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….
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! 🙂
- 1 tbsp olive oil
- 2 lbs ground beef
- 1/2 onion, chopped
- 1 can Ranch style beans
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 black pepper
- 2 cup cheddar cheese, grated
- tortilla chips
- sour cream (optional)
- avocado (optional)
- 4 Roma tomatoes, diced
- 1/2 jalapeno, seeded and finely diced
- 1 large handful cilantro, chopped
- 1/2 onion, finely diced
- 1 lime, juiced
- 1/2 tsp light brown sugar
- salt, to taste
- Combine ingredients for pico de gallo and set aside.
- 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.
- 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.
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