Try one of our Mexican recipes from the
Tex-Mex Cafe. Some of the recipes are burritos, tacos, quesadillas, fajitas,
enchilada and chili recipes.
Nachos à la Butler
36 tortilla chips, homemade or store-bought
2 1/2 cups refried beans, homemade or store bought (recipe follows)
1 pound ground beef, cooked
4 cups shredded American or Cheddar cheese 1 cup guacamole (recipe follows)
1 onion, finely chopped
2 tomatoes, diced
1 jalapeño chile, sliced
REFRIED BEANS:
1 tablespoon vegetable oil or lard 2 cups cooked, salted pinto beans, mashed
with a potato masher or puréed in a blender
GUACAMOLE:
4 Haas avocados
1 teaspoon garlic powder
Salt, to taste
Pepper, to taste
If using a conventional oven rather than a microwave, preheat it to 350 degrees.
Spread the tortilla chips on 2 microwavable or ovenproof platters or large
plates. Spread the beans on top of the chips and top with the ground beef.
Sprinkle with the cheese.
Place 1 microwavable plate in the microwave and heat for 30 seconds, or until
the cheese has melted. Or place the ovenproof plate in the preheated oven and
heat for 3 to 5 minutes. Place dollops of half of the guacamole over the nachos
and top with half of the onion, tomatoes and chile. Serve immediately, and
repeat with the second plate of nachos.
Makes 6 to 8 servings.
For Refried beans: Heat the oil in a large skillet over medium-high heat until
very hot. Add the beans and cook, stirring constantly, for 6 to 8 minutes.
Makes 4 to 6 servings.
For Guacamole: Slice the avocados lengthwise in half and remove the pits. Using
a spoon, scoop the avocado flesh into a bowl. Using a potato masher or a fork,
mash the avocado, making it as chunky or smooth as you like.
Season with the garlic powder and salt and pepper. Serve chilled or at room
temperature.
Note: If desired, you can add chopped onion, chopped serrano or roasted poblano
chiles, chopped cilantro and/or diced tomatoes to guacamole for different
flavors.
Makes 2 to 3 cups.
Source: 'Los Barrios Family Cookbook
Los Barrios Salsa
1 (16-ounce) can whole tomatoes
1 (4-ounce) can jalapeño chiles
1 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
Combine the tomatoes, chiles, garlic powder, salt and pepper in a blender and
blend to a chunky purée; do not blend until smooth. Transfer to a serving bowl.
Note: You can make this hotter by increasing the amount of chiles.
