Game Day Provisions 101: Triple Threat Loaded Nachos

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Triple Threat Loaded Nachos

Crowd-pleasing football party snacks should be on every menu when big games are scheduled. Triple Threat Loaded Nachos are topped with some familiar weeknight dinner favorites but they’re finished with a little homemade Pico De Galo & Zesty Chipotle-Ranch Cream for an appetizer fanatics are sure to rave over. Prepare all of the components up to one day ahead of time then simply layer the chips & bake as directed to streamline the process during tailgating festivities when entertaining at home. Accompany with Ginger Margaritas to really sail the appetizer over the goal line. 

Southern Entertaining. Triple Threat Loaded Nachos By Rebecca Gordon Buttermilk Lipstick Tailgating Recipes & Game Day Entertaining Cooking & Baking Tutorials Modern Southern Socials Pastry Chef Writer Food Stylist TV Cooking Personality Alabama & Auburn Football Food Recipes Appetizers

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickTriple Threat Loaded Nachos
makes 8 servings

2 cups Homemade Taco Beef
1 {15-oz} can black beans, rinsed & drained
1 {15 1/2-oz} bag regular or nacho cheese flavored tortilla chips
4 cups shredded Monterey Jack & Cheddar cheese blend
Pico De Galo
1 avocado, diced
2 jalapeños, sliced
Zesty Chipotle-Ranch Cream

Preheat the oven to 350 degrees. Stir together the beef & the beans in a medium bowl. Lightly grease 2 cast iron skillets, 8 to 10-inches in size or 2 {13 x 9-inch} quarter sheet pans. Layer 1/4 bag of the chips in each skillet or pan. Top with 1/4 of the the beef & bean mixture. Sprinkle with 1/4 of the cheese. Repeat the layers once. Bake 10 to 12 minutes or until the cheese melts. Remove from the oven. Top each with half of the Pico De Galo, half of the avocado & half of the jalapeños. Drizzle with 1/4 cup of the Zesty Chipotle-Ranch Cream. Serve immediately with the remaining cream on the side.

Southern Style Taco Bar By Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Cooking Tailgating & Entertaining Brand Pastry Chef Southern Tailgating Expert Writer Food Stylist Photographer TV cooking Personality WBRC Fox 6 Contributor Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickHomemade Taco Beef
makes 3 1/2 cups

1 1/4 lbs 80% lean ground beef, cooked & drained
2 Tbsp chili powder
2 tsp cumin
1 tsp kosher salt
1/4 tsp ground black pepper
1/4 tsp chipotle chili powder
1 {14.5-oz} can diced tomatoes, undrained
1/4 cup water or beer
1 Tbsp chopped fresh cilantro

Place the cooked beef in a large non-stick skillet over medium-high heat. Add the chili powder, the cumin, the salt, the pepper & the chipotle chili powder. Cook for 1 1/2 minutes & stir the mixture on occasion. Add the tomatoes & the water. Bring the mixture to a boil & simmer, stirring occasionally 5 minutes or until about 1 Tbsp of liquid remains. Sprinkle with the cilantro. Use as directed.

Game Day Entertaining Chipotle Chili Buffalo Wings By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality editor-In-Chief Southern Cooking Baking Tailgating & Entertaining Lifestyle Brand Pastry Chef Writer Food Stylist Author Sports Entertaining Tide & Tigers Today Tailgate Host Birmingham Alabama WBRC Fox 6 Contributor

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickZesty Chipotle-Ranch Cream
makes about 1 1/2 cups

1 {1-oz} package Ranch-style dressing mix
1 1/2 cups sour cream
1 Tbsp fresh lime juice
1 Tbsp minced chipotle pepper in adobo sauce
2 tsp adobo sauce
Garnish: Fresh parsley

Whisk together all of the ingredients in a small bowl. Chill 1 hour. Garnish, if desired. Use as directed.

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6

{helpful advice}

How To Juice Fresh Limes

Limes can be used in both sweet & savory foods pairing well with just about anything making them extremely versatile. They are also good for holding the bright color desired when accompanied with foods that have a tendency to change once sliced as in the case for avocados. When choosing them from produce bins, select fruit with a bright, uniform color. Pick them up & gently press them in your hand. They should feel firm with a slight give to them. If the zest is desired, take care of that task first by running the outer portion over a microplane grater, then slice the limes in half for juicing. Extracting it from the citrus is simple when the correct tool is used.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

 When fresh lime juice is needed for recipe applications, it’s important to have the right device that will release every bit. A glass juicer where the reamer is set over a small bowl to collect the juice can be used or my preferred choice is a lemon press. These valuable tools are generally coated with a non-reactive finish to prevent the acid from producing off flavors. Citrus halves can be placed in the custom fit compartment then the handles pressed together to extract the juice over a small bowl. It’s efficient enough to press every bit of juice quickly. Once the task is complete, the pulp & seeds will be left behind. Simply remove the used lime halves & discard them. Before adding the juice to recipe applications, pour it through a small fine wire mesh sieve to collect any seeds or unwanted bits of pulp that may be in the bowl.

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brandetc

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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