The holidays are here and we find ourselves asking that dreaded old question: “Where did the year go?”
Fortunately, we’re able to look back on this one knowing that ample time was spent in the outdoors chasing the pursuits we love. Just like our time in the great outdoors, we’re always looking to refine our skills when it comes to cooking up a delicious dish for our crew of family and friends.
To kick things up a notch for your next gathering this holiday season, try out this cheesy nachos recipe loaded with cheesy goodness. It is guaranteed to keep the whole crew happy.
We like to keep things simple when we can, but we did throw in a few tasty twists to set this recipe apart from the rest. Finding holiday colored tortilla chips was pure luck at the grocery store. Pro tip: incorporate the outdoors into the nachos by using your harvested meats (venison, duck, and pork are all great options).
Ingredients:
- 1 ½ teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 1 pinch of cayenne pepper
- 2 tablespoons chili powder
- 1 teaspoon vegetable oil
- 1 pound of ground beef (or chicken, steak, pork, brisket, venison, duck)
- 2 cans refried beans
- ¼ cup water
- 1 cup pico de gallo (medium heat)
- ¼ cup chopped cilantro
- 1 fresh jalapeño, sliced
- 1 bag of shredded lettuce
- 1 large bag of Old Florida tortilla chips (or holiday colored chips when available)
- 2 cups Pepper Jack cheese, grated by hand (do not use pre-shredded cheese)
- 2 cups Colby Jack cheese, grated (do not use pre-shredded cheese)
- 1 onion
- 1 lime
Recipe:
1. Preheat the oven to 350 degrees F.
2. Create your nacho spice blend
3. Cook your meat:
In a large pan, heat up vegetable oil on medium-high heat, and once hot, add in your meat of choice. Season meat with all of the spices. Cook until the meat is browned and drain out the fat with a strainer. Add meat back to the pan and stir in water and refried beans. Heat until warm and then reduce heat to simmer.
4. In a glass tray, add your chips until the tray is full, and toast in the preheated oven for approximately 3 minutes.
5. Remove the tray and top it with half of your grated cheese mixture; this will let the cheese melt down into the hot chips.
6. Top with all of your meat and beans mixture. Then add in the rest of your cheese before returning to the oven to bake until the cheese is fully melted.
7. Top your nachos with all of your favorite toppings like pico de gallo, jalapeno, onion, cilantro, lime, and lettuce (go wild here!).
And that’s it. Ring that dinner bell and serve it up hot for your crew to enjoy. The holidays are here, the year is winding down, the weather is gorgeous, and it’s time to get outside!
Looking for the perfect drink to accompany these nachos? Mix up one of our spicy margaritas to get the festivities started this game day!
