Mambo Nacho Bowl
Make family dinner night fun with these tasty and tangy nachos. For easy preparation, purchase precut pineapple in the produce department.
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PREP TIME: 10 minutes
COOK TIME: 20 minutes
SERVINGS: 6
TOTAL TIME: 30 minutes
Ingredients
1 pound lean ground beef
1 tablespoon chili powder
1⁄2 teaspoon ground cumin
1⁄8 teaspoon garlic powder
3⁄4 teaspoon kosher salt divided
Mango-Cheese Pico de Gallo
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups whole milk
2 cups shredded Mexican cheese blend divided
2 teaspoons seeded minced jalapeño
1 (18-ounce) bag tortilla chips
Toppings: Jalapeño slices chopped fresh cilantro and shredded Mexican cheese blend
Mango-Cheese Pico de Gallo
1 mango, peeled & diced (about 1 cup)
1⁄2 cup diced fresh pineapple
1⁄3 cup diced Honey Crisp apple
1 teaspoon fresh lime juice
1 teaspoon chopped fresh cilantro
2 tablespoons crumbled queso fresco
Notes
Mango-Cheese Pico de Gallo
Makes 1 3/4 cup
Prep Time: 5 minutes
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Instructions
Brown the beef with the chili powder, cumin, garlic powder and 1/2 teaspoon salt in a large non-stick skillet over medium heat until no longer pink, stirring occasionally, about 8 minutes. Drain. Meanwhile, prepare the Mango-Cheese Pico de Gallo. Set aside.
Melt the butter in a 4-quart saucepan over medium heat; whisk in the flour until smooth and cook 1 minute, whisking constantly. Whisk in the milk, stirring to smooth any lumps. Cook, whisking constantly, until thickened and bubbly, about 7 to 8 minutes. Turn off the heat. Stir in the remaining 1/4 teaspoon salt, 1 1/2 cups cheese and minced jalapeño. Portion the chips in bowls; top with cheese sauce, cooked beef, Mango-Cheese Pico de Gallo, shredded cheese and additional toppings.
Mango-Cheese Pico de Gallo
Stir together all ingredients in a small bowl.