Super Nachos
Show: 30 Minute Meals
Episode: The Things We Crave
Rate This RecipeRead users' reviews (154)
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Average Rating:
Total Reviews: 154
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By pamdevone
El Paso, Texas
on May 05, 2011
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Outstanding Nacho recipe! Thank you:
By lfujioka
huntington beach
on May 03, 2011
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Munching Madness!
By superflouis
Washington, DC
on May 02, 2011
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I loved this.
By rwagoner12
on April 28, 2011
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Made this great recipe last night and family could not get enough of it. They loved it and were wanting more!!! But next time I will use sharp cheese and monterey jack for the cheese sauce..other than that, it was fantastic!
By jayeennn
Rogers, AR
on April 27, 2011
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I'm looking for new Cinco de Mayo recipes and ran across this. It looks absolutely wonderful! My family isn't big on eating hearty meat, so I'm going to use grilled fajita chicken instead. Can't wait!
By lanapopo
Dijon
on April 26, 2011
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Cela nous donne très faim!!!
By stefpaz
LOMBARD, IL
on February 24, 2011
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We've made these for years. Best nachos ever! I just use extra sharp cheddar cheese alone in the sauce and it's perfect! Best thing about them is how you don't feel weighed down after eating them. So good.
By WaterGirlSB
Amesbury, ma
on January 22, 2011
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Salsa went over huge with my family!!!
By epicuriousity
Wilmington, NC
on November 22, 2010
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I too had the grainy/rather bland/soggy tortilla chip problem with the cheese sauce. The meat and beans, however were very tasty. I will follow enchantriss_11564178's advice the next time. I may also take another commenter's advice an incorporate a little sharp cheddar for contrast. Needs tweaking, but a ton of potential.
By lodavesf
San francisco
on November 10, 2010
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Great basic recipe with no exotic, hard-to-find or expensive ingredients, except the sirloin! For those with budget concerns, a tri-tip, flank or other lean cut will work as well.
To control the hotness, take special care with the jalapeños: halve lengthwise, and with a very sharp paring knife cut out every vestige of white membrane, and for further tempering, the lighter green flesh just beneath them. By taking this extra step you can increase the number of peppers for more robust flavor without making the salsa too fiery to the average palate.