Free shipping for orders over $75

🇪🇺 EUROPE BUY ON HEATSUPPLY AND SWEETPEPPER ! 🇪🇺

All dressed nachos

Préparation :25 min

Cuisson :30 min

Portions :One extra large nachos

For the meat

30 ml (2 tbsp) olive oil
450g ground beef
1 onion, finely chopped
2 cloves garlic, finely chopped
2.5 ml (½ tsp.) salt
5 ml (1 tsp.) sweet paprika
10 ml (2 tsp.) chili powder
10 ml (2 teaspoons) dried oregano
60 ml (4 tbsp.) Vertigo sauce (or more, to taste)
30 ml (2 tbsp.) sugar
60 ml (¼ cup) chicken broth

For the nachos

One bag of Restaurant-style tostitos
500 ml (2 cups) grated mozzarella cheese
125 ml (½ cup) pitted olives
1 bell pepper, sliced
1 small Jalapeño, thinly sliced
1 avocado, in small cubes
2 green onions, chopped
125 ml (½ cup) fresh cilantro, chopped

For meat:

In a large non-stick skillet, heat oil over high heat and add meat and onions.
Cook, stirring regularly to break up the meat. Once the meat is almost cooked, add the garlic and continue cooking for 3 to 5 minutes.
Add salt, paprika, chili powder and oregano. Cook for an additional 2 minutes, stirring.
Add sauce, sugar and broth. Continue cooking over high heat, stirring regularly. Cook until the liquid is completely evaporated. Remove from heat and set aside.

For the nachos:

Preheat oven to broil with the oven rack in the center position.
Place corn chips on a large baking sheet.
Add cheese to nachos, then olives and bell pepper. Bake until cheese is melted and chips are golden brown.
Remove from oven and add meat and all other ingredients. Add a few extra drops of hot sauce if desired.

Autres recettes