Football Nachos

We’ve been making these nachos for the past three or four years. The tradition is that on any given Saturday in the fall, we’re eating SOMETHING while watching the Gators most often win the National Championship than any other team over the past several years.

We’d like to think that the nacho tradition has aligned perfectly with our string of GATOR victories. It’s either the nachos, wings or chili. Those will follow, but all are included in our fall football recipe mainstay.

Our nachos are a simple recipe that really came from the idea that most nachos really suck and we wanted flavor and substance without a lot of bother. And we also wanted to keep it a bit healthy…other than the chips and cheese. Gotta have those.

Ingredients

1 lb. Ground Chicken

1 sweet onion, chopped.

Garlic (3 cloves or 3 tbsp minced)

Olive oil, enough to coat a pan

1 Jar of Pace Chunky Salsa (hot or medium). Any fresh salsa will do.

1/2 small jar of sliced jalopenos. We used to chop fresh ones, but it was REALLY hot, and we came across these jarred ones, and the flavor was perfect, but not hot.

1 can of black beans

Shredded Cheese…we like fancy 4 cheese mexican…melts quick. We use low fat 2% cheese.

Bag of corn chips. Your call. Baked chips are great…lower fat.

Instructions

Heat up the olive oil, medium high, in a large skillet or wok. We use a skilletwok.

Brown the garlic. We really like using jarred garlic.

Throw in the onion for a minute… don’t overcook…texture is good.

Toss in the ground chicken and brown. Break it up to small bits.

Drain the black beans and add.

Pour in salsa and jalopenos.

Cook for about 10 to 20 minutes for the flavors to meld, medium heat.

Turn down heat.

Put your oven broiler on low.

Line oven-safe plates with a single layer of corn chips. We do this one-at-a-time.

Use a slotted spoon to put the nacho mix on the chips.

Top with however much cheese you want (one handful for us)

Put into oven and heat till cheese is melted, but before the chips burn.

Use an oven mitt to remove the plate and serve.

Repeat plating.