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  • The base number of servings for this recipe is 4
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    Restaurant Style Nachos and Panchos

    Nearly every restaurant in the U.S. offers some form of nacho - a quick appetizer made with tortilla chips and cheese. “Pancho” is a variation of the nacho, which simply includes morsel of leftover beef on top. Panchos make a great quick lunch or easy supper.


    Ingredients
    4
    corn tortillas, cut into quarters
    1 1/2
    cups
    vegetable oil
    1
    cup
    refried beans, warmed
    1
    cup
    shredded cheese
    8
    ounces
    cooked beef, such as left over steak or fajitas, cut into small cubes
    Directions
    Heat a 10” sauté pan and add the vegetable oil. Fry the tortillas until they are crispy, about 2 minutes on each side. Remove from the hot oil, and drain on paper towels.
    When the tortilla chips are cooled, spread 1 tablespoon of refried beans on a chip, and then top with 1 tablespoon cheese. Top with a slice of jalapeño for Nachos.
    For Panchos, heat 2 tablespoons of vegetable oil in an 8” skillet. Add the leftover beef, and sear over high heat for a 1-2 minutes. Place ½ ounce of the beef on each of the prepared nacho chips, and then top with the sliced jalapeño.

    The base number of servings for this recipe is 4
    OK

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