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.
Southwest NachosPrint Recipe
- 1 large bag of tortilla chips
- 2 yucca tubers
- 1 cup of minced beef, cooked in taco seasoning
- 2 red bell peppers, diced
- 1 jalapeno, sliced rounds
- 3 cups of roasted corn kernels
- 1 cup of gherkin pickles, diced
- 1/2 cup of smoked gouda, shredded
- 1/2 cup of smoked cheddar, shredded
- 3 teaspoons of hot sauce
- 2 tablespoons of homemade ranch for a 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.