My Naughty Naughty Nacho Bake is easy and will be a big game day hit as well as a good weeknight meal.
INGREDIENTS
1 Pound Ground Sirloin
14 1/2 Ounces Undrained Diced Tomatoes
1/4 Cup Water
1 Tablespoon Chili Powder
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Kosher Salt
3/4 Cup Sour Cream
7 Cups Tortilla Chips
1 1/2 Cups Shredded Cheddar Cheese
1/2 Cup Sliced Olives
1 Sliced Scallion
Preheat your oven to 350º F. In a large skillet brown the ground sirloin over a medium heat. I like to use sirloin because it is a bit leaner. Remove the meat and drain the fat off and then return to the skillet. Add the tomatoes, water, chili powder, cumin and kosher salt. Cook for 15 minutes over a medium-low heat and stir occasionally. Stir in 1/4 cup of the sour cream. Remove from the heat. In a large glass baking dish (13×9 inches) place half of the tortilla chips. Layer with half of the meat mixture, shredded cheese and olives. Repeat until you have used up all of the ingredients ending with the cheese and olives. Bake for25 minutes. Remove from the oven and top with the scallions and remaining sour cream. Serve warm. Serves 4
Why go to Hooters for hot wings when you can make them at home. Never mind…I just realized that’s not why someone would go to Hooters. Make my Hot Hot Wings at home and you’ll be a happy camper.
INGREDIENTS
3 Pounds Chicken Wings
2 Tablespoons Chili Powder
1 Tablespoon Dried Oregano
3 Tablespoons Olive Oil
1 Teaspoon Ground Cayenne
3 Minced Garlic Cloves
1 Cup Chili Sauce (I Use Sriracha Chili Sauce)
1/4 Cup Honey
3 Tablespoons Malt Vinegar
3 Tablespoons Soy Sauce
2 Tablespoons Brandy
Dried Parsley For Garnish
Split the chicken wings at the joints and remove the tips. Place the wings in a large zip lock bag. Sprinkle the chili powder, oregano and kosher salt into the zip lock bag, zip up the bag and give a good shake. Place in the fridge for 2 hours. If you need to use two bags then use two bags. Remove from the fridge when you are ready to prepare. Preheat your oven to 375º F. Spread the chicken wings on 2 baking sheets covered with parchment paper. Drizzle with the 2 tablespoons olive oil. Bake for 40 to 50 minutes until they are pretty crisp. While the wings are baking prepare the wing sauce in a medium size pan. Add the remaining olive oil and the minced garlic and cook for 1 minute over a medium heat. Add the chili sauce, cayenne, malt vinegar, honey, soy sauce and brandy. Bring the sauce to a boil and then turn the heat down to a simmer. Simmer for 20 minutes while stirring occasionally. Turn the heat off and put a lid on the pan and let sit until ready to use. When the wings are done remove from the oven and place into a large bowl. Pour the chili sauce over the wings and dredge until all wings are completely coated. Transfer to a serving platter. Serves 6