Do you have your food picked out and ready for Super Bowl?

Taking a page from my wife’s blog, I am posting a recipe. But it is the most stereotypically manly recipe and certainly fails in the vegetarian/healthy aspects which hers excel at. This is for Super Nachos – a mountain of greasy, messy heaven that perfectly accompanies any football game, but especially Super Bowl. It’s an occasional-at-most dish since it will definitely give your cholesterol levels and blood pressure a run for their money.

It takes about 1 hour including prep and cooking, so plan in advance of your game accordingly.

Forewarning – it’s not much to look at, but it tastes incredible. Special thanks to my mom and dad who taught me this recipe as a child. I can count all the recipes I know on one hand, and I am happy to know this one.

Ingredients:

1 lb. lean ground beef (not extra lean)

2 cans refried beans (I use the ones with green chilies mixed in, or you can add your own)

1 small onion

1 small can of taco sauce or enchilada sauce (spiciness up to you)

3 green onions

1/4 clove of garlic (optional)

2 cups of cheddar cheese (or more if desired)

1 tsp. worchestershire sauce

salt, pepper

1 bag of tortilla chips

Sour Cream

Avocado

Salsa

Instructions:

Pre-heat oven to 375 degrees.

Finely chop the onion and put into pre-heated frying pan. Fry until reduced and brown; stirring to ensure they don’t burn and stick. Once browned, add 1 lb. ground beef. Fry and turn over until browned throughout. Add salt and pepper to liking. Add 1/4 clove of garlic, very finely chopped, if desired. Add 1 tsp. Worchestershire sauce and stir. Continue to fry until reduced and not saucy.

While the beef is frying, empty both cans of beans on to cookie sheet in a donut shape, with a hole in the middle. This is for grease collection and may be mixed in once the dish is finished cooking. Additionally, take a table spoon and, using the bottom of the spoon, carve a trough in the middle of the beans so the outside and inside of the donut have raised walls.

Once the beef and onion are fried, remove from heat and evenly spoon the contents into the trench. Add taco or enchilada sauce evenly on top of the beef. Apply liberally at your own discretion.

Chop the green onions and add on top of the sauce. I’ve tried the sauce on top of the cheese (see below) but I think it’s best added directly to the beef.

Grate the 2 cups of cheddar cheese and distribute on top of the dish, gently packing down the ingredients so as to keep the shape. Ensure the centre of the donut remains empty.

Gently place the cookie sheet into the pre-heated oven and time for 28 minutes.

Once the dish is cooked, carefully remove and dish out with a ladle into pasta bowls for individual portions, along side tortilla chips. It could be a bit messy, but even if the donut kind of collapses, don’t worry – it’ll still taste great. Add avocado (or guacamole), sour cream and salsa on to individual portions as desired. Serves 4-6 people.

Pair with beer, cola or milk. If I had to pick a wine, I’d probably go down the route of easy-drinking Italian chianti or a cheap and cheerful California zinfandel.