simple recipes + simple ingredients

recipes

Game Day Nachos

Fall is my favorite season. There are the coffee drinks, warm boots, crisp weather, fall flavors in the air, the excitement of the upcoming holidays, and most importantly…

College football has officially arrived! The tailgates and watching parties will be in full swing for the next few months and we couldn’t be more excited. T’s alma mater is Notre Dame and I went to Texas Tech. Even though ND doesn’t belong to a conference, the chance of us ever playing each other is slim which means that our football season is always a happy, cheerful, and peaceful one. But if that day ever comes….why I oughta….

IMG_5866

Whether or not you’re a football fanatic, this time of year is great for getting together with friends. The weather is cooled and perfect for grilling and there is still plenty of sunlight in the evenings.

I like to keep a list of easy, go-to recipes for entertaining groups, especially for game days. This list includes things like frito pie, pasta salads, roast beef sandwiches, casseroles, fajitas, and these nachos. This recipe uses all fresh ingredients and can be arranged assembly-style for each person to make their own meal to fit their liking. Best of all, you can prepare everything in advance and keep in your fridge until it’s game time. And you can use your leftovers to turn this into an awesome taco salad later on in the week.

And with that…wreck ’em Tech and gooo Irish! 🙂

IMG_5891

 

Game Day Nachos
Serves 8
Save Recipe
Print
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 tbsp olive oil
  2. 2 lbs ground beef
  3. 1/2 onion, chopped
  4. 1 can Ranch style beans
  5. 1/2 tsp garlic powder
  6. 1/2 tsp paprika
  7. 1/2 tsp cumin
  8. 1/2 tsp salt
  9. 1/2 black pepper
  10. 2 cup cheddar cheese, grated
  11. tortilla chips
  12. sour cream (optional)
  13. avocado (optional)
For the pico
  1. 4 Roma tomatoes, diced
  2. 1/2 jalapeno, seeded and finely diced
  3. 1 large handful cilantro, chopped
  4. 1/2 onion, finely diced
  5. 1 lime, juiced
  6. 1/2 tsp light brown sugar
  7. salt, to taste
Instructions
  1. Combine ingredients for pico de gallo and set aside.
  2. In a large skillet, heat olive oil. When hot, add chopped onions and saute for 5-7 minutes, until onions are soft. Add ground beef and cook until brown, then drain the fat. Add the garlic powder, paprika, cumin, salt, and pepper, then toss in the can of Ranch style beans (do not drain). Stir for 2-3 minutes and set aside.
  3. Add tortilla chips to a microwave-safe plate. Top with ground beef mixture and cheese. Place in microwave and heat for 1 minute, until cheese has melted. Top with pico de gallo, sliced avocado, and sour cream and serve.
Adapted from The Pioneer Woman
Adapted from The Pioneer Woman
The Richmond avenue http://therichmondavenue.com/

J

Share

Your comments make my day. Thank you!

Instagram

  • Still dreaming about this water-to-table platter of crab, mussels, clams, and shrimp, served over garlic noodles and buttered pan-seared fingerling potatoes. (Not pictured: the clam chowder and calamari that was already devoured!).
  • Turkish coffee to go with our...coffee. ☕️ #MustBeMonday
  • The crudités platter at @terraincafe, served alongside their green chickpea hummus.
  • Why is it that when romaine lettuce gets recalled I don’t touch the thing for a year and a half but I will happily eat raw cookie dough by the spoonful? Turns out the same goes for this Chocolate Chip Banana Bread! New blog/recipe post now up.
  • I was flying solo this week while T was out of the country, so my mom flew in to help out with the kids. Turns out she also filled our kitchen with all of my favorite Bengali and Filipino dishes from my childhood - from chicken curry and dal to pancit and chicken sotanghon soup. It goes without saying that our hearts and bellies are full!

Follow The Richmond Avenue

Categories

Follow the richmond avenue

Popular Posts