Surely Paul could have made the gospel more palatable – and less dangerous – by saying it was about something else. Something cleaner and less ridiculous than the cross. Something more glorious. Less disgusting. He didn’t do that, though. “I decided,” Paul said, “to know nothing among you except Jesus Christ and Him crucified” (1 Cor. 2:2). In the face of the worst cultural prejudice imaginable, he fixed the entire gospel squarely and immovably on the fact that Jesus was tacked to a stauros and left to die. If he had been trying to find a surefire way to turn first-century people off from his “good news,” he couldn’t have done better than that! So why did he do it? It’s simple. He did it because he knew that leaving the cross out, or running past it with a glance, or making it peripheral to the gospel, or allowing anything else to displace it at the center of the gospel would make it, finally, no gospel at all.

Greg Gilbert

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains		Emlive01	4	servings

INGREDIENTS

6		Flour tortillas; cut into eighths
6		Corn tortillas; cut into eighths
		Oil; for frying
		Emeril's Essence; see * Note
1	tb	Olive oil
1	lb	Lean ground beef
1	c	Minced onions
		Salt; to taste
		Cayenne pepper; to taste
1	tb	Chili powder
1	ts	Cumin
1	tb	Minced garlic
1	c	Veal stock
1/4	lb	Grated Cheddar cheese –; (abt 1 cup)
1/4	lb	Grated Jalapeno Monterey Jack cheese; (abt 1 cup)
1	c	Shredded lettuce
1	c	Peeled; seeded and chopped Roma tomatoes
1/2	c	Sour cream
1/4	c	Pickled jalapenos
1	tb	Chopped cilantro

INSTRUCTIONS

* Note: See the "Emeril's Essence Information" recipe which is
included in this collection.
Preheat the fryer. When the oil is hot, fry the tortillas in batches,
until crispy, about 2 to 3 minutes, stirring constantly. Remove the
chips from the oil and drain on a paper-lined plate. Season the chips
with Emeril's Essence. In a large saute pan, heat the oil. When the
oil is hot, add the ground beef, stirring constantly. Season the beef
with Essence. Brown the beef for 2 minutes. Add the onions and
continue to brown for 3 to 4 minutes. Stir in the chili powder,
cumin, and garlic. Add the stock and bring the liquid to a simmer.
Simmer for 2 to 3 minutes, or until the liquid reduces by 1/4. Remove
the pan from the heat. Lay the chips on a large platter. Spoon the
beef mixture over the chips. Sprinkle the meat with the two cheeses.
Top the cheese with the lettuce, tomatoes, sour cream and jalapenos.
Garnish the nachos with the cilantro. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1A49 broadcast 10-06-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-07-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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