10 0z Cheese (cheddar, Monterey Jack or Provolone)
1 Red Onion
1 Jalapeño
2 Tomatoes
1 Bunch of cilantro
1 Cup Guacamole
1/2 Cup Sour Cream or Creme Fraiche
Lime Slices
Hot Sauce
Directions
Preheat oven Broiler
Add 1-3 Teaspoons chili powder and 1 t salt to the beef as it is
browning after all the meat is nicely browned, remove from the pan and
set aside. This is also awesome to make with our bulk Tuscan sausage BTW
– if you use that, omit the salt
Add 1-3 Teaspoons chili powder and 1 t salt to the beef as it is
browning after all the meat is nicely browned, remove from the pan and
set aside. This is also awesome to make with our bulk Tuscan sausage BTW
– if you use that, omit the salt
Take one large bag of organic tortilla chips and set out on a sheet tray, about 3 chips deep
Sprinkle with the crumbled meat and sprinkle 10 oz grated cheese on top, we like milk cheddar, Monterey Jack or Provolone
Broil until cheese is bubbling and brown, about 10 mins
While the nachos are baking, thinly slice 1 red onion, finely chop 2
tomatoes, roughly chop 1 bunch cilantro and thinly slice one whole
jalapeño pepper
Sprinkle the herbs and veggies evenly over the nachos and top with 1 c
prepared guacamole, 1/2 c sour cream or creme fraiche and 2 sliced
limes. Drizzle with your favorite hot sauce. (we like Marie Sharp’s!)