September 2nd, 2011 by Erin Gennow


Football Food Friday


Nachos are a common game day food.  Feel free to jazz them up with any salsa or cheese of your choice.  Add more spicy heat to the meat or jalapenos if you like them spicy.

Prep Time: 10-15 minutes

Cook Time: 10 minutes

Serving Size: 6-8


1 lb. ground beef (or turkey)

1 onion, minced

1 garlic clove, smashed and peeled

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon ground mustard

1 teaspoon paprika

½ to 1 teaspoon ground cayenne pepper

1 tablespoon tomato paste

¼ cup of beef stock, or water

Sea salt and freshly ground black pepper

1 bag of round corn chips

12 oz. shredded cheddar cheese, grated

2 tablespoons fresh cilantro, chopped

1 avocado, peeled and diced small

Pico de gallo, or your favorite salsa


2 rimmed baking sheet


Turn your oven on to high broil.

Season the ground beef with sea salt and freshly ground black pepper.  Heat a skillet over medium heat.  Add 1 tablespoon of olive oil to the skillet.  When the oil is hot add in the minced onion.  Sauté for about 5 minutes over medium heat, or until soft and translucent.

Add in the smashed garlic clove and sauté for another couple of minutes.  When you can smell the garlic, remove the smashed clove and discard.

Add in the 1 teaspoon ground cumin, 1 teaspoon ground mustard, 1 teaspoon paprika, and ½ a teaspoon cayenne pepper to the meat in the skillet.  Sauté for about 5-8 more minutes, stirring occasionally to cook the meat on all sides.

Stir the tomato paste and the ¼ cup of beef stock (or water) together.  Pour the tomato paste/stock mixture into the skillet, scraping up any brown bits on the bottom of the pan.  Cook for another few minutes to fully cook the meat, combine all the flavors and reduce the liquid a bit.  When the meat is cooked and the sauce has thickened a bit turn the heat to low just to keep the meat warm.

Spray each baking sheet with non-stick spray.  Spread out a layer of corn chips on each pan.  Sprinkle with grated cheddar cheese.  Spread with another layer of corn chips and sprinkle with more grated cheddar cheese.

Put the chips and cheese in the oven under the broiler and broil just until the cheese melts.  Watch closely.  Remove the chips from the oven.  Add the meat on top of the chips, sprinkle with a bit more cheese, and return to the oven for just another minute or so to melt the last of the cheese.

Sprinkle with chopped fresh cilantro and serve with diced avocado and salsa on the side.

Nachos 2

Nachos 2

A year ago on The Daily Morsel


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