Cowboy Nachos

Cowboy Nachos

Cowboy Nachos

The Cook

Linda Lawler
Recently we were on the Big Island of Hawaii and of all things we had the most amazing nachos. In fact, the best ever nachos, and that says a lot considering our family loves Mexican food. So, when I was preparing for this month’s Dinner Bell column, I thought I’d try to recreate this yummy dish to serve at a family birthday party. To my surprise, the nachos turned out just as good (maybe even better). Within minutes everything on the platter was inhaled and everyone was raving about the secret ingredient: The slow cooked tender beef!

These nachos can be used as a hearty appetizer or a main course with a green salad.

The Recipe 

Cowboy Nachos
• 2 – 2 ½ lbs. Chuck Roast
• 1 – 15 oz. black beans
• 3 tomatoes chopped
• 1 cup of cheddar cheese
• 1⁄3 cup of deli-sliced jalapeno peppers
• Salsa
• Sour cream
• 1 bag of yellow and blue corn chips

1. Preheat oven to 250 degrees

2. Season the roast with Jim Baldridge’s Secret Seasoning (or another “meat seasoning”)

3. Heat 2 tablespoons of canola or safflower oil in a Dutch oven or deep oven proof pan/skillet

4. Sear roast – about 2-3 minutes on each side. Add ½ cup of water, put on the lid and pop in the oven for 4- 5 hours.

5. Let the roast stand for a ½ hour or so. Meanwhile, heat the black beans and spread all the chips on a large platter. Shred the beef and place on top of chips. Next spoon and spread the warm beans, chopped tomatoes, deli-sliced jalapeno peppers, cheddar cheese and top off with guacamole, salsa and sour cream to your liking.

• 3 chopped avocados
• 1 small onion finely chopped
• 1 clove of garlic minced
• 1 ripe med. tomato chopped
• 1 lime – juiced
• Salt and pepper to taste

1. Combine all ingredients

Burnt Vanilla Cream – Serves 4

pieThis has been my “go to” dessert over the years. It’s easy, creamy and delicious. I got the recipe from Donna Hay’s “Cooking from the Pantry” – a great cookbook I used during the busy Mom years.

• 2 cups of cream
• 1½ Tablespoons of cornstarch
• 5 egg yolks
• 1 teaspoon of vanilla extract
• 1⁄3 cup of brown sugar
• Superfine sugar to top

1. Place the cream in a saucepan over low heat and allow to become hot but not boil. Whisk together the cornstarch, egg yolks, vanilla and brown sugar until smooth. Whisk the egg yolk mixture into the hot cream. Stir over low heat until the mixture thickens. Pour into 1 cup capacity dishes and chill for 3 -4 hours or until firm.

2. Top with sugar and broil top just as the sugar starts to bubble. Be careful not to overcook.

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