I’ve been making these nachos for so long, I can’t believe I’ve never posted them to the blog! I even mentioned I would get them on the blog this fall in one of my Instagram Stories a couple weeks ago. Tonight, my Washington Commanders take on the Chicago Bears so it seemed like: if not now, when? These are delicious and come together quickly…and will be devoured just as quickly. Serve these up with my guacamole and you’ll be in heaven. Of course, if you want to make uber-traditional nachos, I have you covered there as well!
Game Day Nachos
Onion, minced
½ lb 85% lean beef
2 garlic cloves, minced
1 chipotle in Adobo, minced
1 tbsp Adobo seasoning
Tortilla chips
Jalapeño pepper, sliced thin
1 lb Mexican blend shredded cheese
Green onion, sliced thin
Guacamole (optional)
Mexican Crema or sour cream (optional)
Pico de Gallo (optional, see below)
Pico Rapido
½ red onion, chopped
½ jalepeño pepper, chopped
Garlic clove, minced
Fistful of cilantro leaves
Juice from 1 lime
Large ripe tomato, chopped
¼ tsp cumin
Preheat the oven to 400 degrees.
In a skillet, heat some olive oil over medium-high heat. Saute the onion, with a pinch of salt, until softened.
Add the beef, seasoning it with kosher salt and black pepper, and cook until just no longer pink.
While the beef cooks away, place all of the Pico ingredients, except for the tomato into a min-prep and pulse a few times until minced. Add in the tomato, a pinch of salt and pepper, and pulse 2 or 3 times. Pour into a bowl and stir in the cumin. Place in the refrigerator until ready to eat.
Once the meat has browned, Add in the garlic, chipotle, and adobo seasoning and stir to combine. Add in about ¼ cup water and continue to cook, stirring often, until the liquid evaporates.
In a 13x9 casserole dish, place a layer of chips down, top with half of the beef mixture, half of the sliced jalepeños, and half of the cheese. Repeat the layering once more.
Place in the oven and bake until melted and bubbling, about 12 mins or so. If making guacamole, do so while the nachos bake (you can sub in some pico for the diced tomato in the linked guacamole recipe above).
Once the nachos are melted and delicious, remove from the oven and let sit for a few minutes. Top with the sliced green onions and serve with guacamole, salsa, and some crema.
______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.
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