bacon nachos and guac

This past Friday was one of THOSE fridays.  My mind left me stranded at work and decided to start the weekend without me.  And my weekend mind wanted to have a fiesta!  Complete with nachos overloaded with cheese, salsa, and my all time fav – fresh guacamole!  Thats right.  So, you can see how working would be difficult.

When quitting time rolled around, I had no choice!  I had to follow through.  The chips.  The cheese.  The guac. They were calling me.  Unfortunately, I didn’t have all the ingredients.  Which meant, going to the grocery store…sigh.  For as much as I love food, there is one thing I don’t love.  I don’t particularly like grocery shopping.  This is probably because I’m impatient.  When I have a craving or even just a recipe in mind, I want to get right down to making it and then put it in my face!  Grocery shopping just gets in the way!  But, I suppose its necessary.  And always, always worth it.  For instance, take a look at this…


Twas amazing, my friends.  I would totally encourage your next Friday night, or any night really, to be a full-out nacho fiesta.  Oh also! On top of the cheesy, crunchy, avocado-y goodness, I decided to throw some bacon in there.  Because, why the heck not?!


serves 3-4

8 oz. tortilla chips (3/4 of a standard bag of chips)

4 cups shredded cheddar cheese

1/3 cup hormel real crumbled bacon (or regular bacon, cooked & chopped)

1 jalapeno chili, sliced thin crosswise

2 scallions, sliced small

1 tablespoon chopped cilantro

***Salsa, sour cream, and guacamole

Preheat oven to 400.  Line a baking sheet with non-stick foil.

Spread the chips in a single layer on the bacon sheet.  Sprinkle bacon all over chips, then repeat with all the cheese.  Place jalapeno slices on top of the cheese.

nachos before

Bake for 7-10 minutes, until cheese is fully melted.  Remove nachos from the oven and sprinkle sliced scallions and cilantro over top.  Serve with salsa, sour cream, and guacamole either right on top of the nachos or on the side.

Devour that deliciousness!

TINA’S TIP: My favorite chips to use for this are Tostito’s Multigrain Scoops. They are like little edible bowls filled with bacon and cheese. YUM.

Inspired by The Cook’s Illustrated Cookbook.


serves 3-4

2 avocados

1 teaspoon garlic powder

1 teaspoon chopped cilantro

1/4 cup onion, chopped

2 tablespoons salsa

2 teaspoons lime juice (1/2 lime, squeezed)

salt & pepper, to taste

Cut avocados in half and remove the pits.  Scoop the insides into a medium bowl and slightly mash with a fork.  Add remaining ingredients and stir to combine.  Mix until just combined for a chunkier guac, and mix longer for a smoother consistency.  Taste it with a chip and add more salt if necessary.

Serve with tortilla chips or just eat dig in with a spoon.  Either way, devour that deliciousness!



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