Ronco Pizza & More Instruction/Recipe Booklet page 19

Beef Fajita Nachos
1 bag tortilla chips
½ can black beans, drained
1 cup Mexican cheese, shredded
10 ounces pre-cooked beef fajita meat, diced
¼ red onion, diced
½ green bell pepper diced
¼ cup pickled jalapeños, sliced
2 tbsp. sour cream to garnish
¼ cup salsa to garnish
¼ cup guacamole to garnish
1. Layer 20-30 tortilla chips in a flat layer on the Baking Pan. Do not stack chips too high.
2. Top with black beans, cheese, beef fajita meat, red onion, bell pepper and jalapeños.
3. Bake for 4-7 minutes to melt cheese and warm beef fajita meat. Let pan cool for 2-3
minutes before serving. Serve pan of nachos with sour cream, guacamole and salsa.
Garlic Parmesan Wings
12 chicken wings/drumettes
— salt and pepper to taste
4 tbsp. salted butter
¼ cup parmesan cheese, grated
1 tsp. garlic powder
1 tbsp. parsley, dried
— ranch or blue cheese dipping sauce
1. Arrange wings on the Baking Pan so
that they are not touching, making sure that none stick out past the edge. Salt and
pepper to taste.
2. Place Baking Pan in oven and set timer for 30 minutes. At 15 minute mark, remove
pan from oven to turn the wings over. Drain off any excess grease. Return pan to
oven and bake for the remaining 15 minutes.
3. In a medium sized bowl, combine butter, parmesan, garlic, parsley, salt and pepper.
4. Remove wings from oven. Toss wings in a bowl with garlic parmesan sauce to coat
and return to oven for 4-5 minutes. Serve with your favorite dipping sauce.
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