Fajita Beef Nachos

a palte of fajita beef nachos topped with sliced cherry tomates and a dollap of sour cream



Makes about 2 servings


1 teaspoon canola oil
½ pound ground beef, 80/20
¼ cup julienned onion
¼ cup julienned red bell pepper
2 teaspoons Chef Paul Prudhomme’s Fajita Magic®
½ cup roasted tomato salsa
¼ cup unsalted chicken stock
tortilla chips
shredded Mexican cheese

sour cream
chopped cilantro
fresh tomatoes
Chef Paul Prudhomme's Magic Pepper Sauce®

How To Prepare

Heat the oil in a sauté pan over medium high heat. When the oil starts to shimmer, add the ground beef. Use a potato masher or wooden spoon to break the beef into small pieces. When the beef is browned, add the onions, bell peppers, and Fajita Magic®. Mix well and cook until onions start to turn translucent and brown. Add the salsa and stock and reduce until most of the liquid is gone, but still leaving some sauce in the pan. Spoon over chips and garnish with shredded cheese, and your favorite toppings.

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