I’ve be craving nachos lately, but with it being winter and with much of the places I like to eat being closed due to the pandemic, I decided the next best thing, would be for the family and I to make our own. So we did. Making nachos has always been one of those fun finger foods that I’ve enjoyed putting together. But this time was different. And I think it’s because I got to see the thought process and the spice selections of the little hands. While some of their selections made sense, others did not and sadly didn’t make the cut for these nachos. LOL
Ingredients
1 tube medium ground beef
Rainbow peppers; washed; halved and diced
3 scallion stalks; diced
Salt (to your taste)
Black pepper (to your taste)
Garlic powder (to your taste)
2 tsp Italian seasoning
2 tsp thyme
1 bag Tostitos Restaurant Style chips
1/2 jar Tositos Medium Salsa
Tex-Mex Cheese blend
Sour cream (optional)
Directions
Preheat oven to 400. Line a baking sheet with parchment paper and set aside. Next dice rainbow peppers and scallions and set aside in another bowl.
In a frying pan, heat and season the ground beef. Once browned, add the veggies and let simmer about 10 mins.
Next, begin layering the nachos; topping with your choice of cheese. Place them in the oven on 400 for 10-15 mins or until edges of nachos appear golden in colour.
Remove, place pan on wire rack. Serve warm and ENJOY! 
