Scott started with Santitas chips (Cook’s Illustrated did a tortilla chip taste test and these came out on top) arranged in one layer on a large cookie sheet. He combined some Yves Meatless Ground Round, a drained can of black beans and some homemade taco seasoning in a cast iron skillet and heated through. Scatter the bean mixture on the chips and top with shredded extra sharp cheddar. Bake at 350 for about 10 minutes until the cheese has melted and is lightly browned in places. He then added toppings – chopped tomatoes, onions and jalapenos. We usually serve sour cream and salsa on the side. If I happen to have an avocado, I make guacamole, but I am the only one who eats it.
Do you ever eat bar food for dinner? Or are we the only decadent ones?
(No comments . . . everyone was too busy eating.)