Mini Taco Nachos
Everyone always loves these individual nachos. You can make the meat mixture ahead of time and store it in the fridge until ready to use. The meat mixture freezes well too. If you are short on spices, just use a taco packet instead. I often use leftover taco meat that I need to use up.
Everyone always loves these individual nachos. You can make the meat mixture ahead of time and store it in the fridge until ready to use. The meat mixture freezes well too. If you are short on spices, just use a taco packet instead. I often use leftover taco meat that I need to use up.
- salt to taste
- 1 cup shredded cheddar cheese
- 1/4 cup beer
- 1/2 lb ground beef
- 1/2 red onion diced
- 2 serrano peppers minced
- 2 teaspoons chili powder (or to taste)
- 1/2 teaspoon ground cumin (or to taste)
- 1/4 teaspoon ground coriander (or to taste)
- 1/4 teaspoon dried mexican oregano (or to taste)
- 1/4 teaspoon garlic powder (or to taste)
- 1/4 teaspoon onion powder (or to taste)
- 1/4 teaspoon cayenne (or to taste)
- 1 bunch green onion sliced
- 1 bag tostitos scoops
- Carbohydrate 2.13190573770356 g
- Cholesterol 48.8035676333333 mg
- Fat 12.9919278479937 g
- Fiber 0.410465155516429 g
- Protein 12.8129240692105 g
- Saturated Fat 6.86480835009982 g
- Serving Size 1 1 serving(s) (89g)
- Sodium 745.007571058578 mg
- Sugar 1.72144058218714 g
- Trans Fat 1.19811731555645 g
- Calories 181 calories
Step-by-step
- Brown ground beef in a large skillet until browned and cooked through. Drain grease if necessary.
- Add onions and peppers and saute with meat until soft, about 3-5 minutes.
- Sprinkle seasonings (chili powder, cumin, coriander, oregano, garlic powder, onion powder, cayenne and salt) on meat mixture.
- Add beer and stir until mixture is combined and slightly reduced.
- At this point, you could store meat mixture in the fridge until ready to use or allow mixture to cool slightly before starting nacho assembly.
- You could also skip the first two steps if you have leftover taco meat!
- Line baking sheets with aluminum foil that's been sprayed with nonstick cooking spray.
- Spread out tortilla chips on the baking sheet in rows.
- Fill each tortilla chip with 1-2 teaspoons of meat mixture.
- Top each chip with 1-2 teaspoons of shredded cheese.
- Sprinkle green onions on top of cheese.
- Bake at 375 degrees for 5-7 minutes.
- Serve with salsa, guacamole, sour cream and/or hot sauce!
Mini Taco Nachos: A Weeknight Winner
As a busy working mom, finding quick and easy dinners is crucial. My family craves variety, but let's be honest, time is a precious commodity. That's where these mini taco nachos come in – they're a lifesaver on those hectic weeknights! Not only are they incredibly simple to make, they're also incredibly customizable to everyone's preferences.
The best part? You can easily prep the meat mixture ahead of time. I often make a big batch on the weekend and store it in the freezer. This makes weeknight dinners a breeze. Just pull it out, thaw, and assemble the nachos. It's like having a homemade taco bar, but with less cleanup! The kids love helping to assemble them, too. It’s a fun family activity that turns a regular weeknight dinner into a mini-celebration. And the best part? The cleanup is minimal!
The recipe itself is incredibly flexible. Don't have serrano peppers? Use jalapeños, or even omit them entirely for a milder flavor. Feel free to experiment with different types of cheese, too. Monterey Jack, pepper jack, or even a Mexican cheese blend would all be delicious. I've even been known to sneak in some leftover cooked chicken or ground turkey if I'm trying to use up leftovers. The possibilities are endless!
One of my favorite things about this recipe is that it caters to picky eaters. Each person can customize their nachos exactly how they like. Want extra cheese? Go for it! Prefer more meat? No problem! This keeps everyone happy, which is a win in my book. And, if you are really short on time, you can even grab a pre-made taco seasoning packet. It may not be quite as flavorful as making your own, but it cuts down on prep time considerably.
This recipe isn't just for weeknights. It's perfect for game day, parties, or even a casual family get-together. It's easily scalable to feed a crowd, and the individual portions make it easy for everyone to serve themselves. The best part is that there's minimal cleanup – a huge bonus after a long day at work and with a house full of busy people. Trust me on this one; these Mini Taco Nachos are a must-try. They're quick, easy, delicious, and sure to be a hit with everyone.
I often find myself modifying this recipe based on what I have on hand. Sometimes I add a dollop of sour cream or a drizzle of salsa before baking for extra flavor. Other times, I'll sprinkle some chopped cilantro on top for a fresh, herbaceous touch. And if I want to make it a complete meal, I might even serve a side of rice or a simple salad. The beauty of this recipe is its adaptability and the ability to tailor it to what's available in your kitchen pantry or fridge.
So the next time you’re looking for a quick, easy, and delicious dinner that the whole family will love, give these Mini Taco Nachos a try. I promise, they'll become a staple in your weeknight dinner rotation. You can thank me later.
