Nachos

Game Day Nachos

When it comes to nachos, go big or go home. This sirloin-topped, veggie-stacked, cheese covered mountain of tortilla chips is the ultimate game day Nachos Recipe. Divvy it up and serve it as a meal or let it be the crown jewel of your party spread. Want to jazz up the dressings? Set up a D-I-Y toppings bar and let your guests go wild on everything from avocado to sour cream. Cook the beef and bean combo in Kettle & Fire Beef Cooking Broth for an even juicier, collagen-packed, protein party.

Nachos
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Nachos

Cuisine American
Keyword game day, side dish
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 entree servings

Ingredients

  • 2 bags corn tortilla chips in 2 colors or different flavors Anything goes, get creative!

Pico de Gallo Salsa:

  • 4 vine ripe tomatoes seeded and chopped
  • 1 jalapeno pepper seeded and finely chopped, for medium to hot heat level
  • 1 small white onion chopped
  • 1/4 cup cilantro leaves finely chopped (substitute parsley if you’re not a cilantro fan)
  • Salt

Beef and Beans Topping:

  • 1 tbsp extra-virgin olive oil
  • 1 lb ground sirloin
  • ½ cup Kettle & Fire Beef Cooking Broth
  • 2 cloves garlic chopped
  • 1 small onion chopped
  • 1 jalapeno pepper seeded and chopped
  • 1 tsp salt
  • 1 1/2 tsp chili powder
  • 1 1/2 ground cumin half a palmful
  • 1 tbsp cayenne pepper sauce giving you medium to hot heat level
  • 1 can black beans 15 ounces, drained

Cheese Sauce:

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk
  • 3/4 lb pepper jack cheese, shredded, about 2 1/2 cups

Optional Toppings:

  • Sour cream
  • Chopped scallions
  • Chopped black olives
  • Diced pimento
  • Sliced avocado dressed with lemon juice
  • Hot pepper sauce

Instructions

  1. Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.

  2. Combine salsa ingredients in a bowl and set aside for flavors to marry.

  3. Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and Kettle & Fire Beef Cooking Broth and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.

  4. In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.

  5. Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

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