Chips & Queso

Need some more hatch mac? We’ve got it.

Large Hatch Mac

Nacho Tray

Red or green salsa, choice of protein, slaw, avocado crema, and scrambled egg.

Breakfast Taco

Charro Beans

Cheesy mac with your choice of meat, salsas and avocado crema.

Regular Hatch Mac

All 3 meats, rice, beans, queso, crushed chips, and smoked meat! Husker favorite!

Pipeline Burrito

Kids Quesadilla

Cheesy Goodness

Cheesy mac and your choice of smoked meats inside of a 14” griddled flour tortilla.

Hatch Mac Burrito

Rice, beans, queso and smoked meat filled burrito.

Chacho Burrito

6″ Corn or Flour Tortilla filled with choice of protein.

Regular Taco

Your choice of three proteins and two sides, includes tortillas.

Three Meats Meat Plate

Hatch Mac and smoked meat filled quesadilla, she thicc!

Hatch Mac Quesadilla

Chips & Salsa

Your choice of one protein and two sides.

The Big One Meat Plate

Freshly scrambled eggs and your choice of smoked meats inside of a 14” griddled flour tortilla.

Breakfast Burrito

This is nacho average dish, chips smothered in hatch queso and topped with your choice of protein.

Small Nacho

Your choice of two proteins and two sides, includes tortillas.

Two Meats Meat Plate

4.5″ Corn tortilla filled with choice of protein.

Street Taco

Heat the vegetable oil in a large pot over medium heat. Cut corn tortillas into triangles and fry them in batches until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels. Season with salt.

Make the Chips

In a medium saucepan over low heat, combine Velveeta cheese, cream cheese, salsa, diced jalapeños, cumin, garlic powder, and salt. Stir until melted and smooth.

Prepare the Queso

Serve the warm queso with the homemade tortilla chips on the side.

Serve

Velveeta Cheese

Cream Cheese

Salsa

Jalapeños (diced)

Cumin

Garlic Powder

Salt

In a large pot of salted boiling water, cook the macaroni pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat.

Brown the Beef

To the skillet with the beef, add the diced Hatch green chiles, garlic powder, onion powder, salt, and black pepper. Stir to combine and cook for 2-3 minutes.

Combine Ingredients

In a separate saucepan, combine the cream cheese, milk, and 1 cup of shredded cheddar cheese over medium heat. Stir until smooth and creamy.

Make the Cheese Sauce

Add the cooked macaroni to the beef mixture, then pour the cheese sauce over the top. Stir well to combine all ingredients.

Mix Everything Together

Transfer the mixture to a baking dish. Sprinkle the remaining cheddar cheese on top. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes until the cheese is bubbly and slightly golden.

Top and Serve

Hatch green chiles, diced

Ground beef

Macaroni pasta

Cheddar cheese, shredded

Cream cheese, softened

Milk

Garlic powder

Onion powder

Black pepper

Olive oil

Preheat your oven to 350°F (175°C). Spread the tortilla chips evenly on a large baking tray.

Prepare the Base

Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the tortilla chips.

Add Cheese

Pour the queso dip generously over the cheese-covered chips.

Add Queso

Add the drained black beans, diced tomatoes, and sliced jalapeños on top of the nachos.

Top with Ingredients

Place the baking tray in the oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.

Bake

Remove from the oven and let cool for a minute. Drizzle sour cream and add dollops of guacamole. Sprinkle with chopped green onions and cilantro.

Garnish

Serve immediately and enjoy your freakin buttload of queso nachos!

Tortilla chips

Shredded cheddar cheese

Shredded Monterey Jack cheese

Queso dip

Black beans, drained and rinsed

Diced tomatoes

Sliced jalapeños

Sour cream

Chopped green onions

Guacamole

Cilantro, chopped

In a bowl, combine shredded cabbage and grated carrots. Toss with lime juice, salt, and pepper to taste. Set aside.

Prepare the Slaw

In a blender, combine avocado, sour cream, lime juice, salt, and pepper. Blend until smooth and creamy. If too thick, add a bit of water to reach desired consistency.

Make the Avocado Crema

In a skillet, heat oil over medium heat. Add your choice of protein and cook until fully cooked through. Season with salt and pepper. Remove from heat.

Cook the Protein

In the same skillet, scramble the eggs until cooked to your liking. Season with salt and pepper.

Scramble the Eggs

Warm the tortillas in a dry skillet or microwave. On each tortilla, layer the scrambled eggs, cooked protein, slaw, and a dollop of avocado crema. Top with salsa.

Assemble the Tacos

Serve immediately while warm, with extra salsa and avocado crema on the side.

Tortillas

Eggs

Avocado

Sour Cream

Lime Juice

Cabbage

Carrots

Protein (chicken, beef, or tofu)

Red or Green Salsa

Pepper

Oil (for cooking)

Rinse the pinto beans under cold water and remove any debris. Place the beans in a large pot with 4 cups of water. Bring to a boil, then reduce heat and simmer for about 1-2 hours until tender.

Prepare the Beans

In a separate skillet, cook the bacon over medium heat until crispy. Remove the bacon and crumble it into pieces. Leave some bacon drippings in the skillet.

Cook the Bacon

In the same skillet with the bacon drippings, add the chopped onion, minced garlic, and chopped jalapeño pepper. Sauté until the onion is translucent.

Sauté Vegetables

Once the beans are tender, add the sautéed vegetables, crumbled bacon, diced tomatoes (with juice), chopped cilantro, lime juice, salt, and black pepper to the pot with the beans.

Stir well to combine and let the mixture simmer for an additional 15-20 minutes to allow the flavors to meld.

Simmer

Serve hot as a side dish or main dish, garnished with additional cilantro if desired.

pinto beans

water

bacon

onion

garlic

jalapeño pepper

diced tomatoes

cilantro

lime juice

salt

black pepper

In a large pot, bring salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Cook the Macaroni

In the same pot, melt butter over medium heat. Stir in flour and cook for about 1 minute. Gradually whisk in milk, stirring continuously until the sauce thickens. Add in cheddar cheese, salt, and black pepper, stirring until the cheese is fully melted and the sauce is smooth.

Prepare the Cheese Sauce

Add the cooked macaroni and diced meat into the cheese sauce, mixing well to fully combine.

In a bowl, mash the ripe avocado and mix in lime juice and chopped cilantro until smooth.

Prepare Avocado Crema

Spoon the cheesy mac into bowls, top with your choice of salsa, and add a dollop of avocado crema on top. Enjoy!

Elbow macaroni

Butter

All-purpose flour

Cooked meat (chicken, beef, or sausage), diced

Salsa (your choice)

Avocado, ripe

Lime juice

In a skillet, heat olive oil over medium heat. Add ground beef, shredded chicken, and pulled pork. Season with salt and pepper. Cook until all meats are fully cooked and browned.

Cook the Meats

In a separate pot, heat the cooked rice and black beans until warmed through.

Prepare the Rice and Beans

Lay a flour tortilla on a flat surface. In the center, layer the cooked meats, rice, black beans, queso cheese, crushed tortilla chips, smoked meat (if using), lettuce, tomato, sour cream, and salsa.

Assemble the Burrito

Fold in the sides of the tortilla and roll it up from the bottom to enclose the filling. Repeat with remaining tortillas.

Wrap the Burrito

Cut the burrito in half and serve with additional salsa and sour cream on the side.

Ground Beef

Shredded Chicken

Pulled Pork

Cooked Rice

Black Beans

Queso Cheese

Crushed Tortilla Chips

Smoked Meat (optional)

Flour Tortillas

Lettuce (shredded)

Tomato (diced)

Olive Oil

In a mixing bowl, combine shredded cheese, cooked chicken (if using), diced bell pepper, and cooked corn. Mix well until all ingredients are evenly distributed.

Prepare the Filling

Heat a skillet over medium heat and add 1 tablespoon of vegetable oil or butter. Place one tortilla in the skillet. Evenly spread half of the filling on one half of the tortilla, then fold the other half over to create a half-moon shape.

Assemble the Quesadilla

Cook for about 3-4 minutes on one side until golden brown and the cheese starts to melt. Carefully flip and cook for an additional 3-4 minutes on the other side.

Cook the Quesadilla

Repeat the process with the remaining tortillas and filling. Cut into wedges, serve with sour cream or salsa on the side.

Repeat and Serve

flour tortillas

shredded cheese (cheddar or mozzarella)

cooked chicken, shredded (optional)

bell pepper, diced

cooked corn (frozen or fresh)

vegetable oil or butter

sour cream or salsa (for serving)

Prepare the Pasta

In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until lightly golden. Gradually whisk in milk, stirring constantly, until the mixture thickens.

Remove the saucepan from heat and stir in shredded sharp cheddar and Monterey Jack cheeses until melted and smooth. Add salt, black pepper, garlic powder, and paprika.

Add Cheeses and Seasonings

Fold in the cooked macaroni and diced Hatch green chiles until well coated with the cheese sauce.

Combine with Macaroni

Transfer the mac and cheese to a serving dish and enjoy warm.

Sharp cheddar cheese, shredded

Monterey Jack cheese, shredded

Paprika

Cook Macaroni

In the same pot, melt butter over medium heat. Stir in flour and cook for about 1 minute. Gradually whisk in milk, continuing to stir until the mixture thickens. Add salt, black pepper, and shredded cheddar cheese. Stir until the cheese is melted and the sauce is smooth.

Make Cheese Sauce

Add the cooked macaroni and your choice of smoked meats to the cheese sauce. Mix well to combine.