NACHOS

1 c Onions, small diced

2 Tbs Garlic, minced

1c Tomatoes, diced

1 tsp Onion Powder

1 tsp Paprika

1 Tbs Chili Powder

2 tsp Cumin, ground

1 tsp Garlic Powder

1 bag Tortilla chips

2 c Pico de Gallo

24 oz Mexican Cheese Blend

2 each Jalapeños, thinly sliced

1/2 c. Scallions, green part sliced

1 each Avocado, diced

1/4 c Sour Cream

Pico de Gallo

1/2 c Scallion, white part thinly sliced

2 Tbs Jalapeños, brunoise

1 c Tomatoes, small diced

1/4 c Cilantro, chopped

2 Tbs Canola Oil

1/4 c Lime Juice

Combine all ingredients together.

1
Heat a cast iron pot over medium-high heat and add 1/4 c. canola oil and onions. Sauté four to five minutes and then add garlic. Sauté four more minutes and add ground beef.
2
Cook ground beef for 10–12 minutes until golden brown. Use a spoon to break up ground beef into small pieces.
3
Add onion powder, garlic powder, paprika, cumin, Salt & Pepper Blend and tomatoes.
4
Cook for 5–7 minutes, stirring every few minutes.
5
In a cast iron pan, place one layer of tortilla chips on bottom, top with 1/3 of ground beef mixture. Add 1/3 of cheese on top of ground beef. Add 1/2 c. Pico de Gallo.
6
Continue with two more layers.
7
Place in a 375º oven until the cheese melts, about 4–5 minutes.
8
Remove from oven and top with 1 c. Pico de Gallo, diced avocado, scallions, sliced jalapeños and sour cream.