Loaded nachos: my ultimate comfort food

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I cook Mexican food at least a couple times a week.  Chiles rellenos, enchiladas, tacos... yum, yum, yum.

So when I need my ultimate comfort food, I can usually find a fridge full of Mexican food leftovers!

I have topped tortilla chips with just about everything: leftover ground beef, roast, even Italian beef (Italian nachos are quite good, actually, lol).  Chicken, sausage, any meats.  Click here to read my tutorial on buying local meat!  But just as important as the meat is the beans. I like to freeze extra batches of my Crockpot Refried Beans to have on hand for nacho day - whatever day that may be that I need nachos!  Let's just say that it's usually once a week.  Tortilla chips are one of the only processed foods I regularly eat.  Hey, we all need some soul food.

I love to have corn on my nachos (I use our home-frozen locally-grown sweet corn, it's the best) - it sweetens it up and is a nice contrast to the spiciness of jalapenos, salsa, or whatever hot stuff I may top it with.

I love when I find a bowl of leftover carmelized onions and peppers in the fridge.  AWESOME on my nachos.  (If the kids are eating them, I play nice and only put the onions on my half).

Of course, the most important ingredient is cheese (oh, cheese, how do I love thee?).  Some shredded sharp cheddar usually.  But if it's just my husband and I, some spicy pepper jack as well!

I just stick the pan of nachos in the oven for about 10 minutes at 350 degrees.

Then, the condiments!  A side of guacamole, some of our home-canned pickled jalapenos, and homemade salsa verde.

Nachos.  How do you like yours?