husband's baked "nacho-sagna"

i've been wanting to do a post on this recipe for quite some time.  looking back on my relationship with cory, i think it was when he first made me his famous baked nachos (aka: nacho-sagna), was when i realized it was true love!  hah!  all kidding aside, this is one of my favorite meals to eat (especially after a particularly long work week, when calories are the last thing on my mind). 
it's also a fun recipe to make together... i normally handle the prep while cory is in charge of the nacho assembly :) the recipe is essentially baked nachos, but cory's given it the moniker "nacho-sagna" due to multiple layers of delicious nacho goodness!  he's even sweet enough to whip up a separate batch of vegetarian nachos for me, since i don't eat beef (you'll see in the photos that we made a double batch, which makes for lots of delicious leftovers for both of us for the next day or two)!  here's the details with a few tips, as well (also, please forgive the horrible lighting in the photos.  can we somehow petition to keep daylight savings time year round, if not just for the sake of acceptable food photography?):

baked "nacho-sagna":
serves: two extremely hungry people, or four adequately hungry people


1 small onion, diced
1 lb. 80/20 ground beef (or one bag vegetarian meat crumbles, for vegetarians) 
1 envelope taco seasoning
1 bag tortilla chips
4-5 green onions, chopped
6 oz. can large black olives, drained and chopped
8 oz. shredded mexican cheese blend


preheat the oven to 350 degrees.  add a tablespoon or two of olive oil in a large sauté pan and heat over low-med flame.  add the onions and cook until soft (just a few minutes).  add the beef (or veggie crumbles) and heat until cooked through.  add the taco seasoning and mix until it's distributed well.  remove from heat.  in a 13x9 inch baking dish, begin with a layer of evenly distributed tortilla chips.  top with half of the beef (or veggie crumble) mixture.  continue with half of the green onions, then half of the black olives, and finally add half of the cheese mixture.  now, do this all over again for the second layer (starting with the chips and ending with the cheese) with the other half of the ingredients.  pop the baking dish in the oven for about 10-15 minutes until the cheese is melted to your liking.  allow the nachos to cool for just a few minutes before you dig in!

sautéing the onions...

one of the best tips i've learned on pinterest... use kitchen scissors to "snip/chop" green onions.

 adding the taco seasoning to the meat...

 one of the best tips i've learned from cory... squish the olives between your fingers rather than chopping them.  it sounds gross, but it's so much easier than chasing a bunch of rolling olives around your cutting board.  you could also use a food chopper if you're fancy like that.

 louie was on the lookout for any rogue olives that slipped out of my hands!
layering the chips...

adding the meat layer...

adding the green onions...

next the black olives...

then the cheese!  now repeat with layer two...

pop in the oven @ 350 degrees...

bake for 10-15 minutes...


excuse me, while i wipe the drool off my computer.

i like to douse mine in hot sauce and serve with a dollop of sour cream!

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