Loaded Nachos

Saturday is my favorite day of the week.  Aside from the fact that I don't have to get up at 5am to go to work, it's the only day that my husband and I have off together.  So Saturdays are designated for family time.  Today, we explored bits of our new town and had breakfast tacos at a local eatery (apparently breakfast tacos are a big deal down here).  So, since we had such a filling breakfast, we didn't want much for lunch but knew we'd need a little something before dinner.  One of our go-to 'slightly-more-than-a-snack-but-less-than-a-meal' foods is a nice plate of nachos.

Look at all that yumminess!!

First off, we don't just slop toppings over a big pile of chips.  We get the Scoops and carefully fill each little cup with the toppings so every single bite has every single topping.  Is it tedious?  A little.  Is it worth it?  You bet!

So first step is to lay those suckers out on a cookie sheet.  If you don't like scrapping off baked cheese, I recommend lining it with foil.  Put a pinch of cheddar in the bottom of each scoop.  Then add all your desired toppings...this time we did diced onion, red bell pepper, and leftover taco meat.  Then I top them off with a little more cheese...this time I used Monterrey jack on the tops.  Bake at 350 for 5-10 minutes depending on how melty you like em...just watch them and pull them out when they look good.

Hands off, guys, we're not ready to dig in yet...

Then we go to the cold toppings.  These are topped with diced tomatoes, greek yogurt (in place of sour cream), chojita cheese, and chopped cilantro.  I also like to dot a bit of hot sauce on top sometimes...just depends on how spicy you want them.

The sky is the limit when it comes to combinations.  It's also a great way to use up leftover meat and veggies.   And you can make as many or as few as you like.  We normally just put the pan between us at the table and dig in.  Our 2 year old son loves them too...they're just his size!  Serve with a cold glass of your favorite beverage and enjoy!