Tested till perfect Nachos
Nachos
Photography by Matthew Kimura

Nachos

David Burgess, national account manager of The Hockey News, thinks that these would be great right from the oven during any sporting event. They'd give everyone energy to cheer on the home team. He admits, though, that while he may not make these for himself, it sure would be nice to have them made for him. Hint, hint.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2004

Recipe4 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 10

Ingredients

    8  oz (250 g) lean Italian_sausage
    8  oz (250 g) lean ground_beef
    2 cloves garlic, minced
    2  tsp (10 mL) Cajun_seasoning or chili_powder
    2 tbsp (25 mL) coarsely chopped pickled or fresh jalape?eppers
    1 tomato, chopped
    3 green_onions, chopped
    2 tbsp (25 mL) chopped fresh coriander
    1 tbsp (15 mL) lime juice
    1 bag (345 g) tortilla chips
    1  cup (250 mL) shredded old Cheddar cheese
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Preparation

Squeeze sausage from casings into large skillet; add beef and saut?ver medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off fat.

Add garlic and Cajun seasoning; saut?ntil softened, about 2 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 24 hours.) Add jalape?eppers, tomato, onions, coriander and lime juice; stir to combine.

Arrange tortilla chips in single layer on large rimmed baking sheet. Sprinkle with sausage mixture and cheese. Bake in 375°F (190°C) oven until cheese is melted, about 6 minutes.

Nutritional Information Per serving: about

cal 308 pro 13g total fat 18g sat. fat 6g
carb 24g fibre 3g chol 32mg sodium 439mg

% RDI:

calcium 13 iron 11 vit A 8 vit C 10
folate 4
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