Put a new spin on this perpetual crowd-pleaser: baked extra crispy, made with grass fed beef and an artisan cheese blend, then topped with a generous amount of Kumana Avocado Sauce - these are next level nachos.
Prep Time 10 Minutes | Cook Time 30 Minutes
½ bag (approximately 8 ounces) organic blue corn tortilla chips
1 lb organic, grass fed ground beef
¼ teaspoon chile powder
¼ teaspoon garlic powder
Salt and pepper to taste
3 cups grated mixed Mexican cheeses: we used Asadero, Oaxaca, Cotija (about 12 ounces solid cheese)
1 4-ounce can fire roasted green chiles
6 ounces fresh pico de gallo
Chopped cilantro to taste
Kumana “Be Original” Avocado Sauce
Preheat oven to 300 degrees.
Shred the cheeses and combine in a bowl (tip: place unopened cheese in the freezer 15 minutes ahead for easier grating).
Place a saute pan on stove over medium heat.
Arrange chips on a large rimmed baking sheet - overlap but don’t double up (tip: line the pan with parchment paper for easy cleanup). Bake for 5 minutes then remove from oven.
While chips are baking, spray the saute pan with coconut oil, then brown the beef, breaking it up and stirring frequently. Sprinkle in the chile powder, garlic powder, salt and pepper as it browns.
Beef should be cooked through in about 7-10 minutes. When done, turn off but leave pan on stove to keep warm.
When chips are done baking, remove from oven and sprinkle half the cheese on the chips. Return to the oven to melt (about 3 minutes). Remove chips from oven when cheese is melted.
Stir the green chiles into the beef and spoon it evenly onto the nachos.
Sprinkle on the remaining cheese and return to the oven to melt (about 5 minutes).
Remove from the oven, spoon on the pico de gallo and cilantro and drizzle generously with Kumana “Be Original” Avocado Sauce.