Reader Recipe
From Tacos to Yummy Nachos

This winning recipe was featured in Let’s See What’s in the Fridge.

Creating a completely new meal out of leftovers can be challenging, but the winner of our No Leftovers Left Behind contest came up with a quick and simple recipe for nachos using leftover taco meat.

1 package (12 ounces) chorizo
1 clove garlic, minced
1/2 onion finely chopped
Dash cumin, optional
1 pound leftover cooked ground beef seasoned for tacos
1 bag (14 ounces) nacho-flavored corn chips
1 cup shredded mozzarella
1 cup shredded Colby cheese
Sour cream for serving, optional
Picante sauce for serving, optional

  • Preheat a medium saucepan. Add chorizo and 1 tablespoon of water and cook as you would ground beef. Once it has released its oils, drain excess grease from pan and turn the heat to low.
  • Add the garlic, onion and cumin, if using. Stir well and add seasoned beef. Set aside.
  • Preheat oven to 350 degrees. Arrange tortilla chips in a pan, spreading them evenly, and top with the chorizo mixture. Top with shredded cheeses and place in the oven for 5 to 7 minutes or until cheese begins to melt. Be careful not to leave it in too long.
  • Remove pan from oven, allow to cool slightly and serve. Top with sour cream and picante sauce, if desired.

Servings: 6. Serving size: 1/6 of dish. Per serving: 891 calories, 48.4 g protein, 54.7 g fat, 38.0 g carbohydrates, 2.8 g dietary fiber, 1,357 mg sodium, 2.8 g sugars, 146 mg cholesterol

Olinka Gomez | Magic Valley EC

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