Nachos are a favourite around here. They are so versatile you can put whatever you like on top. Most ingredients are already in the house anyway, so a plate can be made up pretty much anytime. I usually go with onions, peppers, black beans, jalapenos, cheese - pretty standard, but oh, so tasty. Sometimes, I'll do some vegetarian ground "beef" with taco seasoning and scatter that on top as well.
And nachos have to be served with salsa and guacamole. That's a given. The guacamole that we like is from The Barefoot Contessa. It's pretty straightforward and pretty delicious. There are always arguments about whether tomatoes go into guac or not, but we're far from Mexican authentic, so we go with tomatoes.
Add a margarita - another favourite - tart and tangy it goes perfectly and we're good for the night. Now, what to watch? Have you seen any good movies lately?
2 ripe Haas avocados
1½ tbsp. freshly squeezed lemon juice (about half of a large-ish lemon)
4 dashes of hot pepper sauce
¼ cup small-diced red onion
1 small garlic clove, minced
½ tsp. salt
½ tsp. freshly ground pepper
1 small tomato, seeded and small-diced
Cut the avocados in half, remove the pits and scoop the flesh out of the shell into a large bowl. Immediately add the lemon juice and toss. (this keeps the avocados from turning brown). Add in the rest of the ingredients, except tomatoes and toss well. Using a sharp kife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper, adjusting if needed.
Makes approx. 1½ cups