Tsr Version Of Chi Chis Beef Nachos Grande By Todd Wilbur Recipes

CHILI NACHOS

Steps:

• Preheat the oven to 325 degrees F.
• On an ovensafe plate, arrange some of the chips in a single layer, overlapping them slightly. Sprinkle on a good layer of cheese, then add a layer of the chili, then another round of chips, cheese and chili. Keep going until you feel you've successfully built Mount St. Nacho!
• Put the plate in the oven and heat the nachos until the cheese is totally melted, 4 to 5 minutes. Then dive right in and devour them.
• In a large, heavy pot, brown the ground beef with the garlic over medium heat until the beef is totally cooked, 8 to 10 minutes. Drain off most of the excess fat, leaving a little behind for moisture and flavor. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally; if the liquid level seems low, add up to 1 cup water to keep it from burning.
• After an hour, stir in the kidney and pinto beans. In a small bowl, combine the masa harina with 1/2 cup water and stir together with a fork until it's smooth. Pour the masa mixture into the chili. Stir together well, then taste the chili and adjust the seasonings. Simmer the chili for another 10 minutes to thicken, then turn off the heat and let it cool.
• Fill freezer bags with 2-cup portions and freeze them flat for easy stacking (or freeze in other freezer-safe containers).

SEAFOOD NACHOS-LIKE CHI-CHI'S

Steps:

• Preheat oven to 400 degrees.
• In a large skillet over medium heat melt butter.
• Whisk in butter, making a roux.
• Dissolve lobster base, garlic salt and Tabasco sauce in water, whisking into roux, stirring constantly until sauce becomes thick.
• Stir in American cheese until completely melted.
• Stir in heavy cream and sour cream until well blended.
• To assemble:.
• Arrange tortilla chips onto 2-3 oven safe plates.
• Take 1 and 1/2 cups of the nacho cheese base and pour into a microwave safe bowl.
• Add the shrimp, imitation crab and chilies, stirring well.
• Microwave on high for about 30 seconds if mixture is not hot.
• Pour evenly over plates of tortilla chips.
• Sprinkle on cheeses and green onions.
• Place in preheated oven for 4-5 minutes, or until cheese is bubbly and melted.
• Serves 2-3.
• Reserve remaining nacho sauce base in fridge for another batch.

CHI CHI'S BEEF CHIMICHANGAS

Steps:

• In a saucepan mix the sauce ingredients (excluding the cornstarch and water). Bring to a boil, lower the heat and continue to simmer stirring occasionaly while you complete the recipe. It should end up reduced to about half. Once reduced stir in the cornstarch mixed with the water. Cook until thickened and set aside.
• Brown the ground beef, drain, and stir in the fiesta restaurante seasoning mix and 1/2 cup water and simmer for 5 minutes.
• Divide the meat evenly on the tortillas (1/3 of the way down the tortilla) do the same with the cheese.
• Roll the tortilla (starting at the end with the meat/cheese) after rolling once, fold in the ends and finish rolling. To hold it together you may need to use toothpicks or a flour and water mixture to seal them.
• Fry until golden brown or bake in the oven.To bake in the oven: brush with vegtable oil or butter and bake on middle shelf at 400 degrees for 25 minutes. Finish under the broiler for approx 2-3 minutes until golden brown. Watch carefully when under the broiler.
• Serve with sauce over the top, garnish with a dollop of sour cream and sliced green onions. I usually serve this with some shredded lettuce and diced tomatoes or refried beans.
• Enjoy!