Murder Pop Recipes: Killer Nachos

You will need:

• A frying pan, strainer, and baking tray

• A liquid measuring cup, a spatula, and tongs for serving nachos

• 1 lb ground beef

• 1 lb ground hot italian sausage

• Your preferred Taco Seasoning

• Onions, red and white, diced

• Spinach/Spring Mix, diced

• Snacking Tomatoes, sliced thinly

• Your choice of cheese - we use sharp vermont cheddar which we shred ourselves. The better the cheese you use, the better they will taste when you’re done.

• Iceberg Lettuce

• Sour cream

In a medium to large pan, first sauté some red and white onions, then cook 1 pound of lean ground hamburger and 1 pound of hot italian sausage together on low to medium heat, then strain.

Sausage is inherently fatty, so the more leaner the hamburger is the better.

After you’ve completely browned the meat, add water and your favorite taco mix, and then stir occasionally while letting it sit on low to medium heat until the water has cooked off. We like to make ours as “dry” as it can be, and stirring continuously with your spatula when it starts to get there will help prevent accidental overcooking.

Cook ahead of time or let the meat cool to room temperature before you make your nachos to help prevent soggy corn chips.

Prepare the baking tray! We like to use the bite size Tostitos but any size or brand will work fine. Dice the spinach/spring mix, slice the tomatoes, and build your layers. We like to limit it to 2-3 layers; otherwise, the chips on the bottom tend to get really soggy.

Put the tray in the oven at 350 for about 9-18 minutes (varies by oven and elevation). And then, voila! Killer nachos. Serve using serving tongs, with diced iceberg lettuce and sour cream.