Mini Taco Nachos

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 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)
• salt, to taste
• 1/4 cup beer
• 1 bunch green onion, sliced
• 1 cup shredded cheddar cheese
• 1 (12 1/4 ounce) bag tostitos scoops

Recipe

• 1 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.
• 2 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.
• 3 ***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 those first 2 steps if you have leftover taco meat!
• 4 line baking sheets with aluminum foil that's been sprayed with nonstick cooking spray.
• 5 spread out tortilla chips on baking sheet in rows. (i can usually get about 7 rows of 5 on each baking sheet).
• 6 fill each tortilla chip with 1-2 teaspoons of meat mixture. then top each chip with 1-2 teaspoons of shredded cheese. finally, sprinkle green onions on top of cheese.
• 7 bake at 375 degrees for 5-7 minutes.
• 8 serve with salsa, guacamole, sour cream and/or hot sauce!