Firecracker Fajita Nachos

Allergens

Dairy (cheese), Wheat (tortilla chips)

Ingredients

• 1 bag (8 oz) tortilla chips
• 1 lb lean ground beef
• 1 packet fajita seasoning
• 1 bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 can (15 oz) black beans, rinsed and drained
• 1 jar (16 oz) salsa
• 1 bunch green onions, chopped
• 2 cups shredded iceberg lettuce
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1 jalapeño, thinly sliced (optional)
• 1 lime, cut into wedges
• 1/2 cup sour cream
• 1/4 cup fresh cilantro leaves
• 1 tsp garlic powder

Instructions

1. Preheat your grill to medium heat.
2. In a large skillet, cook the ground beef over medium heat until browned, breaking it up as it cooks. Drain any excess fat and stir in the fajita seasoning and garlic powder cook for 2 more minutes. Set aside.
3. Grill the bell pepper and onion slices for about 4 5 minutes or until they begin to soften. Remove from grill.
4. Arrange tortilla chips in a single layer on a large platter or grilling tray. Top with cooked ground beef, then add grilled bell pepper and onion slices, cheeses, black beans, salsa, and half of the green onions.
5. Place the loaded nacho tray onto the preheated grill, and cook for 5 7 minutes or until the cheese is melted and bubbly.
6. Remove from grill, and top with remaining green onions, lettuce, cherry tomatoes, avocado, jalapeño slices (if using), lime wedges, sour cream, and cilantro leaves. Serve immediately.

Chef’s Insight

The key to this recipe is using high-quality ingredients, like fresh vegetables and shredded cheeses, for the most authentic flavor. Don't be afraid to play with different salsas or cheeses to customize your nachos.

Notes

Grilling the vegetables beforehand adds a smoky flavor to the dish, making it even more delicious and unforgettable.