We are huge fan of the individual nachos served in a couple of restaurants in the Dallas area so we decided to try this recipe. It is great but we tweaked it, of course. As we use the following mixture in a few dishes, I decided to use it here. I make my own pinto beans cooked for a day and a half, with whatever flavorings you enjoy adding. Besides a meat (whatever leftover I have stashed in the freezer), I add chili powder, jalapenos and paprika for a little kick. Then place in a blender and blend a couple of containers, add those to the meat mix after it is ready. Allow it to cook down to desired consistency. I always make a large amount of this mixture as we use it on tostatos also. Other than that, I follow the recipe as written and we enjoyed a 5-star winning recipe. Thanks!!!
Was this review helpful?
1 user found this review helpful
We are huge fan of the individual nachos served in a couple of restaurants in the Dallas area...