Nacho Platter

Feeling a little South-of-the-Border tonight? Go Mexican! Whether it's Cinco de Mayo or just another Saturday night with your senorita, this is one supreme plate of nachos. You'll have enough for two, and two more, so pick up the phone and ask a few friends to come on over. Don't forget the twelve-pack of Corona with a couple of limes.

1. In a large frying pan, cook the following on medium heat, turning frequently:

Half of a large onion, chopped
1 lb. ground beef

2. During cooking, season to taste with:

A dash of chili powder
A dash of cumin
Cayenne pepper
Salt
A few spritzes of hot sauce

Finish cooking your seasoned beef and remove from heat. Drain in a colander and set aside.

3. Preheat oven to 375 degrees. While the oven is warming up, arrange nacho prep stations that include:

The remaining half of onion, chopped
1/2 cup sliced pimiento and/or black olives
2 cups cheddar cheese (or more if you're a cheese freak)
3 scallions, diced (optional)
A fistful of cilantro, chopped
1 small container of sour cream
1 small container of salsa
1 bag of tortilla chips

4. Assemble your nacho platter as follows:

Line the bottom of a large baking pan with tortilla chips. Spoon the ground beef mixture over the chips, then sprinkle with remaining onion, shredded cheese, olive slices and optional scallions.

5. Bake at 375 degrees for 15-20 minutes or until the cheese is melted.

6. Serve with dollops of sour cream and salsa.

As with all of the recipes in this book, I encourage you to taste-test as you go. That being said: some like it hot, and others do not. Hey there, fiery lovah. You may have a passion for the spicy style, but if your marito likes it a little milder, be kind to her tastebuds and go easy on the heat. You can always doctor yours up later.

Serves: 4-6.

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