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Recipe: best nachos and beer pairings

(WSYX/WTTE)

Classic Beef Nachos

1 lb Ground beef, 85/15 works best

1 package of your favorite taco seasoning

1 bag of tortilla chips

1-2 diced tomatoes

Pickled jalapenos, drained (optional)

Guacamole

Sour cream

Sliced green onions

1 can Corn, rinsed and drained

1 can Black beans, rinsed and drained

8 oz Mild shredded cheddar

Preheat your oven to 400F and line a baking sheet with aluminium foil.

In a skillet brown the ground beef with the taco seasoning according to package

directions and cook until the beef is completely done or 165F internal temperature.

Drain any fat and/juices and let cool slightly.

Arrange a single layer of chips on the pan and scatter the ground beef, corn, beans,

diced tomato, and pickled jalapeno.

Sprinkle with a generous layer of cheese and repeat with a second even layer of chips,

beef, etc, and cheese.

Place into the over for 10-12 minutes or until the cheese is melted.

Remove from the oven and top with the sour cream, guacamole, and green onions as

desired before serving.


Beer: Actual Brewing's Photon light lager


Buffalo Chicken Nachos

½ a rotisserie chicken, bones and skin removed, meat lightly chopped/shredded

1 bag of tortilla chips

¼-½ c of prepared buffalo wing sauce

2 stalks of celery, small diced

1 16oz container of white queso dip

¼ c crumbled blue cheese (smoked blue cheese if you can get it)

Preheat your oven to 400F and line a baking sheet with aluminium foil.

In a saucepan over medium heat, combine the chicken and buffalo sauce together to

coat the chicken evenly and heated thoroughly. You may need more or less sauce

based on your preference but make sure the mixture isn't too soupy. In a seperate pan

(or microwave safe container) heat the queso until it is hot and pourable

Arrange a single layer of chips on the pan and scatter the chicken over the chips.

Drizzle the queso over the chips and top with blue cheese.

Repeat with another layer of chips, chicken and cheese.

Place into the over for 5-10 minutes or until the blue cheese is softened.

Remove from the oven and top with the diced celery before serving.


Beer: Land-Grant Brewing's Greenskeeper Session IPA


Korean Spicy Pork Nachos

1 package of pre cooked pulled pork or carnitas (about 1 lb)

1 bottle or 6oz of Korean chili or Gochujang sauce (usually found in the Asian asle of

the grocery store, make sure it says Korean and no, it’s not the same as Siracha)

1 tsp toasted sesame oil

1 can of hominy, drained

1 bag of chips

¼-½ c of cooked, crumbled bacon

1 fresh jalapeno, sliced into thin rounds

1-2 tbsp rough chopped cilantro

8 oz fine shredded Monterey Jack cheese

Preheat your oven to 400F and line a baking sheet with aluminium foil.

Mix the chili sauce, sesame oil, and pork together until evenly coated.

Arrange a single layer of chips on the pan and scatter the pork, hominy, and bacon over

the chips.

Sprinkle with a generous layer of cheese and repeat with a second even layer of chips,

pork, etc, and cheese.

Place into the oven for 10-12 minutes or until the cheese is melted.

Remove from the oven and top with the cilantro and sliced jalapenos before serving.


Beer: Homestead Beer Company's Tenpenny Amber

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