Who says you can't have nachos for dinner? Loaded with hearty, filling toppings like ground beef and tons of veggies, this Mexican-food staple becomes a meal of its own.
- 1 pound ground beef
- 1/2 small red onion, minced
- 1/2 cup sweet red bell pepper, minced
- 2 tablespoons tomato paste
- 1 teaspoon ancho chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/8 teaspoon black pepper
- Dash of cayenne pepper, to taste
- 6 ounces taro chips (or tortilla chips of your choice)
- 8 ounces sharp cheddar cheese, grated (omit for dairy free)
Pico de Gallo
- 1 pound fresh tomatoes
- 1/2 fresh jalapeno, stem and seeds removed
- 1/2 cup fresh cilantro, about 2 handfuls
- 1/4 red onion
- 1 lime, juiced
- 1 clove garlic, crushed
- Pinch of salt
- Warm a large skillet to medium heat. Preheat oven to 350 degrees. Line a large, rimmed baking sheet with parchment paper and set aside. Brown the ground beef in the skillet, crumbling the meat into small pieces. After about 3 minutes, once the meat is partially cooked, drain any excess grease. Add the onions, bell peppers, tomato paste, and all the spices. Lightly simmer for 15 minutes, stirring occasionally.
- Lay the chips on the baking sheet, creating an even layer. Top with taco meat and shredded cheese. Bake for 7 to 10 minutes or until the cheese is fully melted and bubbly.
- While the nachos are baking, make the pico de gallo by finely chopping all ingredients and stirring together. Top the nachos with pico de gallo and any other desired toppings.
- Garnish with avocado slices, guacamole, black olives, hot sauce, shredded lettuce, or lime wedges.
- Recipe and image courtesy of Caroline Potter