CANNED CHEESE FOR NACHOS RECIPES

Steps:

• Lightly oil the bottom of a large dutch oven, to prevent the nachos from sticking.
• For the first layer, evenly spread ⅓ of the chips into the dutch oven, topped with ¼ can El Pato, ¼ can black beans, ¼ cup cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer.
• For the third and final layer, use the remaining ⅓ portion of chips, ½ can El Pato, ½ can black beans, ½ cup cheese, and the remaining avocado, onion, and cilantro.
• Cover the dutch oven and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted. Serve with the lime wedges.

Steps:

• In a saucepan bring 1 cup of water to a boil and add in your potatoes, carrot, and onion. Reduce heat to a simmer, cover and cook 10 minutes or until soft. You can also throw these ingredients into your instant pot on sealed, high pressure for 10 minutes and release it when its done.
• Add your cooked veggies and water into a high speed blender. Then add in the rest of your ingredients. Blend on high for 1 minute. Place in a sealed container (I use a mason jar) in the fridge and it will be good for up to a week.
• We love this over mashed potatoes, on steamed veggies, pasta, or baked nachos. It is great on anything!