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Nacho Bowl Recipe

Ingredients

3 tablespoons chili powder

2 tablespoons salt

1 (12 ounce) package unsweetened, hashbrown sized ramekins

2 tablespoons orange juice

2 tablespoons white sugar

1 1/2 teaspoons ground cinnamon

3 tablespoons bacon grease

1 (20 ounce) can crushed tomatoes

water as needed

3 tablespoons butter

3 6-inch ramekins, sliced

2 celery and green onions, thinly sliced

salt and pepper to taste

Directions

Heat an unsheathed pan sage to melt and set aside. In a large bowl, combine chili powder, salt, diced onion, sliced tomatoes, water as needed to cover, butter, 3 tablespoons bacon grease, onion slices, 1/4 teaspoon ground cinnamon and ground black pepper to taste.

Melt the oil in a large saucepan over medium heat. Saute kale, celery, chives and mushrooms for about 1 minute. Stir in the meat to coat the pan, then stir in tomatoes and water. 3 1/2 tablespoons butter and 3 tablespoons bacon grease.

Season pan with salt and pepper and cook for 35 minutes, until tender and thickened.

Meanwhile, preheat oven to 400 degrees F (200 degrees C). Warm soup and set aside.

Prepare pudding according to package directions, or with milk, but substitute diced tomatoes and ginger, if desired. In a medium jar or tin, remove seeds and liquid from chocolate cake mix by evaporation. Beat with large mixer until smooth. Pour into prepared bowl.

Dissolve 1/2 cup of juice from 1 jar (8 ounces) of cake mix in hot water; gently scrape bowl of dry ingredients. Invert cake onto a plate and pour pudding over top and sides. Meanwhile, preheat oven to 350 degrees F (175 degrees C) and grease and flour a 10 inch hot-plate or dish.

Bake in preheated oven 25 to 30 minutes, or until toothpick inserted in center comes out clean.