Fireball Frito Pie Nachos

Allergens

Dairy, Gluten, Wheat

Ingredients

• 2 cups Fritos corn chips
• 1 cup shredded cheddar cheese
• 1/2 lb ground beef, cooked and seasoned with taco seasoning
• 1 can (15 oz) chili, mild or spicy
• 1/4 cup chopped green onions
• 1/4 cup jalapeño peppers, diced
• 1/3 cup sour cream
• 1 tbsp Fireball Whisky Cinnamon Whiskey
• 2 tbsp fresh cilantro, finely chopped

Instructions

1. Preheat your outdoor grill or stovetop griddle to medium high heat.
2. Arrange Fritos corn chips in a single layer on the grill or griddle, creating a base for your Fireball Frito Pie Nachos.
3. Evenly distribute cooked and seasoned ground beef over the Fritos.
4. Top with chili, followed by shredded cheddar cheese.
5. In a small bowl, combine sour cream and Fireball Whisky Cinnamon Whiskey, stirring until well incorporated. Drizzle this mixture evenly over the nacho layer.
6. Add diced jalapeños and chopped green onions.
7. Place under the broiler or directly on the grill for 3 4 minutes, or until the cheese is melted and bubbly.
8. Remove from heat, garnish with fresh cilantro, and serve immediately.

Chef’s Insight

The combination of smoky chili, spicy Fireball Whiskey Cinnamon Whiskey, and tangy sour cream creates a sensory explosion that will transport you to the tailgate experience every time.

Notes

Make sure to handle the Fireball Whisky Cinnamon Whiskey carefully while preparing the recipe, as it is an alcoholic beverage.