If you can’t decide between serving nachos or cheeseburgers at your next party, then don’t! Homemade chips each topped with all the bacony, cheesy, meaty flavors of a great burger are the marriage of the century — you’ll definitely say “I do.”
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 12 nachos |
Ingredients
- Three 6-inch corn tortillas
- 2 tablespoons vegetable oil
- 2 pickle spears, finely chopped
- 1/4 small white onion, finely chopped
- 1/2 pound ground beef
- Kosher salt
- 7 slices American cheese, quartered
- 2 slices cooked bacon, crumbled
- Ketchup and yellow mustard, for serving
Instructions
- Preheat the oven to 350 degrees F. Brush both sides of the tortillas with 1 tablespoon oil. Stack the tortillas and cut the pile into quarters. Spread the chips out in a single layer on a baking sheet and bake until crisp and just beginning to turn golden brown, rotating the pan halfway through, 14 to 16 minutes. (Leave the oven on.)
- Meanwhile, mix the pickles and onions in a small bowl and set aside. Heat the remaining tablespoon oil in a medium skillet. Add the ground beef and 1/2 teaspoon salt and cook over medium heat, breaking it up into small pieces and stirring occasionally, until browned and cooked through, 8 to 10 minutes. Stir in 16 pieces of the American cheese and cook, stirring often, until the cheese is melted, 2 to 3 minutes.
- Evenly divide the beef mixture among the tortilla chips. Place one piece of American cheese over the beef on each chip and bake until the cheese is melted, 4 to 5 minutes. Evenly top each chip with the pickle mixture, and then with some bacon. Top the chips with a squeeze of ketchup and mustard and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 134 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 23 mg |
| Sodium | 193 mg |
Reviews
Sounds great!