Whether it's for a large party or a fun family night in, these nachos are easy to make and will be a hit! Crispy nachos covered in seasoned ground beef are topped in a delicious tomato and bean mixture that is soaked in tequila.
Ingredients:
- 1 c tomato, chopped
- 15 oz beans, drained (I used Great Northern)
- 1 jalapeno pepper, finely minced
- Juice from 1/2 lime
- 1 tbsp fresh cilantro chopped
- 1/2 c corn, drained
- 2 tbsp avocado oil
- 1/4 c onion, minced
- 1/2 c green pepper, minced
- 1 large clove garlic, finely minced
- 1 lb ground beef
- 1/4 c tequila, divided
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp red pepper flakes
- 1/4 tsp garlic powder
- 1 c Monterey jack cheese, shredded; divided
- 1 c sharp cheddar cheese, shredded; divided
- Salt, to taste
- Pepper, to taste
- Sour cream, to taste
- 1 package tortilla chips
Directions:
Preheat oven to 375 degrees.
In a medium bowl, combine the tomato, beans, jalapeno pepper, lime juice, cilantro, corn, and 2 tablespoons of the tequila. Season with salt and pepper, to taste. Set side.
Heat the avocado oil in a large skillet over medium heat. Add the onion and green pepper, and cook until the onions are translucent. Stir in the garlic and cook for 1 minute longer. Crumble the ground beef into the skillet and season with the chili powder, cumin, red pepper flakes, and garlic powder. When the beef is no longer pink, pour the remaining 2 tablespoons of tequila into the skillet. Reduce the heat to low and cook for 1 minute longer. Season the beef with salt and pepper, to taste.
Heat the avocado oil in a large skillet over medium heat. Add the onion and green pepper, and cook until the onions are translucent. Stir in the garlic and cook for 1 minute longer. Crumble the ground beef into the skillet and season with the chili powder, cumin, red pepper flakes, and garlic powder. When the beef is no longer pink, pour the remaining 2 tablespoons of tequila into the skillet. Reduce the heat to low and cook for 1 minute longer. Season the beef with salt and pepper, to taste.
Assemble the nachos. Place the tortilla chips on a large, lightly greased baking sheet. Spoon the beef mixture evenly on top. Sprinkle 1/2 c of the Monterey jack cheese and 1/2 c of the cheddar cheese over all. Using a slotted spoon, evenly spoon the tomato mixture over all and then top with the remaining cheese.
Bake in a preheated oven for 8 minutes, or until the cheese is melted. Garnish with cilantro and serve with sour cream, if desired.
Enjoy!
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