Makes: 4 servings

    Cook: 15 minutes

    9 cups white and blue tortilla chips

    Nachos Verde Beef Mixture (see recipe below)

    1 (8-ounce) package shredded Colby-Jack cheese

    1 (8-ounce) bag shredded lettuce

    1 (4-ounce) can diced green chilies - Ortega

    1 (11.5) jar guacamole dip - Ortega

    Preheat oven to 400°. Line a large rimmed baking pan with parchment paper.

    Arrange chips in a 12-inch-wide circle on prepared pan. Sprinkle evenly with Nacho Verde Beef Mixture and cheese. Bake for 2 to 3 minutes, or until cheese is melted.

    While chips are baking, arrange lettuce around rim of a large (16-inch) serving platter. With a large spatula, loosen chips from parchment paper; carefully lift from pan, and slide chip mixture onto center of platter. Top evenly with chilies and Guacamole dip.

    Nachos Verde Beef Mixture

    1 pound ground round

    1⁄2 (16-ounce) package Mexican chorizo, chopped

    1 (8-ounce) package chopped fresh onion (about 2 cups)

    1 (1-ounce) package 40% less-sodium taco seasoning, Ortega

    1⁄2 cup water

    1 (16-ounce) jar salsa verde - Ortega

    1 (15-ounce) can black beans, rinsed and drained - Ortega

    In a large skillet, cook ground round, chorizo, and onion over medium-high heat, stirring until beef is browned and crumbly and onion is soft. Drain well. Wipe skillet clean. Return beef mixture to skillet, stir in taco seasoning, 1⁄2 cup water, salsa verde, and black beans, and cook until thickened and heated through.


    Prep 10 minutes Grill 12 minutes 

    Stand 30 minutes Marinate 3 hours 

    Makes 4 servings

    cup Canadian whiskey, Crown Royal DeLuxe®

    cup honey, SueBee®

    ¼ cup soy sauce, Kikkoman®

    2 tablespoons Thai chili sauce

    1 packet (0.75-ounce) stir-fry seasoning, Sun Bird®

    2 teaspoons crushed garlic, Gourmet Garden®

    4 pounds chicken wing drumettes

    3 scallions (green onions), finely chopped (optional)

    ¼ cup chopped peanuts, Planters® (optional)

    1. In a large bowl, combine whiskey, honey, soy sauce, chili sauce, stir-fry seasoning, and garlic. Add drumettes, tossing to coat. Cover with plastic wrap and marinate in refrigerator for at least 3 hours, preferably overnight.

    2. Set up grill for direct cooking over medium-high heat (see page 15). Oil grate when ready to start cooking. Let drumettes stand at room temperature for 30 minutes. Place on hot, oiled grill. Cook for 12 to 18 minutes or until cooked through, turning occasionally. Transfer chicken to a platter. Sprinkle with chopped scallions and peanuts (optional).


    Prepare chicken as directed. Preheat broiler. Place chicken on foil-lined baking sheet or broiling pan. Broil 6 to 8 inches from heat source for 12 to 15 minutes or until cooked through, turning occasionally.


    Prep 20 minutes Grill 26 minutes