When cooking for Cinco de Mayo, I typically use every dish in the house and do a buffet style taco bar. This year I wanted to do something simple that was still filling and festive for the holiday and so I give you not your typical nachos, they are a true meal not just a side dish!
Nachos
INGREDIENTS:
2 Tablespoons of olive oil
1-2 lbs of 90% lean ground beef
1 chopped yellow onion
1 can of green chile peppers
1 chopped and seeded red bell pepper
1 teaspoon chipotle chiles
1 teaspoon paprika
1 teaspoon of cumin (ground or whole works)
1 teaspoon dried oregano
A pinch of salt and black pepper
1 1/4 cup of red enchilada sauce
1/2 cup of cooked rice
1 can of rinsed and drained black beans
1/2 cup of fresh cilantro plus more for serving
Juice of 1 lime
As much Mexican cheese as your little heart desires
Sliced avocado for serving
METHOD:
Preheat oven to 425 degrees F.
In a small sauce pan heat 1 cup of water with 1/2 cup of rice. Bring to a boil then reduce to a simmer for 15 minutes.
While the rice is cooking, heat the olive oil in a large cast iron skillet over medium heat. When the oil is hot, add the onion, green chiles, red peppers, chipotle, paprika, cumin, oregano, and the salt and pepper. Cook, stirring occasionally, until fragrant 8-10 minutes.
In a seperate skillet, cook the ground beef on medium. Chop into small chunks with a spatula. You can use oil but I prefer not to. Once cooked, add into the cast iron skillet with the other ingredients.
Stir in the enchilada sauce along with the rice, beans, cilantro, and lime juice. Sprinkle cheese on top over the bed of rice, meat, and veggies. Add tortilla chips gently on the top then cover in another layer of cheese. Place the cast iron in the oven and bake for 8-10 minutes.
Serve in the skillet topped with more chopped cilantro, sliced avocado, and olives for an optional topping. Enjoy!
Comments