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Oh maaaan. These nachos were really, really legit. I inhaled these… Couldn’t stop eating them!!!

Crisp tortilla chips with beef that had just the right amount of heat, plus a mix of melted sharp cheddar and monterey jack and finally topped with fresh pico de gallo and sliced avocados! My mouth is watering just typing this up. These are definitely the perfect Superbowl snack!

You really need to DOUBLE layer your nachos. Yup, scatter a bit of tortilla chips, cheese and beef to a baking tray, then do that all over again. Really makes a huge difference in getting cheese and beef to most chips.

For this recipe I ditched the Tostitos for something a bit different, the brand I picked up was called La Vista Nachos. So delicious and added a bit more authentic flavour. I also made my own taco seasoning, super easy stuff if you have the ingredients in your pantry. Also passed on the mozzarella and used monterey jack, which tasted better when the nachos cooled down (vs the hard mozzarella). Perfect to go with a glass of Coke – seriously, water doesn’t work with this.

Nachos w Pico De Gallo

Beef Seasoning (good for 1 pound beef)

1 teaspoon Chili Powder
1 tsp Cayenne Pepper
1-1/2 teaspoon Ground Cumin
1/2 teaspoon Paprika
1/2 teaspoon Crushed Red Pepper
1/2 teaspoon Salt
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Dried Oregano
1/4 teaspoon Black Pepper

Taco Building

1 Tablespoon Olive Oil
1/2 Yellow Onion, Diced
2 pounds Ground Beef
1/2 cup Hot Water
Tortilla Chips
1-1/2 cup Grated Cheddar Cheese
1-1/2 cup Monterey Jack Cheese
6 whole Roma Tomatoes, Diced
1 whole Jalapeno, Diced Finely
1/2 bunch Cilantro Leaves, Chopped
½ red onion
Juice Of 1 Lime
1/2 teaspoon Salt
1 whole Avocado, Pitted And Diced
Sour Cream

In a skillet over medium-high heat, add the olive oil and half the onion. Cook it until starting to soften, then add the ground beef. Cook the meat until it’s totally browned, then drain the fat. Add the chili powder, paprika, cumin, crushed red pepper, salt, and pepper and stir to combine. Add the beans and hot water and stir. Reduce the heat to low and simmer while you prepare the other ingredients.

To make the pico de gallo, combine the other half of the onion with the tomato, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt. Stir it together and set it aside.

Heat oven to 400 deg

To build the nachos, place a layer of tortilla chips on a platter or plate. Top with a layer of the beef mixture, then all but 1/4 cup of the cheddar cheese. Add another layer of chips, another layer of the beef/bean mixture, and the Monterey Jack cheese. Add a final small layer of chips, then a small layer of beef, then a final sprinkling of cheddar.

Bake 5-6 min.

Immediately sprinkle on the diced avocado and plenty of pico de gallo + sour cream.