Say what you want, among all of the tailgating recipes out there, nachos are always a sure-fire hit with football fans. Is it the endless combinations of meat, cheeses, and toppings that are so hard to resist? The fact that they are easy to transport and reheat is another bonus on game day. Whatever the reasons, nachos are the one finger food you need to have on hand prior to kick-off. Short on time? No worries, this recipe uses only simple ingredients and takes less than 30 minutes to prepare.
- 5 cups corn tortilla chips
- 1 pound extra lean ground beef
- 2 garlic cloves (minced)
- 1 can (4.5 ounces) chopped green chilies, drained
- 1 oz. taco seasoning mix
- 2 Roma tomatoes, chopped
- 2 medium green onions, sliced
- 1 can black beans, rinsed and drained
- 2 cups finely shredded Colby-Monterey Jack cheese
- Preheat oven to 400°F. Line a 15x10x1-inch pan with aluminum foil and spray with non-stick cooking spray. Spread half of the tortilla chips evenly on your pan and set aside.
- In an 8-inch nonstick skillet, cook beef over medium heat. Stir occasionally, until beef is brown. Drain meat. Stir in taco seasoning mix, minced garlic and green chiles. Cook an additional 2 to 3 minutes or until beef is thoroughly cooked and seasoning is thoroughly combined.
- Arrange half of beef mixture on tortilla chips. Layer with half of the other toppings. Repeat layers ending with cheese on top. Bake 10 to 12 minutes or until cheese is melted. Add additional fresh toppings, such as sour cream or guacamole, if desired.
- Serve up to your favorite football fans. Chances are pretty good that these nachos will become one of your most requested tailgating recipes.
If, by chance, your nachos don’t get gobbled up before they cool off, you can reheat them on a cookie sheet in the oven at 275°F. Although you might be tempted to take a shortcut by using microwave, don’t do it — you’ll end up with soggy nachos.
Serving size: 8
Total time: 25 min