Half Shell Nachos
There's a tiny Tex-Mex place in town called Tacos N' Subs. It has always been kind of a hole in the wall, but it was the first "Mexican" restaurant in town and they have a large following of locals who eat there religiously. The food is fantastic, but there's nothing authentic about it. My favorite menu items are the meat nachos and the potato pancho. The meat nachos are served on half taco shells in orders of 3, 6, or 12.
After a few visits we decided we would try to make the nachos at home. These are simple, and again, not at all authentic, but they are delicious.
One pound ground beef/turkey/chicken
One packet of taco seasoning
6 taco shells, broken in the middle
8 ounces sharp cheddar, grated
Sliced pepperoncini or jalapeños.
Optional- prepared refried beans, shredded lettuce
Brown and drain ground meat. Prepare according to directions on seasoning packet.
Pre-heat oven to 350 degrees.
Arrange taco shells on baking sheet.
Top each taco shell with a few tablespoons of taco meat.
Sprinkle cheese over meat.
Bake shells 8-10 minutes or until heated through and cheese is melted.
Remove from oven. Drizzle each shell with about a tablespoon of taco sauce, then top with pepperoncinis and sour cream. You can add other toppings but we like to keep it simple.