SKILLET BEEF NACHOS

Overview

3 MIN

Prep Time

25 MIN

Total Time

EASY

Skill Level

8

Servings

Ingredients

  • 1 lb 44 Farms Angus Ground Beef
  • 1 c Onions, small diced
  • 2 Tbs Garlic, minced
  • 2 tsp 44 Farms Salt & Pepper Blend
  • 1 c 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 Jalapeños, thinly sliced
  • 1/2 c Scallions, green part sliced
  • 1 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
  • 1 tsp 44 Farms Salt & Pepper Blend

Instructions

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.

Chef's Tip

Brunsoise is a very small dice. 1/8” x 1/8” cut.