General Conference and Nachos: So Many Nachos...

So today I watched the two Saturday sessions of the LDS General Conference.  I always enjoy listening!

Afterwards, we made nachos.  There's a story behind them, of course!

Erik was first to make meatless skillet nachos.  Then we found a recipe for oven nachos.  We adapted the meatless skillet nachos to the oven nachos because they get crispy.

So now we make nachos for special occasions or just for fun!

Below is the Chaston recipe, that we've written down but use more as a guideline than an actual recipe...

But first, a song!  For today's song I've got another non-jazz song, but I think you'll agree it is fitting on many accounts.  So here's "Religious Man" from the movie Nacho Libre.

CHASTON OVEN NACHOS

1 bag of Restaurant Style Tostitos Chips

1 pound spicy Italian sausage

1 cup of salsa

1 can chili beans (do not drain)

1 can kidney beans (drain and rinse)

1 zucchini (very important) between 6-8 inches long, an inch in diameter 

1 large can black olives, sliced

1 red/green pepper (I prefer red pepper)

1 onion, diced

2 cups of grated cheese (either cheddar or pepperjack--I like pepperjack best)

Cook sausage in a covered frying pan, breaking it into small pieces as it cooks.  When done, drain off grease and press with paper towels.

Chop zucchini, black olives, red/green pepper and onion.  Mix together.  Set aside.

Preheat oven to 400 degrees.

In a sauce pan bowl mix salsa, kidney beans, chili beans and sausage.  Stir until heated through.  Do not let burn.  Putting warm bean mixture on Tostitos layers helps the nachos heat up faster.

On a cookie sheet put one layer of chips slightly overlapping each other.  Spoon half of the bean mixture over the chips.  Spread 1 cup of the cheese over the chips.

Put in the oven for about 7 minutes or until cheese is melted.

Take pan of heated nachos layer one out of oven.  Lay overlapping another layer of chips over the first layer.  Spoon the rest of the bean mixture over the chips.  Scatter the zucchini mixture over the chips.  Cover with remaining cheese.

Put back in oven for about 7 minutes or until cheese is melted and vegetables are hot.

These nachos are surprisingly tasty even reheated the next day!