Hey Tailgaters (and fellow food lovers)! For the next 10 days I am joining with 21 other bloggers to bring you delicious and tantalizing recipes to bring to your tailgate during the #10daysoftailgate. In my intro post I gave you all of our amazing sponsors's information and the rafflecopter entry information. Please stop over to enter and check out all the amazing sponsors
The first recipe I am bringing to you is Loaded Baked Nachos Supreme because who doesn't love nachos on game day!? For this recipe I used a sponsored product from Intensity Academy called Carrot Karma, but you could use your favorite hot sauce in place. Carrot Karma is a totally different type of hot sauce, but fits right into the flavor profile for these nachos. Carrot Karma has mild/medium heat with flavors of fresh carrots, habaneros with a touch of lime.
When building these nachos I went with my family's favorites: beef, beans and tons of cheese! I layered the chips and toppings to ensure that each bite was filled with delicious toppings. Ron, Kellen and I devoured these nachos before the game even started! I love baking nachos because the chips stay crisp, but are warm and delicious- covered with melted cheese. This recipe appears to have lots of steps, but it is really easy and each step very simple and quick.
Thanks for joining me in kicking off our tailgate party! Please visit my fellow tailgaters for more delicious recipes and don't forget to enter the giveaway!
Here is what everyone else is dishing up today:
El Diablo’d Lamb Lollipops,Culinary Adventures with Camilla
Cheesy Bean Dip, Making Miracles
War Eagle Sangria, Sew You Think You Can Cook
Chili, A Day in the Life on the Farm
Soft Pretzels and Buffalo Cheese Dip, Things I Make (for Dinner)
Spiced Fig and Garlic Chicken Wings, girlichef
Baked Mac and Cheese with Bacon Pretzel Topping, Debbi Does Dinner Healthy
Baked Blueberry Pork Egg Rolls , The Pajama Chef
Deviled Egg Potato Salad, Cooking In Stilettos
Garden Fresh Salsa, Eliot’s Eats
Peanut Butter Pretzel Brownies, The Spiffy Cookie
Gazpacho Shooters with Spicy Shrimp, OnTheMove-In the Galley
Pineapple Salsa, The Not So Cheesy Kitchen
Asian Duck Sliders, Curious Cuisiniere
Pineapple Chile Lime Wings, The Girl In The Little Red Kitchen
Spicy Strawberry Bourbon Shooters, CafeTerraBlog
Devilish 7-Layer Dip, Miss Laura’s Kitchen
Iowa Sunrise, From Gate to Plate
3/4 lb ground beef
1/2 medium white onion, diced
1 Tbl hot sauce
1/2 cup water
1 Tbl flour
1 recipe taco seasoning (see below)
1 Tbsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried Mexican oregano (or regular oregano)
1/4 tsp. crushed red pepper flakes
1 tsp. sea salt
1 tsp. black pepper
For Beans (you can buy them already made if you like):
1 Tbl olive oil
1/8 cup diced onion
1/2 tsp garlic powder
1 tsp chili powder
1 15 oz can pinto beans, drained and rinsed
2/3 cup chicken stock
3 roma tomatoes, diced
2 Tbl diced white onion
1 Tbl diced jalapeno
1 Tbl chopped cilantro
pinch of salt
pinch of cumin
Juice of 1/2 a lime
1 ripe avocado
2 Tbl of salsa
1 cup shredded cheddar cheese
1 cup shredded Monterrey jack cheese
Sliced green onion
Sliced Black Olives
1 bag or tortilla chips
Pre-heat over to 375 degrees.
In a bowl, mix salsa ingredients together. Cover and let it rest in the fridge till ready to use.
In a large skillet brown ground beef and onion. Drain excess fat and stir in water, hot sauce, flour and taco seasoning. While the mixture thickens make the beans. Heat olive oil in a medium skillet. Add onions and cook till tender. Stir in the garlic powder and chili powder. Add the beans and stock. Gently mash with a fork. Stir until smooth and warmed through.
In a 9x13 baking dish, layer half of the chips. Top evenly with half of the taco meat, beans and cheese. Top with remaining chips, taco meat, beans and cheese. Place in over and bake 10-12 minutes or until cheese is melted.
While the nachos bake mash an avocado with 2 Tbl of salsa. Set aside.
Remove nachos from oven. Top with black olives, salsa, sour cream, guacamole and green onions.