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Preparation time
10 minutes
Total time:
29 minutes
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Ingredients
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15 mL (1 tbsp) olive oil
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10-12 Brussels sprouts, leaves separated
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450 g (1 lb) medium ground beef
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1 onion, chopped
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30 mL (2 tbsp) taco seasoning
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45 mL (3 tbsp) store-bought cheese sauce
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250 ml (1 cup) Cheddar, shredded
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250 ml (1 cup) Monterey Jack, shredded
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1 bag (350 g) tortilla chips
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125 mL (1/2 cup) red onion, chopped
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125 mL (1/2 cup) whole kernel corn
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125 mL (1/2 cup) black beans
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30 to 60 ml (2 to 4 tablespoons) Jalapenos, sliced
Toppings
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1 avocado, mashed
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1 lime juice and zest, to taste
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45 mL (3 tbsp) olive oil
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1 tomato, diced
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125 mL (1/2 cup) salsa
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125 mL (1/2 cup) sour cream or plain Greek yogurt
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30 mL (2 tbsp) of green onion, chopped
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Directions
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In a non-stick pan, heat half of the oil. Cook the Brussels sprouts for 3-5 minutes. Set aside.
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In the same pan, heat the remaining oil. Cook the meat for 3 minutes. Add the onions and garlic and cook for 1-2 minutes. Add the seasoning. Cook for 1 minute. Remove from the heat. Add the cheese sauce. Combine. Set aside.
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In a bowl, mix both cheeses.
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On a baking tray, place half of the chips, half of all the ingredients and half of the meat mixture. Add the rest of the chips to make a second layer. Add the rest of the cheese.
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Bake at 275° C (500° F) for 5-8 minutes, or until the cheese is melted.
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In the meantime, prepare the toppings. In a bowl, mix the avocado, lime juice and oil. Season. Set aside. In another bowl, mix the tomato and salsa. Set aside.
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Remove the tray from the oven. Finish assembling the nachos. Add the remaining ingredients and the rest of the meat mixture.
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Serve immediately with the toppings.
Chef’s secret
- Mixing the cheddar with a more flavourful cheese, such as raclette, boosts the flavour of the nachos and makes them even more delicious.
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