Here’s a tasty meal for family fun nights!
* 1/4 cup Red Onion
* 1 Tomato (diced small)
* 1 Garlic (grated)
* 2 tbsps Lime Juice (fresh lime juice)
* 1/4 cup Cilantro
* 1 tsp Sea Salt (to taste)
*1 lb Extra Lean Ground Beef
* 2 tbsps Taco Seasoning
* 1 tbsp Extra Virgin Olive Oil
* 1/4 cup Red Onion (diced)
* 1/2 Garlic (grated)
* 8 cups Corn Tortilla Chips
* 4 ozs Mozzarella Cheese
* 2 stalks Green Onion (chopped up)
* 1 Jalapeno Pepper (cut up)
* 1/2 cup Plain Greek Yogurt (for the top when nachos are done)
✨ To prepare the Pico de Gallo, combine the tomatoes, garlic, one-quarter of the chopped red onion, cilantro, and lime juice in a medium non-reactive bowl. Season generously with sea salt and stir to combine. Cover and set aside
✨ Place the top oven rack in the centre position and pre-heat oven to 350°F. Line a large, rimmed baking sheet with parchment paper and set aside.
✨ Heat the olive oil in a large skillet over medium heat. Add the beef and break it up into small pieces with a spatula. Add 2 tablespoons of the taco seasoning and stir to combine. Cook, stirring occasionally until the beef is browned. Remove from heat and set aside.
✨ Add the beef and break it up into small pieces with a spatula. Add 2 tablespoons of the taco seasoning mix and stir to combine. Cook, stirring occasionally until the beef is browned. Remove from heat and set aside.
✨ Spread the tortilla chips into an even, overlapping layer on the prepared baking sheet. Using a slotted spoon, evenly distribute the seasoned, browned beef on top of the tortilla chips.
✨ Add the cheese on top of the beef and nachos in an even layer and place in the preheated oven for 5-7 minutes, or until the cheese is completely melted.
✨ Remove baking sheet from oven and cool slightly before topping with sliced green onion, chopped black olives, Pico de Gallo, and sliced jalapeño pepper.
✨ Toss the avocado with the fresh lemon juice, greek yogurt and spoon on top of the nachos. Sprinkle with the fresh cilantro and serve immediately.
P- 36g C-43g F-33g