Nachos: a meal or a snack?

Sorry, no offence meant, but that's just wrong. Cheese in England is far too good - buy something local (ie. chemical and additive free), grate it and melt it in the oven over the rest of the stuff. If it's not saucy enough google a recipe for cheese sauce and make your own - it's so much better for you to get cheese, milk, flour, etc. than to buy fake cheese in a tin....

Hahaha :p

I grew up on processed KRAFT cheese and melted cheesy sauce in a can, which I do prefer to any cheese in England.... US cheese that's used on grilled cheese sandwhiches or fatty burgers is my thing, as England cheese is mucho thick and strong. It's ok, but different strokes for different folks I guess

I guess I will have to try making my own or buying a can on ebay :p

as England cheese is mucho thick and strong.

That's because it is actually cheese, as opposed to a load of chemicals!    Maybe you'd like a mild cheddar? or if you really must have the processed stuff there is a brand you can get here called Primula. I don't know if they have a product exactly the same as what you want, but their cheese spreads do have that processed flavour! Lidl also sells a queso dip if that's any help.

Ooh, thanks for letting me know Lidl's has queso dip! I might have to check if that's what I might be looking for!

US cheese that's used on grilled cheese sandwhiches or fatty burgers is my thing

I always used real Wisconsin cheddar on my grilled cheese sammidges! Mmmmm.... 

But Britwife is right - there are all kinds of British cheeses. Some are really mature, others very mild. Perhaps you just haven't tasted one yet that you'll like! Don't give up! 

Maybe you'd like a mild cheddar?

or try Red Leicester!  To me, it tastes just the same as 'Longhorn' cheese in the US.

But pleeeeeeease!  Dont eat those fake cheese chemicals when there is so much beautiful real cheese out there! 

maybe a double glouster?  it seems to melt a bit smoother than some of the sharper ones. 

I always used real Wisconsin cheddar on my grilled cheese sammidges! Mmmmm.... 

Our dairies thank you.

When it comes to adding cheese to foods, you should go with something bold; something you can actually taste.  That processed stuff is just sludge in a jar.

I have to admit that even though I can't stand american "cheese" slices or velveeta or Cheez Whiz , I do like nachos made with Rico's cheese sauce sometimes. But really the ingredients in it aren't so horrible and I like that it doesn't sieze up...it's nice and drippy and yummy til the last bite.



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Yum...guess what we're having for dinner tonight?   

Here's my salsa recipe:

12 ripe Roma tomatoes
3-5 jalapeno peppers (remove the seeds for a milder salsa)
1/2 small yellow onion
2-3 green onions
1/4 tsp. salt or to taste
juice of 1 lime

Quarter and seed 10 of the tomatoes. Remove the stems of the jalapenos. Combine jalapenos and onion in food processor and chop coarsely. Add the tomatoes and pulse to a chunky puree. Scrape the puree into a saucepan and simmer until most of the liquid has evaporated, 20-30 minutes, stirring occasionally. Meanwhile, quarter and seed the remaining 2 tomatoes and chop finely (chopping by hand gives a better texture). Slice the white and light green portions of the green onions into thin rings. When the puree is thickened, remove from the heat and stir in the chopped tomato, green onions, salt, and lime juice. Chill and serve cold. Makes about 2 cups.

When I want nachos with a 'saucy' cheese, I use the sachets of cheddar cheese. The kind you mix with milk. Then I spice it up a bit with some mexican spices, sometimes add salsa, and add some grated 'real' cheddar cheese for extra cheesy flavor. It has that same sauciness as the stuff in a can. I just did this yesterday, in fact!

I want to have nachos for dinner this weekend - how do you make/assemble them so that they're a dinner?  I know I'll use taco-seasoned mince, refried beans, cheese (or make a cheese sauce), salsa, sour cream.  Do I heat everything separately then throw it all together (obviously, the beef will be hot at the start)? 

Should I use lettuce, fresh tomato and other vegetable taco-type toppings too?

I want to have nachos for dinner this weekend - how do you make/assemble them so that they're a dinner?  I know I'll use taco-seasoned mince, refried beans, cheese (or make a cheese sauce), salsa, sour cream.  Do I heat everything separately then throw it all together (obviously, the beef will be hot at the start)? 

Should I use lettuce, fresh tomato and other vegetable taco-type toppings too?

i spread mine out on a cookie sheet... a layer of beans & spicy meat, then tortilla chips, cheese & olives... then i put it in the oven and get everything nice and warm, and the cheese all melty.  Then i take it out and put the cold stuff on... sour cream, guacamole, tomatoes, etc.

I heat everything up first, cook the meat, heat the beans, melt the cheese sauce, then pile everything up in layers on a plate. Chips, meat, beans, cheese sauce, then another layer like that, however many layers I want, then put the salsa and everything else on top. (I'm not a big fan of guac, or sour cream). I know, not proper nachos......

i spread mine out on a cookie sheet... a layer of beans & spicy meat, then tortilla chips, cheese & olives... then i put it in the oven and get everything nice and warm, and the cheese all melty.  Then i take it out and put the cold stuff on... sour cream, guacamole, tomatoes, etc.

I do it this way, too, except that I layer the chips on top of the beans, rather than the other way around. And I skip the meat. I don't heat anything up before. It seems to heat through well under the grill. Oh, yeah, I put it under the grill, not in the oven. And I put the salsa on as well before putting it under the grill. I know some people don't like their nachos soggy, and the salsa does make a teensy bit of sog - but I like it! They're still mostly crunchy. I think I like the contrast of some crunch and some sog.