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Enjoyable Southwest Nachos
Gretel Shaw
If you love nachos, these Southwest nachos are the best. These are comforting and will make you satisfied with every bite.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Snack
Cuisine
Mexican
Servings
4
people
Calories
844
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1
bag
tortilla chips
2
small
tubers
-
yucca
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
1
cup
pickle relish
-
diced
½
cup
Gouda cheese
-
smoked and shredded
½
cup
cheddar
-
smoked and shredded
3
teaspoons
hot sauce
2
tablespoons
Ranch dressing
-
for dipping sauce
Instructions
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.
Nutrition
Calories:
844
kcal
Carbohydrates:
97
g
Protein:
33
g
Fat:
40
g
Saturated Fat:
13
g
Polyunsaturated Fat:
12
g
Monounsaturated Fat:
11
g
Trans Fat:
0.4
g
Cholesterol:
86
mg
Sodium:
1443
mg
Potassium:
811
mg
Fiber:
9
g
Sugar:
10
g
Vitamin A:
2624
IU
Vitamin C:
90
mg
Calcium:
409
mg
Iron:
4
mg
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