Tex-Mex Nachos

Over the past few days, I’ve made several slurs against football for which I now apologize. Some of my best friends watch football, which - as everyone knows - is exactly like tennis, but played with a bigger ball and different shoes. Back in the days when the losing team had to aerate the winning team’s lawn, football players wore spikes on their shoes. Today, team salaries being what they are, everyone has a gardener.

There are, in truth, several good things about football. I like that the guys pray in a little circle before the player known as the “designated hitter”  tosses the ball through his knees. This is called a “Hail Mary pass.” Not only are atheists, agnostics, and fans of different faiths strangely quiet about that, but I haven’t heard any protests that Madonna is singing at half-time.

In a nod to the game’s international audience, each team retreats to the locker room for a hearty dish of Scrimmage (a type of kimchi served with perogies) when the game is over. The winning team takes home the Davis Bowl, which they fill with iced beer during frat parties, where guests have Scrimmage, too (I tried to get the recipe, but the teams’ agents played hard ball - a game similar to pickle ball, but with a bigger bat. They wanted too much money for the rights. So much for the term “free” agent).  

I’m of the opinion that one highly questionable football play should be outlawed. Nothing justifies the “Pooch Kick.” Blog reader Jim Lefevre’s golden receiver, Rusty, is up in arms about that, and Rusty doesn’t even have arms. The “Red Dog” and “Hot Dog” also concern him, and while Rusty does enjoy chasing the occasional “Loose Ball,” all those perfect lawns and teams of gardeners have left him with a kidney problem. 

Now that everyone understands football, let’s move on to something yummy to serve during the game! 

Tex-Mex Nachos:

3 medium avocados, well ripened

2 tbsp. (30 mL) lemon juice

½ tsp. (2.5 mL) salt

¼ tsp. (1.25 mL) pepper

1 c. (250 mL) sour cream

½ c. (125 mL) mayonnaise

1- 1.2 oz. (35 g) package taco seasoning or 2 tbsp. (15 mL) Cajun spice

1 - 14 oz. (398 mL) can refried beans

1 large bunch green onions, chopped fine

3 medium tomatoes, chopped

1 cup (250 mL) chopped or sliced black olives, rinsed and drained

2 c. (500 g) grated cheddar

Nacho chips

Peel, pit, and mash avocados in a bowl with lemon juice, salt, and pepper. In a separate bowl, combine sour cream, mayonnaise, and taco seasoning. Spread refried beans on bottom of large glass bowl. Top with avocado mixture and layer with seasoned sour cream. Sprinkle with green onions, tomatoes, and olives. Cover with grated cheese. Serve with nacho chips. Yields 10.

Note: You can also make your own Creole or Cajun Seasoning.

Further Note: If you like this recipe, try my Southwest Taco Salad.