These nachos have all of the beef, cheese, and spices you crave on game day. Don’t be afraid to skip the cheese to make it dairy free, and you can also have fun with which type of root vegetable chip you use as the base. Garnish with anything from avocado slices to black olives or lime wedges.
This recipe is courtesy of Caroline Potter.
- 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
- 1 Dash of cayenne pepper, to taste
- 6 Ounces taro chip
- 8 Ounces sharp Cheddar cheese, grated (omit for dairy-free)
Pico de Gallo
- 1 Pound fresh tomatoes
- 1/2 fresh jalapeño, stem and seeds removed
- 1/2 Cup fresh cilantro
- 1/4 red onion
- 1 lime, juiced
- 1 clove garlic, crushed
- 1 Pinch of salt
Warm a large skillet to medium heat. Preheat oven to 350 degrees F. 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 out any excess grease. Add in the onions, bell peppers, tomato paste, and all the spices. Lightly simmer for 15 minutes, stirring occasionally.
Lay the chips out on the baking sheet, creating an even layer with not too many chips piled on top of each other. Top with the taco meat and shredded cheese.
Bake for 7 to 10 minutes or until the cheese is fully melted and bubbly.
Pico de Gallo
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.