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SKILLET BEEF

NACHOS

TOTAL TIME: 25 MIN

PREP TIME: 3 MIN

LEVEL: EASY

SERVINGS: 8

Ingredients

1 lb 44 Farms Angus Ground Beef

1 c Onions, small diced

2 Tbs Garlic, minced

2 tsp 44 Farms Salt & Pepper Blend

1c Tomatoes, diced

1 tsp Onion Powder

1 tsp Paprika

1 Tbs Chili Powder

2 tsp Cumin, ground

1 tsp Garlic Powder

1 bag Tortilla chips

2 c Pico de Gallo

24 oz Mexican Cheese Blend

2 each Jalapeños, thinly sliced

1/2 c. Scallions, green part sliced

1 each Avocado, diced

1/4 c Sour Cream

 

Pico de Gallo

1/2 c Scallion, white part thinly sliced

2 Tbs Jalapeños, brunoise

1 c Tomatoes, small diced

1/4 c Cilantro, chopped

2 Tbs Canola Oil

1/4 c Lime Juice

1 tsp 44 Farms Salt & Pepper Blend

 

Combine all ingredients together.


SKILLET BEEF NACHOS

  • 1
    Heat a cast iron pot over medium-high heat and add 1/4 c. canola oil and onions. Sauté four to five minutes and then add garlic. Sauté four more minutes and add ground beef.
  • 2
    Cook ground beef for 10–12 minutes until golden brown. Use a spoon to break up ground beef into small pieces.
  • 3
    Add onion powder, garlic powder, paprika, cumin, Salt & Pepper Blend and tomatoes.
  • 4
    Cook for 5–7 minutes, stirring every few minutes.
  • 5
    In a cast iron pan, place one layer of tortilla chips on bottom, top with 1/3 of ground beef mixture. Add 1/3 of cheese on top of ground beef. Add 1/2 c. Pico de Gallo.
  • 6
    Continue with two more layers.
  • 7
    Place in a 375º oven until the cheese melts, about 4–5 minutes.
  • 8
    Remove from oven and top with 1 c. Pico de Gallo, diced avocado, scallions, sliced jalapeños and sour cream.

CHEF'S TIP: Brunsoise is a very small dice. 1/8” x 1/8” cut.

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