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Ultimate Tailgate Nachos
Recipes
Ultimate Tailgate Nachos
8 servings
40 minutes total

Ingredients

  • 1 ripe Hass avocado
  • 3 limes, for juice/wedges
  • 16 oz pico de gallo, divided
  • 2 ¼ teaspoons adobo seasoning; divided
  • 2 tablespoons canola oil
  • 1 lb ground chuck
  • 8 oz diced fresh yellow onions
  • 1 (8 oz) jar taco sauce
  • ½ cup water
  • ¼ bunch fresh cilantro
  • 1 (9 oz) bag scoop-style tortilla chips
  • 8 oz shredded Mexican-style cheese blend (about 2 cups), divided
  • 1 cup sour cream
  • ½ cup sliced pickled jalapeños + ¼ cup brine

Steps

    1. Preheat oven to 400°F. Halve avocado, remove pit, and scoop flesh into medium bowl. Juice 2 limes (2 tablespoons); cut remaining lime into wedges. Add lime juice, 2 tablespoons pico de gallo, and ¼ teaspoon seasoning to bowl. Mash with fork until guacamole is smooth.
    2. Preheat large sauté pan on medium high 2–3 minutes. Place oil in pan, then add beef. Cook 3–4 minutes, without stirring, until browned. Stir, then cook 2–3 more minutes until no pink remains and beef is 160°F. Drain fat, then stir in onions and remaining 2 teaspoons seasoning. Cook 2–3 minutes until onions soften. Stir in taco sauce and water, bring to a simmer, and cook 5 minutes or until mixture thickens. Stir in shredded cheese until melted.
    3. Meanwhile, drain remaining pico de gallo. Chop cilantro coarsely (¼ cup). Whisk sour cream and jalapeño brine until combined. Place guacamole in center of serving platter; arrange lime wedges around bowl. Top chips evenly with beef mixture, pico de gallo, jalapeños, sour cream mixture, and cilantro; arrange on platter surrounding guacamole. Serve.

Amount per ⅛ recipe serving: Calories 510, Total Fat 34g, Sat Fat 13g, Trans Fat 0g, Chol 75mg, Sodium 1300mg, Total Carb 33g, Fiber 3g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 20g, Vitamin D 0%, Calc 20%, Iron 6%, Potassium 6%