Ha! That got your attention, didn't it??!! Hey, I have to suck you in somehow! I will explain the inspiration for that title in just a minute!
I love taking things I know how to cook blindfolded, and turn them into something brand new. It's a great way to create brand new things in the kitchen with some of the pressure taken away. If part of a new dish is something that is "tried and true" it takes some of the anxiety of "will it turn out" away! Not all, but some!
So when I was thinking of new ways to use my now almost famous Coney Sauce, I was talking to a friend who loves it as much as we do; and she mentioned she loves making nachos out of it when I make it for her. How perfect! And since she refers to it as "Crack Sauce", the name of this post was born.
If you love Coney Dogs, or even Chili Dogs, you will love these nachos. The flavor of the sauce is only enhanced by your topping choices. I decided to go with things we top our Coney Dogs with, plus a few extra nacho must haves. The combination was definitely a winner! They make a fun, tasty, light summer supper, or make a huge platter for your next backyard party! But don't forget to tell your friends they are eating "crack nachos"...the look on their faces is worth the price of admission!
Coney Nachos
1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, minced
2 TBS butter
2 TBS yellow mustard
2 TBS cider vinegar
1 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
1 c. ketchup
2 tsp. paprika
2 tsp. chili powder
Salt and Pepper to taste
Tortilla Chips
Toppings:
Sliced Black Olives
Finely Chopped White Onion
Shredded Cheese
Sour Cream
Jalapeno Peppers
In a medium bowl combine ketchup, mustard, vinegar, Worcestershire, hot sauce, paprika, chili powder, salt and pepper. In a skillet over medium heat, melt butter. Add ground beef, onion and garlic. Cook until meat is no longer pink, breaking up very fine. (I like to use a potato masher.) Add ketchup mixture. Reduce heat to low and allow to simmer 20-25 minutes until thickened. Lay tortilla chips on plate, top with coney sauce. Garnish with favorite toppings.
1/2 c. chopped onion
1 clove garlic, minced
2 TBS butter
2 TBS yellow mustard
2 TBS cider vinegar
1 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
1 c. ketchup
2 tsp. paprika
2 tsp. chili powder
Salt and Pepper to taste
Tortilla Chips
Toppings:
Sliced Black Olives
Finely Chopped White Onion
Shredded Cheese
Sour Cream
Jalapeno Peppers
In a medium bowl combine ketchup, mustard, vinegar, Worcestershire, hot sauce, paprika, chili powder, salt and pepper. In a skillet over medium heat, melt butter. Add ground beef, onion and garlic. Cook until meat is no longer pink, breaking up very fine. (I like to use a potato masher.) Add ketchup mixture. Reduce heat to low and allow to simmer 20-25 minutes until thickened. Lay tortilla chips on plate, top with coney sauce. Garnish with favorite toppings.
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