Preheat oven to 350 degrees
1 lb. Hamburger in saute pan
When browned, remove fat from hamburger and discard.
Saute in sauce pan until tender not mushy:
1 Tablespoon Olive Oil
1/2 cup chopped onion
1/2 cup chopped celery
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon Cayenne Pepper
1 Tablespoon Parsley
Add to sauce pan:
1 can 14.5oz diced tomatoes — drained
Add browned hamburger
Stir together and then taste for seasoning — add if needed.
In a baking pan that is about 2″ high x 9″ wide x 13″ long pour Tortilla chips of your choice and 2 cups of shredded cheese — whatever you have in your supply and that you like. Sprinkle cheese all over the top of the chips and bake until melted then pour hamburger mixture over the entire pan. Serve with sour cream, guacamole and salsa.
This is an easy, quick dinner without a lot of work and mess. Enjoy!!
3 Bottles of cheap BBQ Sauce from your local grocery store
3 Tablespoons of your BBQ Rub 1
1 Tablespoon Cayenne Pepper
1 Tablespoon Chili Pepper
1 Tablespoon Red Pepper Flakes
1 Habanero Pepper (Yellow is my perferred)
1 Piece of Cheese Cloth cut 9 x 9 inch
1 – 9 inch piece of string
Using gloves, cut Harbanero Pepper in half and take out seeds and membrane. Place pepper in 9 x 9 inch cheese cloth and tie with 9″ piece of string. (make sure it does not come undone). Set aside.
Pour 3 bottles of BBQ sauce into a large sauce pan and place over medium low heat. Measure in your BBQ Rub 1, Cayenne Pepper and Red Pepper Flakes. Stir together until well blended then place cheese bag with Harbanero Pepper into the sauce, keeping the string out so that you are prepared to lift it out and being careful not to let the sauce come to a boil. Leave the Harbanero Pepper in, stiring often and tasting real often and just as the sauce has CLOSE to the right amount of heat, take out the cheese cloth with the Harbanero Pepper in it. (If you sauce comes to a boil, the Harbanero Pepper will make the sauce too hot quickly)
If the sauce has too much heat and you need to tame it down, you can use honey or I perfer Agave. Add 1/4 cup. There are times that you just need a very mild sauce and it is okay to add kechup to tone it down and still keep the flavor. Enjoy!!
This recipe makes enough for two large racks of pork ribs
1/2 cup Sea Salt
1/2 cup Raw or Turbinado Sugar
1/4 cup packed Brown Sugar
1 Teaspoon Granulated Garlic
1 Teaspoon Granulated Onion
2 Tablespoons Smoky Paprika
2 Tablespoons Chili Powder
2 Tablespoons Black Pepper
2 Teaspoons Cayenne Pepper
1 Tablespoon Dried Thyme
1 Tablespoon Ground Cumin
1 Teaspoon Ground Nutmeg
TO PREPARE: After you have measured out each ingredient, mix together until well combined and put in an air-tight container (I perfer glass or plastic not metal) Place in pantry or cupboard that is cooler in temperature and away from light. The BBQ Rub will keep for a very long time. I add to it as needed and just mix old with new ingredients, mixing well.