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Preparation time
15 minutes
Total time:
30 minutes
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Ingredients
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30 mL (2 tbsp.) olive oil
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1 small yellow onion, coarsely chopped
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300 g (⅔ lb.) ground veal, turkey, or chicken
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To taste, salt and freshly ground pepper
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About 350-400 g corn chips
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1 Charcutiers Pork Shop dry sausage (Leeroy or another type), thinly sliced
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5 baby potatoes, blanched and thinly sliced
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½ green pepper, diced
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½ red pepper, diced
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2-3 kale leaves, minced (stems removed)
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About 200 g Classic OKA cheese, grated
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60 (¼ cup) sour cream or Greek yogurt
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To taste, maple syrup
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Directions
- Preheat the oven to 180°C (350°F).
- Heat oil in a large skillet over medium-high heat and then brown the chopped onion.
- Add ground meat. Season to taste.
- Fry until meat is well cooked. Drain and set aside.
- Spread out the corn chips on a large baking sheet. Top with the other ingredients (except the sour cream and maple syrup), finishing with the cheese.
- Place in the oven on the centre rack and bake for 13 minutes. Set the oven to broil and continue cooking for about 2 minutes, watching to make sure nachos don't burn.
- Just before serving, garnish with scattered dollops of sour cream and drizzle on a little maple syrup.
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