Ingredients with Measurements:
- 1 pound bacon
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup barbecue sauce
- 1 bag tortilla chips
- 2 cups shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 cup diced tomatoes
- 1/4 cup sliced jalapenos
Special equipment needed:
- Aluminum foil
- Baking sheet
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Lay out a sheet of aluminum foil on a baking sheet.
3. Weave the bacon into a lattice pattern on the aluminum foil.
4. In a bowl, mix together the ground beef, chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
5. Spread the ground beef mixture evenly over the bacon lattice.
6. Drizzle the barbecue sauce over the ground beef.
7. Carefully roll up the bacon and ground beef into a tight log.
8. Place the bacon log on the baking sheet and bake for 45-50 minutes, or until the internal temperature reaches 160°F.
9. Remove the bacon log from the oven and let it cool for 10 minutes.
10. Slice the bacon log into thin rounds.
11. Arrange the tortilla chips on a large platter.
12. Sprinkle the shredded cheddar cheese over the tortilla chips.
13. Arrange the bacon rounds over the cheese.
14. Sprinkle the green onions, diced tomatoes, and sliced jalapenos over the bacon.
15. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 542
Fat: 38g
Saturated Fat: 15g
Cholesterol: 120mg
Sodium: 1227mg
Carbohydrates: 14g
Fiber: 1g
Sugar: 6g
Protein: 35g
Substitutions for ingredients:
- Ground pork can be used instead of ground beef.
- Monterey Jack cheese can be used instead of cheddar cheese.
- Salsa can be used instead of diced tomatoes.
Variations:
- Add black beans and corn to the nachos for a Tex-Mex twist.
- Use different types of cheese, such as pepper jack or queso fresco.
- Substitute the barbecue sauce with hot sauce for a spicier version.
Tips and tricks:
- Weaving the bacon into a lattice pattern helps keep the ground beef in place while cooking.
- Letting the bacon log cool for 10 minutes before slicing helps keep the slices intact.
- Use a meat thermometer to ensure the internal temperature of the bacon log reaches 160°F.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the nachos on a large platter and garnish with additional green onions and sliced jalapenos.
Garnishes:
Additional green onions and sliced jalapenos.
Pairings:
Serve with a cold beer or a margarita.
Suggested side dishes:
- Guacamole and chips
- Refried beans
- Spanish rice
Troubleshooting advice:
- If the bacon log is not cooking evenly, rotate it halfway through cooking.
- If the bacon log is not holding together, use toothpicks to secure it before baking.
Food safety advice:
- Use a meat thermometer to ensure the internal temperature of the bacon log reaches 160°F.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Nachos were invented in 1943 by Ignacio Anaya, a Mexican chef, in the city of Piedras Negras, Coahuila, Mexico.
Flavor profiles:
Salty, smoky, savory, and slightly sweet.
Serving suggestions:
Serve as an appetizer or as a main dish for a casual dinner.
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