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How to make rotel cheesy ground beef dip for a party or family fun time Please don't forget to read and share my book: I Can’t Cry For The Boogie Man Surviving Childhood Sexual Abuse My True Story Amazon e book $8.50 and hard cover $10.00 www.thasocialbuttafly.com is up and ready Email me: firstname.lastname@example.org *Donations are welcome are greatly appreciated: paypal.me/AntoinetteY600 *Send letters to: Antoinette Young Po Box 11586 Killeen Tx 76547
ONE POT CHEF COOKBOOKS ON iTUNES BOOKSTORE: http://itunes.apple.com/au/artist/david-chilcott/id478668534?mt=11 ONE POT CHEF COOKBOOKS - PAPERBACKS AND EBOOKS: http://www.lulu.com/spotlight/onepotchef Easy Beef Nachos is a simple version of the Mexican classic. Beef is combined with onions, garlic, vegetables and spices to create a delicious meat base. Served with corn chips, cheese and baked to perfection, this is guaranteed to keep everyone happy - Give it a go! MY SECOND CHANNEL: http://www.youtube.com/onepotchefblog PLEASE SUBSCRIBE! http://au.youtube.com/subscription_center?add_user=OnePotChefShow FOLLOW ME! http://www.twitter.com/onepotchef BECOME A FAN ON FACEBOOK! http://www.facebook.com/onepotchef ================= RECIPE FACT SHEET ================= INGREDIENTS IN THIS DISH: 500g Beef Mince (Ground Beef) 1 Small Brown Onion (chopped) 2 Cloves of Crushed Garlic (about 2 Teaspoons) Small Amount of Olive Oil 1 Cup of Frozen Mixed Vegetables 1/2 Cup of Boiling Water Pepper 35g Packet of Taco Seasoning 1 Tablespoon of Soy Sauce 200g of Corn Chips 1 Cup of Grated Cheddar Cheese Preparation Time: About 10 minutes Cooking Time: About 20 minutes SERVES 4 - 6 ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC (Look up Google for a conversion chart if using Imperial) More cooking videos at: http://www.onepotchefshow.com Music Track: "Bright Wish" and "Peppy Pepe" by Kevin MacLeod http://incompetech.com Royalty Free Music - Used with Permission under Creative Commons license.
This episode we're making our own corn chips. They're raw, vegan, and will satisfy those late night cravings. They couldn't be easier to make. FACEBOOK: http://www.facebook.com/startingoutraw SUBSCRIBE: http://www.youtube.com/startingoutraw OPEN HARVEST: http://www.facebook.com/openharvest Ingredients 3 Cups corn kernels 2/3 Cup golden flax seeds, ground 1/2 red onion 1/2 tsp each of cumin, paprika, cayenne, and sea salt Directions Add all ingredients into processor and process until well blended. Lay out on parchment paper lined baking sheets, spread with coconut oil, into circular or rectangular shapes. The thinner you spread out the batter, the crispier the chips. In a warm oven, with the door slightly open, heat chips until you can flip them over (usually about an hour or a little more depending on your oven). You can score your chips at this point. You can continue to keep them in the oven or transfer to your dehydrator and continue drying until crispy. If you keep them in the oven, watch carefully as they will brown up and become too done. If you desire to use only your dehydrator, pour batter onto teflex lined sheets and dehydrate for several hours. Flip and continue to dehydrate on the mesh trays until dry and crispy. Store in airtight containers and your chips should last for several days. These are great with guacamole or in a taco soup! Show created by Michael Thurber.