4th Inning Nachos

We call these 4th inning nachos because it is always a point of contention as to when it is the best time to eat during a ball game. After much discussion we have pretty much agreed that it is between the 3rd and 4th inning. Of course we make these for March Madness, The Super Bowl, The NBA Finals, or really any major sporting event. Bottom Line- make them and serve them for anything and at any time you choose.

Ingredients:

1 bag of Garden of Eaten’ tortilla chips

1 cup of shredded cheddar cheese

1 cup of shredded Oaxaca cheese

Your preferred queso or nacho cheese

1 Can of refried beans or pinto beans.

2 cups of left over ground taco meat (or prepare taco meat with a seasoning packet and 1 pound of angus ground beef)

1 large avocado peeled, pitted, and chopped

10 cherry tomatoes quartered

1/4 chopped red onion

Sour Cream

Cilantro

Instructions:

Preheat your oven to 400 degrees. Line a cookie sheet with parchment, foil, or a silpat sheet. Add half of the chips you plan on using on your nachos. “sprinkle” half of the beans, taco meat, queso, and cheeses. Layer with another round of chips, beans, taco meat, queso, and cheeses. Pop in the oven for 20 minutes. Checking about half way through to make sure edges of chips aren’t burning (if they are rotate the pan).

Pull out your nachos and let them cool for 5 mins. Add your tomatoes, red onion, avocado, sour cream, and finally top with cilantro. Serve immediately on sheet you cooked them in. No need to transfer.

Feel free to add Serrano peppers, pickled jalapeños, or my roasted green chilies (recipe HERE).