METALandMIRRORS: Recipe: School Nachos

Monday, August 22, 2016

Recipe: School Nachos

Summer, as the children know it, is over. The school bell has rung and it is back in session, full force. It is actually quite amazing to me that I have seen more kids playing outside since school started than the entire summer break. Were they in their houses for so long that they forgot who their neighbors were until school started back and then it dawned on them that they live in a neighborhood? Tongue in cheek, but still amazing.

For those impromptu gatherings at the house or spend the nights that tend to create extra mouths to feed, I have a great easy recipe called school nachos.

Some items needed are chips, jalapenos, bean dip, sour cream, salsa, guacamole, shredded cheese, tomato, olives, and onions.

I know some people like to put all this in layers in a big dish and use it as a dip, but not everyone likes all that stuff or maybe doesn't want the flavors mixing, so separate it out and let them make their own dips. It takes up more time and everyone is getting what they want.

2 bags of tortilla chips poured into a bowl.

1 16 ounce can of bean dip that has been heated either on the stove or in the microwave.

2 cups of sour cream.

1 package of pre-made salsa.

1 package of pre-made guacamole.

2 cups of mexican shredded cheese.

2 tomatoes that have been chopped.

1 jar of black olives.

1 onion chopped.

Place each item into its own bowl, or container, and line them up. Start a line with chips at the beginning. Ensure the bowl holding the bean dip is not hot to touch, Leave a pot holder beside it to use or place in a different container to avoid burns. Have extra items on hand. Inevitably, something will run out before the line is through and having extras in the fridge ready to go will keep everyone in smiles.



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