Abuela Conchita would always say, “if you’re going to do Nachos, do them the cheesiest possible way!” Make them loaded, crunchy… make them epic. Celebra hoy el Día Nacional de Nachos with friends and family. Caution: this is going to get messy and delicious! Check out the Nacho recipe we have made for you!
For the nachos:
- 1 teaspoon Conchita Extra Virgin Oil
- 3 tbsp Conchita Sazon
- 1 can Conchita Spanish Sofrito
- 1 can Conchita Red Kidney Beans, drained
- 1 pound ground beef
- 1/4 cup water
- 2 cups cheddar cheese, grated
- 1/4 cup chopped cilantro
- 1 sliced jalapeño, sliced
- Tortilla Chips
Instructions
Preheat the oven to 350°F.
In a pan heat Conchita Extra Virgin Oil on medium high heat. Add half a can of Conchita Spanish Sofrito and cook for about 2 minutes. Add the ground beef to the pan and season it with Conchita All Purpose Seasoning. As the meat cooks, use a spoon to break the meat up into crumbles. Cook until the meat has browned and drain the fat using a colander.
Return the meat to the pan and add the Conchita Red Kidney Beans and the water. Reduce the heat to low, close the pan with a lid and keep the beef-bean mixture warm while you prepare the chips.
On a sheet pan, arrange the tortilla chips in a single layer, overlapping them slightly. Toast the chips in the preheated oven for 5 minutes, or just until you begin to smell their aroma.
Remove the pan from the oven and top with one half of the cheddar cheese. Allow the heat from the chips to melt the cheese slightly before topping the chips with the beef and bean mixture.
Sprinkle the remaining cheese over the beef and return the pan to the oven for 5 minutes, or until the cheese has fully melted.
Top the nachos with the remaining sofrito, chopped cilantro, jalapeño slices, or any of your preferred toppings. Serve hot!
