Recipes - Fiesta Time

Fiesta Time - Skillet Beef Nachos and Blender Salsa

Skillet Beef Nachos (Progressive Farmer image by Rachel Johnson)

SKILLET BEEF NACHOS

One plate of these may not be enough.

MAKES: 4 SERVINGS

TOTAL TIME: 20 MINUTES

8 ounces lean ground beef

1 cup white onion, diced

3 tablespoons taco seasoning

10 ounces tortilla chips

1 1/2 cups Monterey Jack cheese

Toppings: sour cream, nacho jalapeno, cilantro, diced avocado

1. Heat a large skillet over medium-high heat; add beef, diced onion and taco seasoning, stirring to break into crumbles. Cook until no longer pink (about 10 minutes). Transfer cooked beef to a plate.

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2. Preheat oven to broil. Settle half the chips into the skillet; sprinkle with half the cheese and beef. Top with remaining chips, cheese and beef.

3. Broil 3 minutes or until cheese is melted. Garnish with desired toppings and divide among plates; serve.

BLENDER SALSA

So good and it's super easy to make and store.

MAKES: 3 CUPS

TOTAL TIME: 40 MINUTES

2 (14.4-ounce) cans fire-roasted, diced tomatoes

1 jalapeno, seeds removed

1/2 white onion, quartered

1 cup fresh cilantro leaves

1 tablespoon lime juice

1 teaspoon kosher salt

1/2 teaspoon sugar

1. In a blender, combine all ingredients; pulse until finely chopped. Taste and adjust seasonings.

2. Allow to chill 30 minutes before serving. Salsa will keep in the fridge up to five days.

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