I’ve said before that we don’t have a lot, so we make the most out of what we have. That means reusing leftovers into what I like to call “Encore”meals. Today we had Nachos made from leftover taco meat, and good salty yellow corn chips from my previous Speedy Salsa Dip post. The key I have found to good nachos is layers. My layers go as follows:

1. Chips
2. Meat and Cheese Dip
3. Chips
4. Meat and Cheese Dip and Salsa (sparingly, it makes the chips soggy)
5. Shredded Cheese

I broil this on low, on the lower rack for about 5 minutes (to heat all the above ingredients) and then on the upper rack for 2-3 minutes to get a good bubble and brown on the chips and cheese.

Then I top them with lettuce, tomato, jalapenos, and my favorite: Sour Cream Cilantro Lime Sauce.

Sour Cream Cilantro Sauce:

• ¼ cup sour cream
• 3 tbsp lime juice
• 3 tbsp chopped cilantro

Easy right?!? Its tart, and fresh, and it drizzles much easier than thick sour cream, so its easier to touch all the nachos with just a little bit of tasty goodness. You can add less lime juice if you’re not into the sour bite, I think its delicious.

Whats your favorite nacho topping? I don’t think you can ever try too many nachos!