Roxy15

Deep Fried Fresh Mushrooms: 2 Cups Flour 1-1/2 Tsp. Salt 1 Tsp. Pepper ***Or Substitute Tony Chachere’s Creole Seasoning To Taste 1/2 Tsp. Baking Powder 1 Cup Buttermilk 8-oz. Fresh Mushrooms-(Washed, Dried & Stems Remove) Vegetable Oil, For Deep-Fat Frying Heat Vegetable Oil to 375 degrees. Place buttermilk in bowl and set aside. Mix flour, salt, pepper, and baking powder in separate bowl. Coat mushrooms with flour mixture, dip mushrooms in buttermilk, and finally re-coat mushrooms with flour mixture again. Place mushrooms in hot oil, be careful not to crowd. When mushrooms turn golden brown remove and drain on a paper towel-add more seasoning to your taste. ***Dip: Mix Prepared Horseradish To Taste With Hidden Valley Ranch Dressing.

Pork Egg Rolls: 1 lb. Boneless Pork Chops, Cut Into Very Thin Pieces 1 Can Sliced Or Whole Water Chestnuts, Chopped 1 Can Bamboo Sprouts, Drained ***You Can Use Fresh, If Preferred 1/4 Cup Chopped Green Onions Or 1 Bunch-(White & Green Parts) 1 Pkg. Fried Rice Seasoning Soy Sauce, To Taste 1 Pkg. Coleslaw Mix-(From Deli With Carrots & Cabbage ***You Will Need About 2/3 Of The Bag Salt & Pepper To Taste Spring Roll Wrappers Or Lumpia Wrappers Sweet Chili Sauce Brown pork in a little oil in skillet over med. high heat until no longer pink(about 3-4 minutes.) Place in large mixing bowl and stir in chestnuts, sprouts, green onions, seasoning mix, and 2/3 of the bag of coleslaw. Mix in about 1/3 cup of Soy Sauce(more or less to taste) and stir well. Season with salt and pepper. Spoon a small amount-(about 1 -2 tablespoons) of the mixture onto a spring roll wrapper and fold edges over and then roll as tight as you can. Repeat with remaining ingredients. Once you have rolled all your egg rolls you need to heat enough oil in a large pan or skillet(you can also use a electric fryer) to make about 1-1/2 inches. Heat oil until hot. Drop a few egg rolls in a time into hot oil and cook until light golden browned. Turn and cook on other side for a few minutes or until golden browned. Drain on paper towels. Serve hot with Sweet Chili Sauce on the side or Soy-Mustard Sauce. ***Or Combination Of Both Sauces Soy-Mustard Sauce: Mix together 1 tablespoon of Chinese Mustard and 1/3 cup Soy Sauce. Stir in a dash of ground ginger and 1 Tsp. minced garlic. Stir well and add a dash of parsley and green onions. Serve with Egg Rolls. ***Double-If Needed.

Mexican Cream Cheese Roll-Ups: 1-(8-oz.) Pkg. Cream Cheese, Softened 1/3 Cup Mayonnaise 1/3 Cup Sour Cream 1/2 Cup Mexican Cheese Blend, Finely Shredded 1 Can Green Chiles 1-2 T. Taco Seasoning 6 Green Onions, Chopped ***Green Parts Only 8 Large Flour Tortillas Dipping Sauce Combine first seven ingredients in a large bowl until well incorporated. Using a rubber spatula, spread enough of the Cream Cheese mixture on each tortilla to cover the surface. Roll up the Flour Tortillas and place seam side down on a large plate or cookie sheet. Refrigerate about 2 hours or until well chilled. Just before serving, slice the rolls horizontally into 1 inch roll-ups. ***You should end up with about 7 or 8 rol-ups per Flour Tortilla. Arrange on a platter and serve with your favorite Dipping Sauce.

Brown Sugar Bacon: 1/2 Cup Brown Sugar 1 T. Dijon Mustard 1/4 lb. Sliced Bacon Preheat oven to 400 degrees. In a large plastic Zip-Loc bag, combine brown sugar and mustard. Add bacon and toss to coat. Line a baking sheet with aluminum foil or parchment paper. Place a cooling rack on the lined baking sheet. Put bacon on rack and roast in oven for 20 minutes or until crisp. Let drain for a few minutes on the rack and serve.

I haven't made this.just sounds good to me..any recipe with bacon and jalapenos in it, has my attention:) Bacon Cheese Crackers: 8 Slices Cooked Bacon, Crumbled 8-oz. Pkg. Cream Cheese, Softened 1 Cup Mayonnaise 1 Cup Swiss Cheese, Shredded 1 T. Jalapenos, Chopped 5 Ritz Crackers, Crushed In a bowl, mix Cream Cheese, Mayonnaise, Swiss Cheese and Jalapeno. Transfer mixture to a pie plate. Top with crumbled bacon and crushed Ritz Crackers. Bake at 325 degrees for 25 minutes.

I haven't made these..the original recipe didn't include the Amazing Taste For Poulty..but..I think it would make it better. Peppery Panko-Crusted Parmesan Chicken Wings: 2 Cups Italian-Style Panko Bread Crumbs 1 Cup Finely Shredded Or Grated Parmesan Cheese 2 Tsp. Pepper Or To Taste 1-1/2 Cups Flour, Seasoned With Amazing Taste For Poultry Seasoning 2 Eggs, Beaten 12 Whole Chicken Wings, Split At The Joint Hidden Valley Ranch Dressing/Bleu Cheese Dressing Or Your Favorite Dipping Sauce Preheat oven to 425 degrees. Line a baking sheet with foil and coat with non-stick cooking spray. Mix Flour, Pepper, Amazing Taste For Poultry Seasoning in a bowl. Place the beaten eggs in a bowl. Dredge each chicken wing in the seasoned flour, shake off any excess, dip in the egg mixture and then roll in the bread crumbs, patting the crumb mixture to adhere. Set on the prepared baking sheet. Repeat with all the chicken wings. Spray the chicken wings lightly with nonstick cooking spray. Bake chicken wings for 40 minutes or until the wings are cooked through. Serve With Hidden Valley Ranch Dressing/Bleu Cheese Dressing Or Your Favorite Dipping Sauce.

***I haven't made this, but, I would add some chopped onion and garlic to it. 2 Cups Colby Cheese, Finely Grated 2 Cups Monterey Jack Cheese, Finely Grated 1-(8-oz.) Pkg. Cream Cheese, Softened 1 Tsp. Onion Powder 1 Tsp. Garlic Powder 4 T. Mayonnaise 8-10 Dashes Worcestershire Sauce 2 Cups Chopped Pecans Before mixing ingredients, place pecans in a 11x8-in. shallow baking dish. Set aside. In a large bowl, mix all Cheeses, Onion Powder, Garlic Powder, Mayonnaise and Worcestershire Sauce together, thoroughly by hand. Divide mixture into 4 portions. Taking each portion and shaping into a log forms about 6-inches long. Then roll log into the pecans. Work into the pecans covering all areas, the log will be roughly 8-inches or longer when totally covered. Wrap in Plastic Wrap and refrigerate overnight. Serve with Ritz-Style Crackers Or Crackers Of Your Choi

You are very welcome...let me know if you get a coupon offer from them...hope you do:) I like finding coupons to eat out:) cheapskate here lol I figure whatever I save on us eating out can go toward the tip or something:) If anyone ever needs a coupon for a certain restaurant in your area..let me know wheat restairamt and the city you are going to eat out at... and I will try and find a coupon for you if you like:)

This is a great recipe for beef brisket. My hon made it last night and it was really good:) and easy too..that is what counts:) This isn’t my picture of it…he told me where he found it on the web and they had a picture of it, ok? The original recipe called for 1 cup of water also, but, he didn’t add that and I am glad he didn’t. It also didn’t call for chopped onions and garlic, Tony's Chachere's Seasoning and Christopher Ranch Garlic In A Jar, but, added it because it would make it even better. He cooks like I do haha..eyeballs it:) Beef Brisket: 3-4 lbs. Brisket, Cut Of Beef 3/4 Cup Sweet Baby’s BBQ Sauce-(Or Eyeball It) 1/4 Cup Soy Sauce-(Or Eyeball It) Christopher Ranch Garlic In A Jar Onions, Chopped, To Taste Garlic, Chopped, To Taste Tony Chachere’s Creole Seasoning, To Taste Preheat Oven To 325 Degrees. In A Bowl, Mix Together The BBQ Sauce & Soy Sauce Place Beef Brisket On A Large Piece Of Aluminum Foil. Rub Christopher Ranch Garlic In A Jar Over Beef Brisket. Spread the BBQ Sauce Mixture Generously Over Beef Brisket. Put Chopped Onions & Garlic Over Beef Brisket. Sprinkle Tony Chachere’s Creole Seasoning, To Taste Over Beef Brisket. Preheat Oven To 325 Degrees. Place The Beef Brisket On A Large Piece Of Aluminum Foil. Wrap The Brisket In Aluminum Foil & Place It In A Roasting Pan. ***Used Bottom Of Broiler Pan. Bake For 1 Hour For Every Pound Of Meat. Remove From Oven & Let Rest In The Foil For 30 Minutes Before Serving.

Honey BBQ Wings: 5 lbs. Fresh Chicken Wings ***Can Use Frozen Chicken Wings-Cook An Extra Hour 1 Bottle Sweet Baby Ray’s BBQ Sauce ***Or Your Favorite BBQ Sauce 1 Cup Honey Garlic Salt Or Fresh Chopped Garlic Mix all ingredients together until chicken is well coated. Bake for 2-1/2 hours at 350 degrees, stirring occasionally to make sure chicken is evenly coated. ***Can adjust temperature to 400 degrees the last 1/2 hour for well-done chicken wings. ***You can make up a batch in a disposable aluminum pan the day before and reheat from the Crockpot during a party. Mix all ingredients together until chicken is well coated. Bake chicken wings for 2-1/2 hours at 350 degrees, stirring occasionally to make sure chicken is evenly coated.

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***I haven't made these..if I ever get them made..may add some rice to it also. Mexican Meatballs: 1-1/2 lbs. Ground Beef 1-1/2 lbs. Ground Pork 2 Eggs 1-1/2 Cups Dried Bread Crumbs, Plain 1 Tsp. Salt Or Garlic Salt 1 Tsp. Ground Black Pepper 2 Garlic Cloves, Minced 1/2 Cup Water 2-(28-oz.) Cans Diced Tomatoes With Juice 1-3 Chipotle Chile In Adobo Sauce 4 Tsp.s Vegetable Oil 2 Small Onions, Minced 4 Garlic Cloves, Minced Sliced Jalapenos, Chopped-(Opt.) 2 Tsp. Ground Cumin 2 Cups Chicken Broth 1 Tsp. Salt Or Garlic Salt 1/2 Cup Fresh Cilantro, Chopped ***Opt. In a large bowl, using your hands, mix together the ground beef and pork, eggs, bread crumbs, Jalapenos, 1 Tsp. salt, pepper, 2 cloves of minced garlic, and water. Form into 1-in.meatballs and set aside on a piece of waxed paper. ***Use hands or a miniature ice cream scoop to form meatballs. Pour the diced tomatoes into the container of a blender along with the Chipotle Chilies. Blend until smooth, and set aside. Heat the oil in a large Dutch Oven over medium high heat. Add the onion; cook and stir until tender. Stir in the remaining garlic and cumin, and cook for a few minutes to release the aromas. Pour in the tomato mixture and chicken broth. Season with the remaining teaspoon salt, and mix well. Bring to a boil and simmer over low heat while you brown the meatballs. Heat a large skillet over medium-high heat. Spray with cooking spray. Add meatballs, but do not crowd them. Fry them in 2 batches if necessary. Cook, stirring occasionally until browned on the outside. Remove from the skillet, and place into the pot of simmering sauce. Let the meatballs simmer in the sauce for about 30 minutes. ***Cooking them longer will not hurt them. For special occasions, serve the meatballs and sauce in a chafing dish. Garnish with chopped cilantro-(Opt.)

Sausage Mushroom Appetizer: 48 Large Mushrooms 2 Eggs, Beaten 1 lb. Bulk Pork Sausage, Cooked, Crumbled & Drained 1 Cup Shredded Swiss Cheese 1/4 Cup Mayonnaise 3 T. Butter Or Margarine, Melted 2 T. Garlic Salt 1 Tsp. Tony Chachere’s Creole Seasoning 1 Tsp. Worcestershire Sauce Remove stems from mushrooms and discard; set mushroom caps aside. In a mixing bowl, mix together the remaining ingredients. Stuff mixture into mushroom caps. Place stuffed mushrooms into two greased 13x9 inch baking dishes. Bake, uncovered, at 350 degrees for 16-20 minutes or until heated through.

Haven't made this..bet it would be good...may wrap some bacon around it if I ever make it. Ranch Grilled Shrimp: 1 Packet Hidden Valley Ranch Dressing Mix 2 Scallions 2-3 T. Olive Oil 1/4 Tsp. Black Pepper 1 lb. Raw Shrimp Lemon To Taste Combine Hidden Valley Ranch Dressing, Pepper, Scallions & Olive Oil in a measuring cup. Clean shrimp-(Peel & De-Vein) & place shrimp in a large Zip-Loc Plastic Bag. Pour Ranch, Olive Oil mixture over shrimp and close the bag. Shake bag to combine shrimp and mixture and let sit for 20 minutes in the refrigerator. Grill shrimp until cooked through-(opaque), a couple minutes on each side.

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Haven't made these..thought somebody's kids might enjoy them: Crunchy Nacho Dogs: 1 Can Refrigerated Crescent Dinner Rolls 4 Slices American Cheese Or Your Choice 4 Hot Dogs 1 T. Milk 1/2 Cup Crushed Nacho-Cheese Doritos Preheat oven to 375 degrees. Lightly grease a cookie sheet. seperate dough into 4 rectangles; press perforations to seal. Place cheese slices on rectangles and place hot dog in center of each; fold short sides of dough over hot dogs;roll up each. Press edges together to seal; brush rolls with milk; then roll in crushed chips. Place rolls, seam side down, on greased cookie sheet. Bake at 375 degrees for 15-22 minutes or until deep golden brown; remove to plates and cut in half or leave whole. Serve With Ketchup, Mustard/Salsa Or Sour Cream.

Potato-Chip Chicken Fingers: 1 Whole Boneless Chicken Breast 5-6-oz.s Potato Chips, Plain/Sour Cream Or BBQ Chips 1Egg 2 T. Milk ***Recipe Can Be Doubled Or Tripled Preheat oven to 400 degrees. Cut the chicken into small finger-size pieces. Fill a large Zip-Lock Bag with potato chips; seal and crush the chips with the back of a wooden spoon/hammer or Food Processor. In a small bowl, whisk the egg and milk. Dip the chicken pieces into the egg mixture and then into the bag of crushed chips; shake gently to coat entirely. Place on ungreased cookie sheet. Bake for 20 minutes, flipping only once during the cooking time. Serve with Honey Mustard Sauce, BBQ Sauce, Salsa Or Your Favorite Dipping Sauce.

Bacon & Cheese Mushrooms: 1 lb. Large Mushrooms 3-oz. Cream Cheese 1 Medium Onion, Chopped 4 Slices Cooked Bacon, Crumbled Preheat oven to 350 degrees. Wash mushrooms. Remove stems from caps, set caps aside. Chop stems, set aside. Mix Cream Cheese, chopped onion, bacon and chopped stems. Stuff the mushroom caps with Cream Cheese mixture. Place the stuffed caps on a buttered cookie sheet and bake for 10 minutes.

Couch Potato Wedges: 1-(24-oz.) Pkg. Frozen Potato Wedges 1/4 Cup Sliced Green Onions 1-(8-oz.) Pkg.-(2 Cups)-Shredded Cheddar Cheese 8 Slices Crisp Cooked Bacon, Crumbled Bake potato wedges according to package directions. Immediately sprinkle with green onions, cheese and bacon. Continue baking until cheese is melted-(1-2 minutes.) ***Serve with Hidden Valley Ranch Dressing Or Bleu Cheese Dressing on the side for dipping-(Opt.) Creamy Bleu Cheese Dipping Sauce: 1 Cup Mayonnaise 1 Cup Sour Cream 1/4 Cup Or More Crumbled Bleu Cheese 2 Green Onions, Minced 2 Garlic Cloves, Minced 1 T. Lemon Juice 1 Or 2 Dashes Tabasco Sauce ***Easily Doubled Cream mayonnaise and sour cream well. Add crumbled Bleu Cheese followed by green onions, garlic, lemon juice and Tabasco Sauce. Mix well.

Buffalo Chicken Cheese Balls: 1 Store-Bought Rotisserie Chicken, De-Boned & Shredded ***Sprinke Amazing Taste Poultry Seasoning To Tsste Over Chicken-Opt. 1/4 Cup Frank’s Red Hot Sauce 1 Tsp. Ground Black Pepper 1-3/4 Cups Shredded Sharp Cheddar Cheese 1/4 Cup Freshly Sliced Scallions 1 Finely Chopped Jalapeno 1 Cup Flour 3 Eggs, Lightly Beaten 2 Cups Panko Bread Crumbs Vegetable Oil, For Frying Heat Vegetable Oil to 350 degrees. Place the chicken in a large bowl and add Frank’s Hot Sauce, Pepper, Cheddar Cheese, Scallions, and Jalapeno; toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball. Place the flour, eggs, and Panko Bread Crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside. When the Vegetable Oil is hot, fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil. Serve With Hidden Valley Ranch Dressing, Bleu Cheese Dressing Or Your Favorite Dipping Sauce

Wings In Coca-Cola Glaze: 1 Cup Coca-Cola Juice Of 2 Limes 1-1/2 Cups Light Brown Sugar, Firmly Packed 3 Jalapeno Peppers, Chopped 3 lbs. Chicken Wings-(12-14) Coarse Salt & Freshly Ground Black Pepper 2 Jalapeno Peppers, Sliced, For Garnish In a small saucepan over high heat, bring Coca-Cola, lime juice, brown sugar and chopped Jalapeno Peppers to a boil; reduce heat to medium-low and simmer until syrupy, about 10 minutes. Cut off the chicken wing tips, reserving for another use, and halve chicken wings at the joint.. Place the halved wings in a large bowl. Season with salt and pepper. Pour about half the sauce over the wings and toss to coat. Keep the remaining sauce warm in the small saucepan. Place the oven rack 4 inches below the broiler. Heat the oven to broil 30 minutes before cooking. Line a rimmed baking sheet with aluminum foil. Place an ovenproof rack on the lined baking sheet. Place the glazed wings on the prepared baking sheet. Transfer the wings to the oven and broil for 10 minutes per side, brushing with the reserved glaze every 5 minutes. Transfer to a heated platter, garnish with the Sliced Jalapeno Peppers and serve immediately.

Roast Beef: Chuck Roast-I WON'T USE ANY OTHER KIND OF ROAST-IT IS THE MOST TENDER Sliced Fresh Mushrooms 1 Pkg. Baby Carrots Potatoes-***If I AM MAKING MASHED POTATOES..I COOK THEM SEPERATELY SO THEY AREN'T BROWN! Potatoes, Peeled-Cut In Half ***If Making Mashed Potatoes, Boil Potatoes In A Separate Pan, So They Don’t Turn Brown! Cut Up Onions Garlic 3 Cans Beef Broth-USE MORE BEEF BROTH IF YOU HAVE ALOT OF PEOPLE TO FEED Christopher Ranch Garlic In A Jar Omaha Steak Seasoning Tony Chachere’s More Spice Seasoning ***YOU CAN'T BEAT OMAHA STEAK SEASONING FOR THIS RECIPE..IT IS THE BEST Olive Oil Or Vegetable Oil Preheat Oven To 220 Degrees. Heat Olive Oil Or Vegetable Oil In Large Skillet. Pat Flour All Over The Chuck Roast. Lightly Brown The Chuck Roast On Both Sides. Take Out The Chuck Roast When It Is Lightly Brown. Put Chuck Roast On A Plate. Rub Christopher Ranch Garlic In A Jar All Over Roast Sprinkle Omaha Steak Seasoning All Over The Chuck Roast. Sprinkle Tony Chachere’s More Spice Seasoning Over The Chuck Roast. Put Sliced Fresh Mushrooms, Baby Carrots, Potatoes, Onions & Garlic In Bottom Of Roasting Pan. Pour Beef Broth Over Vegetables. Put Roasting Rack In Roaster. Place Chuck Roast On Roasting Rack & Put The Roasting Pan Lid On. Put Chuck Roast In Oven & Bake at 220 Degrees All Day. ***THAT IS THE SECRET TO MAKING A TENDER ROAST IN THE OVEN..A CHUCK ROAST AND BAKE IT AT THIS TEMPERATURE ONLY Gravy: Take Chuck Roast Out Of Roasting Pan; Degrease-(Opt.) Melt 1/2 Cup Blue Bonnet Margarine In Pan. Gradually Add 1/2 Cup Flour. Using A Whisk, Stir Constantly Until Flour Is Combined With Butter. Gradually Add Beef Broth To The Butter & Flour Mixture. Use Whisk & Stir Constantly Until The Gravy Is Smooth. Add Milk Or Heavy Whipping Cream-(If Necessary) Until You Get The Gravy Consistency That You Want. Add Kitchen Bouquet To Get The Gravy Color You Prefer, If Necessary. Season Gravy With Salt & Pepper. ***ADJUST GRAVY MEASUREMENTS IF YOU HAVE ALOT OF PEOPLE TO FEED. I JUST WROTE WHAT I USE FOR THE TWO OF US AND THERE IS STILL SOME LEFT OVER. THE SECRET TO MAKING THE BEST MASHED POTATOES, IS TO NOT USE MILK! USE WHIPPING CREAM INSTEAD ALONG WITH BUTTER, SALT & PEPPER TO TASTE.

For a crockpot recipe..have made this and it is good. However, I still prefer the roast that I bake in the oven. 1 Beef Roast-I WILL ONLY USE A CHUCK ROAST..ROUND RAOST IS TOO TOUGH! 1 Pkg. Dried Brown Gravy Mix 1 Pkg. Dried Italian Salad Dressing Mix 1 Pkg. Hidden Valley Ranch Dressing Mix 1/2 Cup Water Or Beef Broth-I PREFER BEEF BROTH-You may want to add more beef broth if you want a big bowl of gravy Sliced Mushrooms Garlic Put sliced mushrooms, small baby carrots and garlic on the bottom of crockpot. Sprinkle roast with Garlic Powder and Pepper. Place roast beef in Crockpot. Put onions and garlic around the roast. Mix the Dried Brown Gravy Mix, Dried Italian Salad Dressing Mix and Hidden Valley Mix together in a bowl and sprinkle this mixture over the roast. Pour water or beef broth around the roast-BEEF BROTH IS ALOT BETTER Cook on low for 7-9 hours…I put in around 8 or so and we ate late..between 8 and 9 p.m. ***You can put potatoes in..but…I boil them separate to make mashed potatoes. The potatoes turn brown in a Crockpot and I don’t like brown mashed potatoes To make gravy….I find this is the best way to make broth gravy. ***I eyeball the flour and milk till gravy is at the consistency I want it to be. Mix 4 T. flour with 1 cups milk…I use a whisk. Pour degreased broth in a pan. Let broth get hot and then add the flour and milk mixture to it…use a whisk to make a smooth gravy. ***If needed…add some kitchen bouquet to it to get it to the color you want..sometimes I have to..sometimes I don’t.

Chicken Wings: 12-24 Chicken Wings 1-2 Cups Frank’s Red Hot Sauce 1-2 T. Butter, Melted Montreal Chicken Seasoning By McCormick, To Taste In a large bowl combine Frank’s Red Hot Sauce and melted butter. Refrigerate in a covered bowl, till needed. Wash chicken wings in cold water in colander. Place raw chicken wings on hot grill. Sprinkle the Montreal Chicken Seasoning over the chicken wings to your taste. Flip the wings and sprinkle the other side with the seasoning to taste. Cook the wings till done or to your desired crispiness. When the wings are done and still really hot, place them in the bowl with the sauce mixture and stir to coat or cover the bowl with a lid and shake to coat.

Nachos: ***Use Amounts According To What You Need. Tortilla Chips Refried Beans Ground Beef, Cooked Onions, Chopped To Taste Garlic, Minced To Taste Taco Seasoning Salsa Sour Cream Sliced Jalapenos In A Jar, To Taste Sliced Black Olives Shredded Cheddar Cheese/Mexican Cheese Blend Brown hamburger with chopped onions and minced garlic in skillet; drain grease. **You can add Refried Beans to hamburger mixture and heat through or heat it separately Add Taco Seasoning; Stir. **If it looks too thick, add some water or Salsa to it. Spread Tortilla Chips on a cookie sheet and spread the Refried Beans on top. Top the Refried Beans with ground beef mixture and sprinkle with your choice of cheese. Bake at 350 degrees until nachos are heated through. Place Dollops of Guacamole, Sour Cream, Onions, Garlic, Salsa, Jalapenos & Sliced Black Olives over the Nachos.