I “try” meaning I actively stay from most corn products, even if I order corn tortillas from a restaurant, I usually on eat the inside, but I do on occasion enjoy (especially coming from a Mexican food background) enjoy creating healthy versions of Mexican dishes with sprouted corn tortillas.
Nachos is one of those foods that my family ate a ton of especially after school snacks and on the weekends, while watching TV and hanging out.
Recently, someone said that “they couldn’t eat Mexican food and they really miss nachos.” So naturally, challenge accepted!
I outlined how to make Sprouted Corn Chips here on another recipe. The rest of the ingredients are for you to decide as the toppings are endless, below is what I used.
- ½ lb. grass fed beef, ground
- Cheddar cheese (KerryGold)
- Organic tomatoes, diced
- Green onions, diced/chopped
- Jalapenos, diced/chopped
- Coconut oil
- Salt and pepper
Steps to crEATe:
2.) Heat 1 Tbsp. coconut oil in medium skillet on medium-high heat. Cook ground beef, add salt and pepper, to taste. Stir frequently and cook for about 5 minutes.
3.) Top the chips with ground beef, vegetables, and shredded cheese. For completely melted cheese, toss in oven for a couple of minutes.
4.) Serve warm!