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Sheet-Pan Nachos Ingredients 1 pound ground beef, cooked 4 Tablespoons taco seasoning 1 large bag salted tortilla chips 1 can pinto or black beans, drained ¼ cup red salsa ¼ cup chopped red onion ¼ cup green onion 3 cups sharp cheddar cheese, grated or shredded ½ cup sour cream 1 Roma tomato, finely chopped 3 Tablespoons cilantro, roughly chopped 1 avocado, cubed 1 sliced jalapeño ¼ cup pickled jalapeños Directions In a large skillet over medium-high heat, cook the ground beef until no pink remains. Drain and add taco seasoning along with 4 tablespoons of water. Season with salt and pepper. Preheat the oven to 400°F. Lightly grease a rimmed baking sheet and layer with ¾ of the tortilla chips, ground beef, beans, salsa, red and green onions, and 1 cup of the cheese. Then layer the remaining chips and sprinkle with the remaining cheese. Bake in the oven for 8-10 minutes, or until the cheese has melted. Top with dollops of sour cream, guacamole, tomatoes, cilantro, avocado and any other toppings of your liking.
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Pickled Eggs recipe: Yields two 32 oz. jars containing with 8 eggs each Ingredients 10 sprigs fresh dill, divided 2 large cloves garlic, sliced, divided 2 T peppercorns, divided (or more, to cover the bottom of each jar in one layer) 2 t red pepper flakes, divided (optional) 1 jalapeño, sliced, divided (optional) 16 hard-boiled eggs, peeled (divided) 2 small raw beets, peeled and cut into 1-inch pieces, divided 3 cups beet water (see directions below) 1 cup white vinegar 3 T pickling salt (or coarse Kosher salt) ½ T sugar Directions Prepare your jars. In each jar, add the divided dill, garlic, peppercorns, red pepper flakes, jalapeno, and eggs. For Beet Juice For beets and beet juice, place the chopped beets in a medium saucepan, add enough water to cover (minimum 4 cups of water) and simmer with the lid on until tender, 30 to 40 minutes. Reserve 3 cups of water. Strain remaining water and set beets aside. Bring the reserved 3 cups of beet water, vinegar, salt and sugar to a boil. Remove from heat and let cool slightly. Pour over the eggs, filling the jar to cover the eggs completely. Add some of the strained beets that will fit in the jar. Screw on the lid and store in the refrigerator for up to a month. The longer they sit in the pickling juice, the more the juice will penetrate the eggs
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