No matter what your favorite sport; nachos are perfect for game day/race day fare. I worked on this recipe last year. It was definitely developed with men in mind, thus the recipe name. It is full of meat, cheese and hot peppers. Bring it on!
14 cup finely chopped onion
1/2 pound lean ground beef
1/2 pound lean ground pork
1/4 tsp. black pepper
1 tsp. chili powder
1/2 cup jalapeno wheels
8 oz. Velveeta, cut into half inch cubes
13 oz. bag restaurant -style tortilla chips
3 cups Mexican blend shredded cheese
2 1/4 oz. can sliced black olives, drained
6 scallions, washed and thinly sliced
1 avocado, chopped
16 oz. container sour cream
16 oz. jar salsa
1. Preheat oven to 350 degrees F. Grease a large baking dish with cooking spray; set aside.
2. Grease a large nonstick skillet with cooking spray. Heat over medium-high heat. Add onion, beef, pork, black pepper, and chili powder. Cook and stir, breaking up meat until it’s cooked through, about 5 minutes.
3. Add jalapeños and Velveeta. Reduce heat to medium-low. Cook and stir until cheese melts. Remove from heat.
4. Add half the chips to prepared dish. Top with half the meat mixture, 1 cup of the grated cheese, and half the olives. Add remaining chips, piling them in middle of dish. Top with remaining meat, cheese, and olives.
5. Bake nachos for 10 minutes. Top cheese will brown slightly.
6. Garnish nachos with scallions and avocado. Serve immediately with sour cream and salsa on the side.
Do-Ahead Tip: You can prepare the meat mixture, without the cheese, up to two days in advance. Cover and refrigerate. Heat through on low heat before assembling nachos.