Mini Taco Nachos
Ready In: 30 mins
Serves: 6
Ingredients
- 1⁄2 lb ground beef
- 1⁄2 red onion, diced
- 2 serrano peppers, minced
- 2 teaspoons chili powder (or to taste)
- 1⁄2 teaspoon ground cumin (or to taste)
- 1⁄4 teaspoon ground coriander (or to taste)
- 1⁄4 teaspoon dried Mexican oregano (or to taste)
- 1⁄4 teaspoon garlic powder (or to taste)
- 1⁄4 teaspoon onion powder (or to taste)
- 1⁄4 teaspoon cayenne (or to taste)
- salt, to taste
- 1⁄4 cup beer
- 1 bunch green onion, sliced
- 1 cup shredded cheddar cheese
- 1 (12 1/4ounce) bag Tostitos Scoops
Directions
- Brown ground beef in a large skillet until browned and cooked through. Drain grease if necessary. Add onions and peppers and saute with meat until soft, about 3-5 minutes.
- Sprinkle seasonings (chili powder, cumin, coriander, oregano, garlic powder, onion powder, cayenne and salt) on meat mixture. Add beer and stir until mixture is combined and slightly reduced.
- ***At this point, you could store meat mixture in the fridge until ready to use or allow mixture to cool slightly before starting nacho assembly. ***You could also skip those first 2 steps if you have leftover taco meat!
- Line baking sheets with aluminum foil that's been sprayed with nonstick cooking spray.
- Spread out tortilla chips on baking sheet in rows. (I can usually get about 7 rows of 5 on each baking sheet).
- Fill each tortilla chip with 1-2 teaspoons of meat mixture. Then top each chip with 1-2 teaspoons of shredded cheese. Finally, sprinkle green onions on top of cheese.
- Bake at 375 degrees for 5-7 minutes.
- Serve with salsa, guacamole, sour cream and/or hot sauce!
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