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Nacho Night


By Yes, I Cooked THAT... (Visit website)



Every now and then I get a taste for a fabulous plate of nachos. I pile mine with seasoned ground beef and Rotel tomato mix, blended cheeses, and then a layer of crisp shredded lettuce. A dollop of sour cream, a few splashes of my home-made salsa and a generous helping of fresh jalepenos.
Here's a quick tip: like the taste of peppers but not the heat levels? When preparing your peppers to be diced, remove all seeds and the membrane. This allows you to enjoy peppers without the heat torching your taste buds.


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