Parfait! French’s Taco Nachos


it’s Friday, and everybody wants to get started on their weekend, and I just had a very good telephonic customer service experience (thanks, Crystal!) after a kindofa crappy customer service experience via the interwebs, so I say let’s all make us some Nachos! Containing all – well, ok, most – of your major food groups in one handy, nibbleable package, these’ll say howdy to the weekend in the best possible way; and they’re so stoopidly simple to toss together!

•Taco meat – I used the leftovers from my mustard tacos experiment
•Tortilla chips
•Pickled jalapeños (or, try these)
•Salsa (this one is nice)
•Sour cream

01cAddCheesePeppersbfLOHeat your oven to 325º.

Arrange the tortilla chips in a single layer on the bottom of a baking dish – my new, handy-dandy gratin pan worked a treat for this batch – thanks, Kirsten!

Give your taco meat about a minute in the ‘wave to loosen it up, then arrange over the taco chips in the baking dish.

03aNachosPlatebfLOTop with cheese – I used sliced Velveeta, but you could easily use your own favorite shredded cheese, or, make your own Velveeta (and better!) by following these simple instructions, then sprinkle pickled jalapeño slices (or, these tasty pickled peppers) over the top.

Bake for 15 to 20 minutes, until everything is nicely warmed through and the cheese is well and truly melted across the top.


I had mine with sour cream and a bit of home made salsa on top, but I wouldn’t say no to a good dollop of guacamole.

Enjoy your weekend.

This entry was posted in Appetizers/Munchies, Beef, Parfait! and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.