This Southwest Nachos has some nice spicy kick on it. It’s a recipe I made right after my trip from Colorado. I learned that nachos are better when smothered with special hot sauce. I was used to having regular nachos with no spice, so this was a surprise to me.
Enjoyable Southwest Nachos
- 1 bag tortilla chips
- 1 cup ground beef (minced beef) - cooked in taco seasoning
- 2 medium red pepper (red capsicum) - diced
- 1 medium jalapeño - sliced rounds
- 3 cups corn - roasted kernels
- ½ cup Gouda cheese - smoked and shredded
- 3 teaspoons hot sauce
- 2 tablespoons Ranch dressing - for dipping sauce
- Roast the corn on a baking sheet, occasionally turning, until heated through and crisp-tender, about 15 minutes.
- Let cool. Shuck corn and cut kernels from cobs.
- Slice and fry yucca in a little olive oil using a cast-iron skillet.
- On a microwave-safe plate, lay the yucca flat on the bottom.
- Top the layered tortilla chips and yucca with the beef, bell peppers, jalapenos, corn and pickles.
- Place the nachos under a broiler for about 2 to 3 minutes until the top is bubbly, then serve hot with your favourite beer.