LIDDED TRASH CAN RECIPES

Steps:

• Take a dish and put the steak in it. Then, mix lime juice, 2 minced garlic cloves and 1 tablespoon kosher salt in a bowl, and rub it over the steak from both sides.
• Refrigerate it for 30 minutes.
• Grill the steak over high heat until it gets charred completely. Leave it for some time, then chop.
• Put butter and flour in a saucepan over medium heat, whisking until it gets smooth and toasted.
• Put milk and heavy cream into it and bring it to a boil. Whisk in Monterey Jack, Oaxaca, grated mild cheddar and asadero cheese until they get melted.
• Put a pinch each of cayenne and cumin; jalapeno juice, minced pickled jalapenos and Pico de Gallo. Remove the contents from heat and keep them warm.
• Drain rinsed and soaked dried black beans and transfer to a saucepan. Add water and bring it to a boil. Now, put sweet onion, minced garlic, 1/2 tablespoon kosher salt and Mexican Oregano into the saucepan.
• Simmer until the beans are tender.
• Now, spoon some of the melty cheese in a tin can. Layer it up by tortilla chips one-quarter of the way up.
• Put more cheese over the chips. Layer up with steak and beans as well. Season it with sliced red onion, sliced jalapeno, Pico de Gallo and drizzle with Mexican crema.
• Repeat the above-mentioned step to make 3 more layers. After placing a large round tray over the nachos, invert the can. Now remove the can.
• Garnish it with more red onion, jalapeno and cilantro.

Steps:

• Preheat oven to 250.
• Mix the first 7 ingredients in a cup with a spout.
• Mix all dry ingredients in a baking pan.
• Pour the butter and seasonings over the dry mix, stirring until each piece is coated.
• Bake for 1 hour, stirring every 15 minutes.
• Cool.
• Stir in an air tight container.
• Freezes well.