Nachos with Meat

Name: Nachos with Meat
Total time: 900 s
Yield: Serves 4-6 servings
Ingredients: 10 1/2 oz. nacho chips (300 grams); 1 1/2 cups shredded cheese blend (about 7 oz. or 200 grams); Jalapeños (optional); 1/2 small red onion; 1-2 cloves garlic; 1/4 red bell pepper; 1/4 green bell pepper; 12 oz. ground meat (pork and beef mix, about 350 grams); 1/2 cup canned corn, drained (about 2 1/2 oz. or 70 grams); 1 cup canned red beans, drained (about 9 oz. or 250 grams); 1-2 tablespoons ground cumin (or your favorite taco seasoning); Crushed tomatoes (or tomato sauce); Salt; Oil

Dores Rial @doresrial

Galicia, España

I had been meaning to share this recipe for a while, but never got around to it since I didn’t have the measurements or timing written down (I usually make it by eye).
A couple of things to keep in mind: The saltiness depends on the nachos and cheese you use, so if the meat is a little under-seasoned, that’s okay—think about the dish as a whole. Also, the baking time can vary if you add jalapeños, since they release water and the cheese takes longer to melt.
I used the last of my Cookpad spices, which I love, but you can substitute ground cumin. The meat here is a mix of pork and beef, but you can use whatever you like (it’s also delicious with chicken).
Hope you enjoy it, and be careful not to burn yourself—this is a dish best eaten with your hands!

Dores Rial @doresrial

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Ingredients

30 + 15 min.

Serves 4-6 servings

10 1/2 oz.nacho chips (300 grams)
1 1/2 cupsshredded cheese blend (about 7 oz. or 200 grams)
Jalapeños (optional)
Filling:
1/2small red onion
1-2 clovesgarlic
1/4red bell pepper
1/4green bell pepper
12 oz.ground meat (pork and beef mix, about 350 grams)
1/2 cupcanned corn, drained (about 2 1/2 oz. or 70 grams)
1 cupcanned red beans, drained (about 9 oz. or 250 grams)
1-2 tablespoonsground cumin (or your favorite taco seasoning)
Crushed tomatoes (or tomato sauce)
Salt
Oil

Saved

Steps

30 + 15 min.

1

Preheat the oven to 400°F (200°C) while you prepare the meat. Peel and finely chop the onion and garlic along with the bell peppers. Sauté the vegetables in a large skillet with a splash of oil. When the vegetables start to soften, add the ground meat and break it up with a spatula as it cooks.
2

Once the meat is browned, add the drained corn and red beans. Stir, then add the spices, salt, and a generous splash of crushed tomatoes. Mix well and let cook for a couple of minutes over medium-low heat. Taste and adjust salt if needed.
3

Spread the nacho chips on oven-safe dishes, top with the meat mixture, and sprinkle with shredded cheese. Add some chopped jalapeños on top if you like it spicy, and bake for 10-15 minutes until the cheese is melted and starting to brown.
4

Serve hot and enjoy!