Smoked Chipotle Nachos


I tend to work with the same repertoire of ingredients so this recipe is was FUN and creative. I found this salsa and it totally inspired me. I feel like a good chef (I’m not actual referring to myself now;) lets ingredients shape a recipe. You have to let what speaks to you…speak to you! So this salsa was wonderful and I thought this would make for a delicious change up to a traditional nacho snack which is filled with artificial cheese and additives that can really make for an unwholesome snack! This was an afternoon treat for my husband and I and a quick lunch I served my mom along side a salad…that will be up shortly! I love the layers of flavor packed in one bite! The heat and complexity of the beef with the peppery fresh arugula followed by creamy guac all on a crunchy chip…MAN OH MAN! It’s so hearty without feeling like a bowling ball just hit your stomach! Such a delicious snack or appetizer. As we head into the month of March (can you really believe it!?) this month is packed with so many great things. March is never a month I look forward to but the first day of spring and celebrating a RISEN Savior is something to look forward to. But! Not to forget the thankful heart I have for an extra day on this leap year. Happy February 29th, now go enjoy some nachos!

1 lb. lean ground beef
1/4 cup minced onion
2 tablespoons water
your favorite salsa (I used a chipotle and black bean salsa)
your favorite guacamole (see my recipe below)
2 large handfuls of arugula
1 bag corn tortilla chips

Smoky Chipotle Seasoning:
2 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon hot chili powder
1/2 teaspoon oregano
1/4 teaspoon chipotle powder
1/4 garlic powder

2 ripe avocados
1 tablespoon red onion, grated or finely minced
1 tablespoon fresh parsley or cilantro
½ lime juiced
Salt and pepper to taste
(Mash avocados and combine ingredients)

1. In a large skillet, cook the meat until brown over medium high heat. Add minced onion and cover skillet, reduce heat to low. Let cook for 5-7 minutes, stirring once or twice until the onions are cooked.
2.Add the smoky chipotle seasoning and water to the skillet and stir to combine. Simmer for 5-10 minutes while you prep the rest of the nachos.
3. Layer the nachos by creating a thin layer of the tortilla chips. Add the meat and onion mixture. Add the salsa and arugula. Top with guacamole. Serve immediately.


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