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"Burger" Nachos

  • Servings:

    Serves 12 to 14 as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    35 minutes

Ingredients

2 Tbsp. vegetable oil
1 lb. 85% lean ground beef
3 Tbsp. chili powder
1 small yellow onion, chopped
1 garlic clove, minced
Salt
1 (9-oz.) bag blue corn tortilla chips
1 cup dill pickle chips
Pickled jalapeno slices, to taste
4 ripe tomatoes, cored and diced
1 small red onion, chopped
1 1/2 lb. extra-sharp cheddar cheese, shredded
1 (9-oz.) bag white corn tortilla chips
1/4 cup chopped fresh cilantro
"Burger" Nachos

Directions

1. Heat oven to 425 degrees. Combine oil, beef, and chili powder in a large skillet over medium-high heat and cook, stirring occasionally, until beef is lightly browned, 6 to 8 minutes.
2. Using a slotted spoon, transfer beef to a plate and set aside. Drain off all but 1 tablespoon fat from skillet. Add yellow onion and garlic and cook over medium heat until softened, about 10 minutes. Return beef to skillet, season with salt to taste, and set aside.
3. Cover a rimmed baking sheet with a layer of blue corn tortilla chips and top with half of cooked beef mixture. Sprinkle half of pickles, jalapenos, tomatoes, and red onions on top, followed by half of cheese.
4. Repeat with a layer of white corn tortilla chips, followed by remaining half of beef mixture, pickles, jalapenos, tomatoes, red onions, and cheese. Bake until cheese is melted and browned, about 15 minutes. Sprinkle with cilantro and serve with avocado sauce (search for Avocado Sauce on Hannaford site for our recipe).
Source: Hannaford fresh Magazine, January - February 2019

Nutrition

Nutritional Facts
Servings Serves 12 to 14
Base Nutrients
Calories 480 kcal (24%)
Calories from Fat 288 kcal (0%)
Total Fat 32 g (49%)
Saturated Fat 14 g (70%)
Cholesterol 70 mg (23%)
Sodium 500 mg (20%)
Total Carbohydrates 27 g (9%)
Dietary Fiber 4 g (16%)
Protein 20 g (33%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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