Bringing Grandma's recipes to your kitchen, one slice at a time.


Steak and Shrimp Nachos



8 cups tortilla chips
1 pound chopped steak for tacos
15 ounces black beans or pinto beans rinsed and drained
1 cup bottled chunky salsa
1 1/2 cups shredded Monterey Jack cheese with jalapeno peppers cheddar cheese, Colby and Monterey Jack cheese, and/or Mexican cheese blend (6 ounces)
Optional toppings such as thinly sliced green onion snipped fresh cilantro, seeded and chopped fresh jalapeno pepper, pickled jalapeno slices, sour cream, and/or bottled chunky salsa


Preheat oven to 350 degrees F. Spread two-thirds of the tortilla chips on an 11- or 12-inch ovenproof platter or pizza pan; set aside.
In a large skillet cook chopped steak over medium heat until brown. Drain off fat.
Add the beans and the 1 cup salsa to the beef. Spoon about two-thirds of the mixture over chips. Sprinkle with 1 cup of the cheese. Bake about 10 minutes or until cheese melts. Remove from oven. Top with remaining chips, beef mixture, and cheese. Bake about 10 minutes more or until cheese melts.
If desired, top with green onion, cilantro, jalapeno pepper, pickled jalapeno slices, sour cream, and/or additional salsa.


Ribeye is a great steak for this.



Blackened seasoning-
¾ teaspoon paprika
½ tablespoon garlic powder
½ tablespoon onion powder
½ tablespoon dried thyme
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon oregano

Pico De Gallo-

4 plum tomatoes (seeded and diced)
1 small white onion (finely chopped)
2–3 jalapeño peppers (seeded and chopped)
½ cup fresh cilantro (chopped)
1 tablespoon fresh lime juice
salt (to taste)
1lb raw medium shrimp (peeled and deveined with tails removed)
Vegetable oil (for frying)
1 bag tortilla chips
2 cups shredded Mexican cheese blend
2 cups shredded iceberg lettuce
½ cup Mexican crema
3 green onions (sliced)


In a small bowl combine all of the ingredients for the blackened seasoning. Mix well and set aside.
In a bowl combine tomato, onion, peppers, and cilantro. Add lime juice and salt. Mix well. Cover and refrigerate until needed.
Heat a little bit of vegetable oil in a large skillet over medium-high heat. Season the shrimp with the blackened seasoning. Add the shrimp and sauté for 5-8 minutes, turning occasionally, until fully cooked.
Layout of the tortilla chips on a large baking sheet or individual microwave-safe plates. Top the tortilla chips evenly with the shredded cheese. If you are using a baking sheet place into the oven and bake at 350 degrees F. until the cheese has melted. If you are using a plate, you can microwave it until the cheese melts.
Top with pico del gallo, crema, lettuce, shrimp and green onion.

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Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?