It was Tuesday yesterday and I was out of taco shells. We had to settle for nachos instead. Que lastima!
To make the nachos, I took a pie plate and made a multi layer recipe by layering tortilla chips, then ground beef that had been browned with cumin, chili powder and chipotle powder, some canned black beans I warmed in a saucepan and lots of Monterey jack pepper cheese. I then made another layers and slid it in the oven until the cheese melted. It went on the table with some salsa and we dug in.
I basically do a layer for each person eating on it – with two us, I did two layers and it only takes 5 minutes in a 400 degree F oven but, when doing more layers, add in more time but watch it to make sure it doesn’t burn.
Served with a lemon margarita because sometimes life gives you lemons.
¼ cup fresh lemon juice
½ cup tequila
3-4 tablespoons agave nectar
Zest a lemon before squeezing into a shaker. Squeeze more lemons to get ¼ cup juice. Add in the tequila and 3 tablespoons agave nectar. Shake well with ice. Taste and add more agave nectar, if necessary.
Mix the zest with coarse salt. Rub one of the squeezed lemon rinds onto the rim of two cocktail glassed and coat the rims in the lemon salt. Pour in the margarita and enjoy!