Ground beef tricolor nachos
Ingredients
For the chips:
- 8 tortillas made with Maseca® traditional corn masa flour
- 8 tortillas made with Maseca® Azul corn masa flour
- 8 tortillas made with Maseca® Amarillo corn masa flour
For the nachos:
- 1 pound of ground beef, cooked and seasoned to taste
- 3 cups of Chihuahua cheese, shredded
- 1/3 red onion, sliced
- 2 Roma tomatoes, diced
- 2 large jalapeños, sliced
- fresh cilantro
- sour cream
Preparation
For the chips:
- Slice tortillas into triangles and allow to dehydrate for 1 hour.
- Heat oil in skillet over medium-high heat. Fry chips in batches until crispy. Transfer to a plate with paper towels to drain excess oil.
For the nachos:
- Preheat oven to 400° F. Line a baking sheet with parchment paper.
- Arrange chips, top with cheese and cooked ground beef.
- Bake for 10 minutes or until cheese melts.
- Top with onion slices, tomatoes, jalapeños and cilantro. Serve with a side of sour cream.
