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Nachos con Carne de Res w/ Sea Salt Fonio Chips

Prep Time
05
min.
Cook Time
20
min.

February 19, 2021 by Max Baroni

Nachos are familiar to American kitchens and restaurants around the world but few know the origins of this cheesy chip combo. In 1943, Ignacio “El Nacho” Anaya Garcia was working as a Maître d’ at Club Victoria, a popular restaurant in the border town of Piedras Negras, Coahuila. A few women entered the restaurant in search of a snack. Unable to track down a chef, Ignacio improvised and created the future classic. Nacho kept it simple in his original version with just tortilla chips, cheese, and jalapeños. For our recipe, we’ve added some ground beef, beans, onion, garlic, and swapped tortilla chips with our FONIO CHIPS!

Note: to pickle your own peppers, check out this recipe for pickled Fresno chillies. Be sure to make extra, they keep well and are perfect on …just about anything (sandwiches, stews, breakfast burritos, mac and cheese).

Ingredients

Serves 4-6 people
    • tablespoon olive oil
    • large yellow onion, chopped
    • pound ground beef
    • garlic cloves, minced
    • 1 ½   tablespoons taco seasoning
    • Salt + freshly ground black pepper
    • (5 oz) bag Sea Salt Fonio Chips
    • (15-oz) cans black beans, drained + rinsed
    • cups shredded cheddar
    • ¼  cup sliced + pickled Fresno or jalapeño peppers
      Toppings
      • Tomato, diced
      • Avocado, diced
      • Scallions, sliced
      • Cilantro, chopped
      • Sour cream

      Preparation

      • 01 .  

        Preheat the oven to 350°F.

      • 02 .  

        Heat oil in a large skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes.

      • 03 .  

        Add ground beef to the skillet, mix into the onions, and cook for about 5 minutes until beef is no longer pink. Drain excess fat.

      • 04 .  

        Add the garlic and taco seasoning to the skillet, mix, and cook for another 5 minutes until the beef is brown and crispy.

      • 05 .  

        Toast the chips: On a large oven-safe platter or sheet pan, arrange the sea salt 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.

      • 06 .  

        Add the black beans to a small pot and simmer over low heat for 5 minutes. Drain excess liquid.

      • 07 .  

        Remove the chips from the oven and add the cheese, black beans, ground beef, and half the pickled jalapeño. Place back in the oven for an additional 3-5 minutes until cheese is fully melted. Add the remaining toppings and enjoy!



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