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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Beef Nachos with Blender Salsa Recipe

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This recipe for Beef Nachos with Blender Salsa is from The White Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz ground beef
1 cup canned kidney beans, rinsed and drained
1/2 tsp salt
1/2 tsp ground black pepper
1 bunch green onions, sliced
2/3 cup coarsely chopped fresh cilantro
1 14 1/2 oz can fire-roasted tomatoes, undrained
2 tsp chili powder
1 1/2 tsp garlic powder
1 tsp ground cumin
4 cups corn tortilla chips
1 cup shredded cheddar cheese
Directions:
Directions:
Preheat broiler. In a large skillet cook ground beef over medium heat until browned, breaking up any large pieces. Drain fat. Stir in kidney beans, salt, and pepper. Heat through. Remove from heat. Cover and set aside.

Create salsa: Meanwhile, set aside 2 Tbsp green onion and 2 Tbsp cilantro. In a blender combine remaining green onion, cilantro, tomatoes, chili powder, garlic powder, and cumin. Blend until smooth. Set aside.

On a baking sheet arrange chips in a single layer. Sprinkle with cheese. Broil 5 to 6 inches from heat for 2 to 3 minutes or until cheese is melted. Top with ground beef mixture and about half the salsa. Broil for 2 to 3 minutes more until heated through.

To serve, top nachos with reserved green onion and cilantro.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Store leftover salsa in the refrigerator for up to a week.

 

 

 

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