Part of my meandering career path found me in Chicago for several years, where I came across a direct marketing wiz named Elizabeth “Sunny” Heyer. Little did I know she was also known as Naco Mama. Here’s why.
Here’s a different take on nachos . . . I used to make this when I lived in Boulder . . .from leftovers initially. Take a baking dish and line with refried beans – a thin layer . . . then make ‘stripes’ across the beans using everything and anything that’s left over. We started with a small piece of steak from a doggy bag, sliced, it made our first stripe. Then we laid down some slices of leftover chicken next to it, then a stripe of sour cream, then a stripe of salsa, then some chopped veggies (any kind will do), and then… you get the drift!! One layer was different types of olives, then peppers – roasted or chili . . . depends on your taste. Once we added a stripe of rice and topped the whole dish with shredded jack cheese. It’s fast, easy and you can put anything in it . . . I added cubed tofu to the rice and no one was the wiser – given that it was a meat eating, sprout stompin’ crowd.
Pop it in a 400 degree oven for about 20 minutes and serve with chips on the side . . . or spoon it directly into the mouth. . . I named it ‘Nacho Momma Surprise’ and it became a huge hit at parties . . .
I always had it with wine. . . but it goes well with beer too!