Puerto Rican Style Nachos by @spinachandbacon
4 servings
🍌
280 g
Tostones chips
🥩
450 g
Ground beef
🫘
240 ml
Habichuelas guisadas
🌶️
60 ml
Pickled jalapeños
🫒
35 g
Olives
🧀
170 g
Cheese
🥑
150 g
Avocado
🧅
120 ml
Pickled red onion
🥚
60 ml
Spicy mayo
🫑
30 ml
Sofrito
🫙
5 g
Adobo
🍅
60 ml
Tomato sauce
🧄
9 g
Garlic
- Preheat
Preheat the oven to 375°F (190°C). Arrange 10 oz (283 g) tostones chips in an even layer on a baking sheet.
- Heat
Heat a large skillet over medium-high heat. Add 1 lb (454 g) ground beef and break it apart with a spatula.
- Cook
Cook the ground beef for about 7 minutes until browned. Drain off excess fat if needed.
- Stir
Stir 2 tbsp (30 ml) sofrito and 1 tsp (5 g) adobo seasoning into the browned beef. Cook for 1 minute.
- Add
Add 1/4 cup (60 ml) tomato sauce and 3 minced garlic cloves to the skillet. Simmer the beef mixture for 5 minutes.
- Spoon
Spoon the seasoned ground beef over the tostones chips. Distribute 1 cup (240 ml) habichuelas guisadas across the chips.
- Cover
Scatter 1/4 cup (60 ml) pickled jalapeños and 1/4 cup (60 ml) diced olives over the nachos. Cover evenly with 1 1/2 cups (170 g) shredded cheese.
- Bake
Bake the loaded nachos at 375°F (190°C) for 10 minutes. Remove them when the cheese is melted and bubbling.
- Dice
Dice 1 avocado while the nachos bake. Spoon the diced avocado over the hot nachos.
- Top
Top the nachos with 1/2 cup (120 ml) pickled red onion. Drizzle 1/4 cup (60 ml) spicy mayo over the finished nachos and serve immediately.
Puerto Rican Style Nachos by @spinachandbacon
4 servings
🍌
280 g
Tostones chips
🥩
450 g
Ground beef
🫘
240 ml
Habichuelas guisadas
🌶️
60 ml
Pickled jalapeños
🫒
35 g
Olives
🧀
170 g
Cheese
🥑
150 g
Avocado
🧅
120 ml
Pickled red onion
🥚
60 ml
Spicy mayo
🫑
30 ml
Sofrito
🫙
5 g
Adobo
🍅
60 ml
Tomato sauce
🧄
9 g
Garlic
Preparation Steps
Step 1/10
Preheat the oven to 375°F (190°C). Arrange 10 oz (283 g) tostones chips in an even layer on a baking sheet.
Step 2/10
Heat a large skillet over medium-high heat. Add 1 lb (454 g) ground beef and break it apart with a spatula.
Step 3/10
Cook the ground beef for about 7 minutes until browned. Drain off excess fat if needed.
Step 4/10
Stir 2 tbsp (30 ml) sofrito and 1 tsp (5 g) adobo seasoning into the browned beef. Cook for 1 minute.
Step 5/10
Add 1/4 cup (60 ml) tomato sauce and 3 minced garlic cloves to the skillet. Simmer the beef mixture for 5 minutes.
Step 6/10
Spoon the seasoned ground beef over the tostones chips. Distribute 1 cup (240 ml) habichuelas guisadas across the chips.
Step 7/10
Scatter 1/4 cup (60 ml) pickled jalapeños and 1/4 cup (60 ml) diced olives over the nachos. Cover evenly with 1 1/2 cups (170 g) shredded cheese.
Step 8/10
Bake the loaded nachos at 375°F (190°C) for 10 minutes. Remove them when the cheese is melted and bubbling.
Step 9/10
Dice 1 avocado while the nachos bake. Spoon the diced avocado over the hot nachos.
Step 10/10
Top the nachos with 1/2 cup (120 ml) pickled red onion. Drizzle 1/4 cup (60 ml) spicy mayo over the finished nachos and serve immediately.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
625 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
10 minutes
Overall
25 minutes
Difficulty
Level
Medium (2/4)
Steps
10 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@spinachandbacon
Origin
Cuisine
Puerto Rican, Caribbean, Latin American
Geographic
to inform
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos