When someone shows you a picture of their nacho platter; you will be thinking of nachos until you finally cave and make some nachos.
We love when our customers think outside the box and inspire us!
Nachos; obviously we would use our Taco Enhancer, but not today. A friend made herself some vegan nachos with our Maple Mustard Hamonizer and we couldn’t be more thrilled with the results with our own nacho experiment.
And THIS… is what we love about our products. The versatility and adaptability; these blends want to be free of labels!
We based this recipe on ingredients that we could find that morning at the farmers market. All we had to do was add some chips, sour cream and cheese to the list of ingredients. (but don’t most of us already have those currently in our possession at all times?)
Tomatoes have been eaten daily here since they started popping up, so no brainer they were going to make an appearance here. We made a quick, fresh tomato salsa to add on top after these nachos came out of the oven. Resulting in a vibrant, fresh bite to go with our naughty, cheesy chips; balance my friends.
We were able to locally source the beef, the tomatoes, the jalapeno, the green peppers, the green onions, the red onions, the garlic and the crafted spice blend! 😉
Results? A nacho platter you can feel good about.
So source out your local farmers markets, or your neighbours vegetable garden, and enjoy.
- 1 lb lean ground beef
- 1 large red onion, diced
- 2 garlic cloves, minced
- 2 tbsp + 1/2 tbsp Big Cove Foods ‘Maple Mustard Hamonizer’ spice blends
- 2 small green peppers, diced
- 2 tomatoes, cored, seeded and diced
- 2 green onions, sliced thin
- 1 lime, juiced
- 1-2 jalapenos, sliced thin
- 2 cups Monterey jack cheese, grated
- Tortilla chips (we used the family size)
- Sour cream
- In a medium bowl, add 1/3 cup of the diced red onion, diced tomatoes, 1/3 cup diced green peppers, lime juice, 1/2 tbsp Maple Mustard Hamonizer and 1 tsp salt. Mix and set aside to let all those flavours mingle.
- Preheat the oven to 425.
- In a large pan over medium-heat, heat 1 tbsp of oil in the pan. Add the remaining diced red onion and cook until softened; add the garlic and 2 tbsp Maple Mustard Hamonizer and cook for an additional minute.
- Add the ground beef and cook fully, breaking up larger pieces as it cooks. Add the diced green peppers at the end for about a minute and remove from heat. Allow to cool slightly before layering your nachos.
- Take a sheet pan, approximately 9 x 13, and coat with butter or cooking spray (or line with tin foil).
- Layer the bottom evenly with tortilla chips; then add a layer of beef mixture followed by a layer of cheese. Repeat ending with a layer of cheese on top and sprinkle the sliced green onions evenly.
- Bake for about 8-10 minutes, or until cheese is all melty.
- Remove from oven and evenly spread the tomato mixture over the nachos and finish with jalapenos! Drizzle with sour cream.