Wednesday, November 23, 2011

Beef and Roasted Veggie Nachos

Nachos are the world's most perfect food, in my opinion. Aside from chocolate. A local restaurant makes THE best nachos I've ever had, short of being in Mexico. One of the unique things they do is add roasted peppers and corn to the beef. What a wonderful way to increase the vegetable content in an already snack-worthy food. Topping each chip individually ensures a bit of protein in every bite and makes it easy to pass around on a platter.

Beef and Roasted Veggie Nachos
  • 1 lb lean ground beef
  • 1 can fat free refried beans
  • 1/2 medium green pepper
  • 1/2 medium red pepper
  • 1/2 small onion
  • 1/2 cup corn
  • 1 tbsp olive oil
  • 1/2 cup water
  • 1 package of taco seasoning
  • salt and pepper
  • 1 cup shredded Mexican-blend cheese
  • 1 avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 40 multi-grain tortilla strips

Heat broiler to 500 degrees.  Cut peppers intro strips and onions into slices.  Toss peppers, onion, and corn in olive oil.  Spread veggies on a baking sheet and place under broiler for 15 minutes, or until slightly charred.  Let cool, then cut into smaller bite-sized pieces.

Meanwhile, season beef with salt and pepper and brown in a large skillet on stove top.  When done, add taco seasoning and water and mix well.  Next, combine refried beans with beef.  Lastly, add the roasted veggies.

Scoop spoonfuls of mixture on tortilla chip and arrange on a baking sheet.  Top each with shredded cheese then bake at 375 degrees for 8-10 minutes, or until cheese melts.  After baking, top with avocado and cilantro.  Serve with sour cream and salsa.

This is only a fraction of what the recipe yields.
Also, I'm getting a new camera soon so no more black blurs in the upper left. :)

It's the final week of regular play for Penn State.  Should they beat Wisconsin they'll earn their way to the inaugural Big Ten Championship. 
Let's go, State!

Penn State Alumni Insider


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