve with lime wedges.