I try every week to add a new meal to our menu. I attempt to follow the food guru and 30 minute meal making queen, Rachel Ray. The best part of my quest is I use items that I bought on sale so these meals are yummy and affordable… and oh, yes they can be completed in 30 minutes or less!
So I know Renae is going to cook from her pantry this January . I am afraid I can’t do that at the moment, since we would be eating holiday candy and cereal! I did look for something that Renae and those of you brave enough to do the pantry challenge could make. If you use canned veggies instead of fresh, I am sure you will get yummy results!!! If you do not have corn chips, use taco shells. I am sure we all have a box of those in our pantry somewhere. Happy cooking!
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 pound ground sirloin or chicken
- 1 red bell pepper, seeded and chopped
- 1 red onion, finely chopped
- 3-4 cloves garlic, chopped
- 2 tablespoons chopped fresh thyme
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- Salt and pepper
- 3/4 cup beer
- One bag flax seed tortilla chips or whole grain tortilla chips (9 ounces)
- 2 cups shredded Monterey Jack cheese
- 2 jalapeño peppers, thinly sliced
- 2 ripe plum tomatoes, cut into small cubes
- 1/3 cup cilantro or flat leaf parsley leaves (a generous handful)
- 2 lime wedges
In a large skillet, heat the EVOO, two turns of the pan, over medium-high heat. Add the ground meat and cook, stirring, until browned, about 10 minutes. Add the bell pepper, onion, garlic, thyme, cumin and coriander; season with salt and pepper. Cook until tender, about 5 minutes. Pour in the beer and cook, scraping any browned bits from the bottom of the pan.
Pre-heat the broiler.
Arrange the chips on an ovenproof platter. Cover the chips with the meat, cheese and jalapeños and broil until the cheese is melted. Top the nachos with the tomatoes and cilantro; squeeze the lime wedges over the nachos.