Beef Chili-Cheese Nachos with Cilantro Lime Rice

Beef Chili-Cheese Nachos with Cilantro Lime Rice

<div style="color: #000000; font-family: 'times new roman', 'new york', times, serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px;">Beef Chili-Cheese Nachos with Cilantro Lime Rice</div>
Beef Chili-Cheese Nachos with Cilantro Lime Rice

For the chips,

- 1 lb KK Farms Red Angus Chili-Cheese Beef Brats, sliced into pieces
- 1 bag blue corn tortilla chips
- 1 onion thinly sliced
- 1 bell pepper thinly sliced
- 1 hot chili pepper, such as a jalapeno sliced thinly
- 1 tomato diced
- 1 cup shredded cheese, a combo of cheddar, Colby, or any other easy melting cheese is best.
- Sour Cream
- 1 Tablespoon olive oil
- 1 Teaspoon ground Cumin
- Heat oil in pan on Med heat.
- Add onions and cook till slightly brown.
- Add beef brats to onions and stir 1-2 minutes.
- Add peppers  and cumin and cook 2-3 min.
- Add tomatoes and cover with cheese, remove from heat.

For the Rice,

- 1 cup white or brown rice
- Juice of 1 lime
- Zest of one lime
- 1 cup chopped cilantro
- Rinse and cook rice according to package directions.
- Add juice, zest and cilantro and stir to combine.
 - Arrange chips on platter, cover with onion/beef mixture and rice.
- Top with sour cream and serve at once.
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