Cowboy Nachos
Scaled Servings: 10 Originally: 10
- 1 medium yellow onion, diced small
- 1 tablespoon oil
- 1 tablespoon garlic, minced
- 1 pound ground beef
- 1 15 ounce cans chili, with beef and beans
- 2 tablespoons cumin
- 1 pound tortilla chips
- 2 cups shredded cheddar cheese
Toppings to add after nachos are hot and ready to serve:
- 1 cup pickled jalapeno slices, optional
- 1 cup green onion
- 4 ounces olive, sliced drained
- 8 ounces sour cream
Directions
- Preheat a large skillet over medium-high heat. Sauté the onion in the oil for a few minutes, stirring from time to time. Add the garlic and sauté for a minute. Add the ground beef and break it into small crumbles as it cooks. Add the can of chili and cumin. Stir well and bring it all to a simmer.
- Preheat your grill to medium heat.
- Mist a large foil pan with non-stick spray.
- Arrange the bag of chips in the foil pan. Next, layer the hot beef and chili mix onto the chips.
- Sprinkle with the cheddar cheese. Place on the grill, and close the lid. Cook for 10 minutes.
- While the nachos are heating on the grill, prepare the toppings in attractive serving dishes.
- When nachos are hot and the cheese has melted, they are ready to serve.
- Guests can build their own plates with a mountain of hot cheesy nachos, then add their favorite toppings.
