Nacho Bites
From PartySugar [1] and Food Network [2]
Ingredients
- For Meat Filling
2 tablespoons corn oil
1 medium onion, chopped (1 cup)
2 cloves garlic, chopped
1 jalapeno pepper, stemmed, seeded (if you like it hot include the seeds) and minced
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
Kosher salt
4 whole peeled canned tomatoes, chopped and about 1/4 cup of their juices
3/4 pound lean ground sirloin beef
1/3 cup chicken broth
1/4 cup fresh cilantro leaves, roughly chopped
For nachos
12 Tostitos Scoops [3]
1/2-1 cup grated cheese (recommended a mixture of Gouda and extra sharp cheddar cheese)
Guacamole and Salsa, optional for serving
Directions
- Make ground beef filling: put the oil, onions, garlic, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes.
- Increase the heat to medium high, add the tomatoes, and their juices and boil to thicken, about 2 minutes.
- Stir in the beef and chicken broth, adjust the heat so the mixture simmers and cook until the beef is cooked through and the mixture thickens, about 15 minutes.
- Stir in cilantro, taste, and season with salt and pepper as desired. Remove from heat.
- Make the nachos: turn the oven to broil. Line a baking sheet with foil or parchment paper. Place 12 Tostitos scoops on the pan. Use only chips that are shaped like a bowl.
- Fill each scoop with 1/2 teaspoon of the ground beef mixture. Sprinkle with grated cheese to cover, taking care not to spill cheese all over the pan.
- Broil for 3-5 minutes, watching carefully to ensure they don't burn, until the cheese is melted, bubbly, and the chips are crisp and golden brown. Remove pan from oven.
- Working quickly, top each scoop with a small dollop of guacamole and a drop of salsa, if desired.
- Transfer to serving platter and enjoy!
Serves 3.
Information
- Category
- Appetizers, Finger Foods
- Cuisine
- Mexican