Nachos Supreme - topped with spicy sauteed veggies!

For my awesome brother Mike, who needs some variety and enhancing of his nachos in his nacho-eating life.  I put together all the toppings, with help from my kids, who then were thrilled they were able to assemble their own plates.  I was thoroughly shocked at the variety of toppings they added and ate!  I've found my kids love to help prep and cook food, and it makes them more likely to eat vegetables they otherwise might shy away from.   The addition of sauteed vegetables made with spices has been a wonderful addition to our tacos and nachos lately.  We were SO lucky to have found all the vegetables & locally made refried beans at the farmer's market. Yum! Enjoy!

The ten year old's fully loaded nachos!  Cheese, refried beans, sauteed veggies, tomatoes, avocados, green peppers, pea shoots, and alfalfa sprouts.

Nachos Supreme - topped with spicy sauteed veggies!

Saute over medium-high heat 4-5 minutes:
2 Tbsp olive oil
1-2 cups thinly sliced cabbage
1-2 cups thinly sliced kale
1 carrot, grated
1/2 onion, sliced

Add, then cook until desired vegetable crispiness/softness (approx. another 3-6 minutes):
1-2 tsp chili powder (add more for a spicier topping)
1-2 tsp cumin powder
1-2 tsp garlic powder
salt & pepper, to taste

While cooking the vegetables, warm tortilla chips topped with cheddar or mexican cheese blend in the oven at 375 F until melted, 3-5 minutes.

Serve tortilla chips onto plates and top with the following:
sauteed vegetables, from above
cheddar or mexican blend cheese
refried beans, warmed
pea shoots
alfalfa sprouts
diced tomatoes
diced green pepper
avocado (not local)

Served w/ cucumber & pears on the side just because the kids love them.

The 5 year old's nacho plate!  She ate it all - including all those wonderful vegetables - with a couple pieces of diced pear thrown in. 

Chili - with multiple veggie options

My go-to chili recipe, in time for chilly weather!  I tend to vary things up when I'm making chili, throwing in different types of veggies depending on what I have on-hand, or what sounds good at the moment.  I've given a number of options here - and just written 'optional' next to them.  You can throw things in that you like and leave out things you dislike.  A win-win for everyone! We like to eat it with a variety of things -  homemade cornbread, tortilla chips, over baked potatoes, on top of nachos, with GF crackers or bread.  This version isn't too spicy - but I tend to just add an extra pinch of cayenne powder, and use a heaping Tbsp/tsp of chili powder and cumin if I want a spicier chili. Enjoy!

Chili made with sweet potato & corn, topped with cinnamon-sour cream, fresh cilantro & green onion. Mmmm... 

Fresh chili in the pot - almost ready to eat! Made with local corn, onions & purple celery!

Chili - with multiple veggie options

Serves 4-6

In a medium-large pot or large high-sided frying pan, heat over medium to medium-high heat: 

2-3 Tbsp olive oil

Add and let cook 2-3 minutes: 

1 onion, chopped

Add in, cooking until browned:
1 lb. ground beef 

Add in a variety of the following veggies, and cook 3-5 minutes, until veggies are tender, but not soft: 

3-4 cloves garlic, minced

1 sweet potato, peeled & diced in small pieces (optional)

1-2 stalks celery, diced (optional)

1 green pepper, chopped (optional)

1 small zucchini, chopped (optional)

1 small yellow squash, chopped (optional)

Add: 

1 large can diced tomatoes

1-2 cups beef broth (add more/less depending on thick you like your chili)

1 Tbsp chili powder

1 tsp ground cumin 

1 - 1 1/2 tsp salt

1 tsp garlic powder

1/2 tsp fresh ground pepper

Bring to a boil.  Lower heat and let simmer ~20 minutes.  Check to make sure the sweet potato is softened.  I like to cut them into very small pieces, so they cook quickly. If it's not, continue simmering a few extra minutes.  

Add: 

1 can kidney beans and/or black beans, drained

1 cup frozen corn kernels (optional)

Let chili simmer ~10 minutes after adding beans and corn.  Serve hot with your preferred side and/or toppings. Enjoy!

Topping ideas: 

grated cheddar cheese

sour cream (add a pinch of cinnamon to the sour cream for something a little different)

fresh cilantro

sliced green onions

Side ideas: 

tortilla chips

nachos

homemade GF cornbread

homemade GF breads and/or crackers

(Hearty Jalapeno-Cheddar bread is delicious!)

baked potatoes

Chili topped nachos! (still steaming)

Extreme Nachos

These came together as a sort of accident, since I was looking to do a little something extra to our taco meat since we planned to use it for nachos rather than tacos. They turned out so delicious we've been making them regularly ever since and calling them our "Extreme Nachos".  Yes, of course these are fancier nacho platters around, but the name seems to have stuck in our house. You could easily use the meat in tacos, and it would be great, too!  They are great with salsa on the side, particularly peach salsa. 

Extreme Nachos
Serves 4-6

In a large, low-sided pan over medium heat cook until meat is done:
1/2 Tbsp olive oil
1 Tbsp minced garlic
1/4 - 1/2 sweet onion, finely diced (optional)
3/4 - 1 lb lean ground beef

Add and mix in:
1 Tbsp chili powder
1/2 tsp cumin powder
1/2 tsp salt
3/4 tsp garlic powder
1/4 tsp ground cayenne powder
1 cup water
1 can (540ml/16oz) black beans, drained & rinsed
1/2 - 3/4 cup frozen corn kernels
1/2 cup fresh cilantro, finely diced (Optional)

Bring to a boil over medium-high heat.  Lower heat to low/med-low and simmer, stirring occasionally, 10-15 minutes.  

Serve over corn tortilla chips covered with melted shredded cheddar cheese.  (We pop the tortilla chips w/ cheese in the microwave 20-25 seconds to melt, then top with the meat).  Great with a side of peach salsa!  Yum!

My 7 yr old, Monty, who has been loving this meal - he requests it regularly.