Be it Cinco de Mayo or just any ol' gathering, nachos are always crowd pleasers, and super easy to put together.
Ingredients
1 large bag of tortilla chips
1 pound ground beef
1 small yellow onion, diced
2 tomatoes, diced
1 cup grated cheddar cheese
1 cup grated Monterey Jack cheese
1 jalapeno, diced
1 can black beans (or beans of choice)
1 whole avocado, pitted and diced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper
1/4 teaspoon cayenne pepper
Juice of 1 lime
1/2 teaspoon salt, to taste
Sour cream, optional
Scallions, optional
Cilantro, optional
Instructions
Heat olive oil in a skillet and add half the onion and the ground beef. Add salt and seasonings, and stir to combine. Cook until brown, then add the beans and half the jalapeno. Reduce heat to low and simmer until cooked through.
To make the pico de gallo, combine the other half of the onion with the tomato, other half of the jalapeno, half the lime juice, and salt and pepper to taste. Add cilantro if using. Cheat version: buy store-bought salsa.
To make the guacamole, dice the avocado and mix with the remaining lime juice and cilantro (and jalapeno, if desired). Smash avocado pieces to desired consistency. Season with salt and pepper to taste. Variation: leave diced avocado as is instead of making guacamole.
To build the nachos, place a layer of tortilla chips on a platter. Top with a layer of the beef/bean mixture and cheddar cheese. Then top with another layer of chips, another layer of beef/bean mixture, and the Monterey Jack cheese. Continue to layer.
Melt cheese in the oven at 325F for a few minutes, or microwave in 45 second increments until the cheese is melted and bubbly.
Top with pico de gallo, guacamole, scallions, cilantro, sour cream.
Ingredients
1 large bag of tortilla chips
1 pound ground beef
1 small yellow onion, diced
2 tomatoes, diced
1 cup grated cheddar cheese
1 cup grated Monterey Jack cheese
1 jalapeno, diced
1 can black beans (or beans of choice)
1 whole avocado, pitted and diced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper
1/4 teaspoon cayenne pepper
Juice of 1 lime
1/2 teaspoon salt, to taste
Sour cream, optional
Scallions, optional
Cilantro, optional
Instructions
Heat olive oil in a skillet and add half the onion and the ground beef. Add salt and seasonings, and stir to combine. Cook until brown, then add the beans and half the jalapeno. Reduce heat to low and simmer until cooked through.
To make the pico de gallo, combine the other half of the onion with the tomato, other half of the jalapeno, half the lime juice, and salt and pepper to taste. Add cilantro if using. Cheat version: buy store-bought salsa.
To make the guacamole, dice the avocado and mix with the remaining lime juice and cilantro (and jalapeno, if desired). Smash avocado pieces to desired consistency. Season with salt and pepper to taste. Variation: leave diced avocado as is instead of making guacamole.
To build the nachos, place a layer of tortilla chips on a platter. Top with a layer of the beef/bean mixture and cheddar cheese. Then top with another layer of chips, another layer of beef/bean mixture, and the Monterey Jack cheese. Continue to layer.
Melt cheese in the oven at 325F for a few minutes, or microwave in 45 second increments until the cheese is melted and bubbly.
Top with pico de gallo, guacamole, scallions, cilantro, sour cream.
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