Corn Flake Nachos Food

NINFA'S NACHOS

Steps:

• Brown hamburger in large skillet and drain off liquid.
• Make a space in middle of ground beef and put in garlic, then olive oil.
• Cook for 2 minutes then mix up well with beef.
• Add burrito mix, cumin, and oregano, and salt to taste.
• Add green onions, olives, and bell pepper.
• Last add beans and mix well.
• Preheat oven to 350 degrees F.
• Start by putting a thin layer of meat in 9 x 13 pan.
• Spread 1/2 of nacho cheese chips, pressing down gently to crush slightly.
• Spread 1/2 of meat mixture across evenly over chips.
• ***Spread 1/2 of avocado dip and 1/2 of sour cream across meat.
• Spread 1/2 of cheese across avocado/sour cream mixture.
• Repeat layers starting with chips.
• Bake for 20 minutes. Serve with salad on side.
• ***My DS doesn't like either sour cream or Avocado and I made this without this layer and it turned out just as great. I had avocado dip and sour cream on side.

CORN FLAKE NACHOS

Steps:

• Spread corn flakes onto an oven safe plate.
• Grate cheese and place on top of corn flakes.
• Heat in oven until cheese is melted.
• Pour salsa on"nachos".
• Enjoy.

HOMEMADE CORN FLAKES CEREAL

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper or foil and grease lightly with oil or baking spray.
• Whisk 1 cup of the cornmeal with the sugar and salt in a medium bowl. Add the vanilla extract and 3/4 cup water, a little at a time, stirring until the batter is smooth and thin. If it's too dry, add additional water. You want something the consistency of pancake batter.
• Pour the batter onto the prepared baking sheet and spread out evenly. (It won't reach the edges, but that's OK. You want a nice thin layer, about 1/4 to 1/3 inch thick.)
• Combine the remaining 1/2 cup cornmeal with 1 teaspoon water and mix until the mixture resembles coarse breadcrumbs; add an additional teaspoon or 2 of water, if too dry.
• Sprinkle the top of the batter with the cornmeal crumbs (this will help give it a little extra crunchy texture).
• Bake on the center rack, keeping a close eye on it, until the dough has dried out and cracked, 10 to 15 minutes. You're looking for a cracked arid-desert landscape look to it.
• Remove from the oven and reduce the oven temperature to 250 degrees F. Let the baking sheet cool, then use your hands to tear and crack the dough into small flakes. Return to the oven and bake on the center rack until the pieces are toasted, crisp, and golden, about 45 minutes.
• Let cool completely before serving with milk or as you would any cereal. Store leftovers in an airtight container in a cool dry place for up to 2 weeks.

NACHOS

Steps:

• Tip tortilla chips on to a baking tray, pour over salsa and scatter over a few sliced spring onions.
• Grate over a good chunk of cheese (fontina is perfect, but cheddar will do). Add a pinch of crushed chilli flakes, then put under a hot grill for about 3 minutes to melt the cheese. Serve with soured cream or guacamole (optional).