Easy Cheesy Nachos with Guacamole

Welcome to our home cooking haven, where we believe that comfort food doesn't have to be complicated. 

Easy cheesy nachos with guacamole that are sure to please even the pickiest eaters. If you're a fan of gooey melty and oh-so-satisfying snacks, then you have come to the right place.

Whether you are hosting a game night, craving a late-night snack, or simply looking for a quick and delicious appetizer, our nacho recipe is here to save the day.

With just a handful of ingredients and a few simple steps, you'll be diving into a plate of crispy tortilla chips smothered in a blanket of melted cheese and topped with all your favorite fixings.

And just for the love of food, we have added a guacamole recipe as well as a delicious asparagus, green bean and broccoli salad just for you!

So... grab the apron and get ready to create a nacho masterpiece that will have everyone coming back for more.

Ingredients 200g nachos 300g mince 1 tin Mexican style tomatoes 250g sour cream 1 cup grated cheddar cheese. 1 cup parsley. 1 chili chopped (to  your taste). 125ml readymade guacamole

Method Arrange the Nachos in a large roasting pan or an oven proof frying pan. Fry the mince in a large frying pan.  Add the tomatoes and summer until the mince is cooked and the flavors have blended. Spread the mixture over the nachos and top with large spoonful's of sour cream. Scatter the grated cheese on top and bake for 10 minutes or until the cheese is melted. Scatter the parsley and chili over nachos.

Make the guacamole as per the recipe below and spoon on top of your easy cheesy nachos with guacamole.

Guacamole

Guacamole is a delicious dip that is primarily from avocados. It's a perfect addition to any meal or snack, and it's incredibly easy to make.

2 ripe avocados peeled and pitted. 1 small onion finely chopped. 1 ripe tomato, chopped. 1 clove garlic, minced. 1 lime, juiced. salt and pepper to taste. ADD ON's For the brave!! Diced jalapenos.  a pinch of cumin

Mash avocado in a medium serving bowl. Stir in onion, tomatoes and garlic. Season with lime juice, salt and pepper.

                                              AND HERE IS MORE

Asparagus, Green Bean & Broccoli Salad

INGREDIENTS 250 g broccoli, cut into flowerets. 250 g green beans, cut into 3cm sections. 250 g asparagus, cut into 3cm sections. Broccoli

DRESSING 2 Tbsp olive oil. ¼ tsp yellow asafoetida powder. 2 Tbsp fresh lemon juice. ¼ tsp dry mustard powder 1 tsp grated fresh ginger. 1tsp soy sauce. Asafoetida Pwd  Asafortida powder has a strong, sulfurous smell when raw, and mellows out when cooked, leaving a pleasant onion-garlic like flavor and is known for its digestive and anti-flatulent properties. It is a potent spice so use sparingly as set out above.

With our easy cheesy nachos and guacamole combo, as well as a scrumptious asparagus, green bean & broccoli salad you will be well on your way to creating a fiesta in your own kitchen. We hope you enjoy these mouthwatering recipes and that they bring a smile to your face, just like they do for us. Happy cooking and happy snacking!!

This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

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