FamilyFood

Mexican Monday: Nachos

We've fallen into a tradition at our house of always serving Mexican (or Tex-Mex or Mexican-inspired) dishes on Mondays. For me, a simple Mexican(ish) meal is easy to throw together. My kids love crunchy Mexican dishes (tacos, nachos) and my husband is a huge fan saying he likes how Mexican Monday "kicks off the week." During football season, Mexican Monday corresponds with Monday Night Football, so that's probably a reason why we have fallen in to the Mexican Monday trap. It's like happy hour, but at home.

Tonight we had nachos and it's such a versatile meal that it's sure to please your kids (and picky eaters). I also like nachos because you can take what sounds like an unhealthy meal on the surface, and make it much more healthful by controlling the quality and freshness of the ingredients.

No one needs instructions on how to make nachos (right?) so I'll just tell you our favorite toppings.  I set everything out "buffet-style," and let people top their nachos as they wish.

NACHOS

Add shredded lettuce and your favorite vinaigrette and you have the makings for taco salad.

Sprinkle chips with cheese and microwave or broil for about 30 seconds until cheese is melty before topping with other ingredients.

• A bag of tortilla chips (no-salt tortilla chips, baked if you like. I like Mollie Stone's house-brand best.)
• Shredded cheese (I like a blend of asadero, jack, and cotija or you can be super-naughty and get a 15 oz. jar of Tostitos Queso Supremo, the spicy one with salsa and black beans mixed in...not that I'm advocating that. Okay, I totally am, but not around the kids.)
• 1 lb of ground chicken or turkey sauteed with a little chili powder (or chopped baked tofu)
• chopped onions (or green onions)
• chopped tomatoes
• chopped avocados
• sliced black olives
• 1 can of beans, drained (black or pinto)
• fresh salsa (homemade or your favorite)
• chopped, fresh cilantro (leaves only)
• light sour cream or Mexican table crema (my preference)

and, if you are me, you must have:

• a large can of Embasa whole jalapeños en escabeche to eat along side, and
• Cholula hot sauce to embellish every bite

Chicken and Any Bean Chili

This is a very simple (and tasty) chili that comes together quickly when you don't have lots of time to cook. A perfect weeknight meal.

CHICKEN AND ANY BEAN CHILI

• 1 pound ground chicken
• 2 cloves garlic, chopped
• 1 medium onion, diced
• olive oil
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 1 29 ounce can crushed tomatoes (or tomato sauce or a combination)
• 1 can of beans (white beans, chili beans, kidney beans, pinto beans)
• salt and pepper to taste

In a soup pot or dutch over saute chicken in a little olive oil until browned. Add garlic and onion and continue cooking until onions turn soft and translucent.  Add chili powder and cumin and cook spices for 1-2 minutes. Add tomatoes, lower heat and simmer for 20 minutes, covered. Just before serving, add in beans and warm through, about five minutes more. Check seasonings.  (I find that this chili didn't need any additional salt because I used chili beans.  They were salty enough to season the chili.)

Serve topped with your favorite condiments, or Hawaii-style (the only thing missing is a scoop of macaroni salad:

[Photo credit: Stefania Pomponi Butler]