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EASY NACHOS
4-5 cups tortilla chips
1 16-ounce can refried beans
1 cup chile con queso dip
1/4 cup sliced green onions
1/2 cup sour cream
2 cups shredded iceburg lettuce
1/2 tsp freshly chopped cilantro (optional)
1 T hot sauce (optional)
Warm the chile con queso dip and refried beans.
Spread the warm beans out over the chips on a serving platter. Optionally sprinkle hot sauce over the beans. Pour on the dip, cover with shredded lettuce, a daub of sour cream, and top with green onions and a sprinkle of cilantro.
LAYERED ENCHILADES
1 1/2 lbs. ground beef
1 onion, chopped
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. chili powder
1 (4 1/2 oz.) can chopped olives (or buy a larger can and chop them yourself)
1 (8 oz.) can tomato sauce
8 corn tortillas
Cheese (3 c. or more)
Brown meat, onion, and garlic on medium high heat. Drain most of the fat; but not all. Add the seasonings, olives and tomato sauce. Simmer for 10 minutes. Preheat oven to 350 degrees.
In a round 2 1/2-3 quart casserole alternate layers of whole tortillas, meat sauce, and cheese sauce. Start with a small amount of meat sauce, end with cheese. Cover and bake for 25-30 minutes until it boils some. Serves 4-6.
wont get much easier than that
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What are good recipe's for Nacho's, Enchillada's Salsa?