Tuesday, November 16, 2010

The Betty Crocker Project : Skillet Nachos

Pin It
This morning I woke up around 7 to hear Dan on the phone in the dinning room talking about football, Micheal Vick, dog fighting and Tofurkys with WEEI up in Boston. Is this what it's like everyday? Nope. Does this happen a lot. Yeah.

The reality is that with all the years of Campaign, Public and Media Relations and Online Communications experience we both have - we could be making twice what we make now and working half as much. We wouldn't be getting cold calls from shock jocks before dawn and you know we also wouldn't be working to make the world a better place. That matters.

This time of year a lot of us are focusing on veganizing Thanksgiving recipes, promoting compassionate fur free shopping and really trying to make people more aware what this time of year means for turkeys but there are literally millions of folks who are focused on two things Football and Basketball. Our home includes all the above.

Dan is addicted to sports and fantasy sports and all that's included. It's slowly spreading. I find myself caring about things and knowing players names. Genuinely interested in things that I never had any interest in before. Maybe this is what it means to really be a life partner. If you find yourself in the same spot you may need these nachos. They're a full meal for two or a great party dish and the Bean Chili dip is so good I was eating it with spoon.

We made this over the weekend when a lot of exciting sportsy things happened that you might not care about but I will say this : Once we put these down on the coffee table - It was on till the break of dawn... Or really till half time. We ate them pretty fast.

Skillet Nachos
  • 1 Can Black Beans (drained and rinsed)
  • 1 Can Pinto Beans in Chili Sauce
  • 1/2 Red Onion (diced) 
  • 1 Green Bell Pepper (diced) 
  • 1 Teaspoon Cumin 
  • 1 Tablespoon Braggs 
  • Dash of Liquid Smoke
  • 1 Tablespoon Smoked Chipotle Peppers (diced) 
  • Dash of Hot Sauce 
  • 1 Cup Fresh Salsa 
  • 1 Cup Daiya Cheddar (shredded) 
  • 1/2 to 3/4 Bag Tortilla Chips
  • 1/4 Cup Black Olives (sliced) 
  • Olive Oil Cooking Spray 
  • Batch of Dan's Guacamole 

Spray your neglected little cast iron skillet with Olive Oil Cooking Spray and heat over a medium heat. Then add Red Onions and Green Peppers and cook for around 2 minutes or until tender. Then add Black Beans, Pinto Beans with Chili Sauce, Salsa, Cumin, Liquid Smoke, Braggs, Chipotle Peppers and Hot Sauce and stir until completely mixed. Frequently stir and remove from heat when the Beans Mix begins to boil.

Turn the heat down to low. Spray the Skillet with Olive Oil again. Then make a even layer of Tortilla Chips in the warm skillet. Be careful not to touch the sides of the skillet. You want to make there aren't any big holes in the layer or tall piles of chips. Then spoon an even layer of 1 to 1 1/2 Cup of the Beans Mix over the Chips.  Sprinkle Daiya over the Beans and Chips.

Cover and cook for around 5 minutes or until the Daiya melts. Be careful to not wait too long though because the you don;t want your Chips to burn. Sprinkle the Olives on top and serve in the skillet with the remaining Beans Mix on the side to dip your chips... We also had Guacamole with ours and it was pretty much the best thing ever.


  1. I could drive into that pan and eat the nachos right now. They look wonderful.

  2. Great idea! And it looks delicious. My husband is a football fanatic...over the years I've actually learned a thing or two about football. I'm kind of proud of myself! Maybe I'll make these nachos for him on Superbowl Sunday...

  3. That picture with all those olives kills me! That is just how I like nachos too!

  4. Oh how I love nachos, never made them in a skillet though, great idea!