Ingredients
Scale
Guacamole
- 2 avocados
- ¹/₂ small tomato, chopped (optional)
- ¹/₄ small red onion, minced
- ¹/₄ teaspoon sea salt, or to taste
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons fresh lime juice, or to taste
- ¹/₂ recipe Cali’flour Chips*
- ¹/₂ cup (55 g) shredded cheddar cheese
- ¹/₂ cup (60 g) cooked ground beef
- ¹/₂ cup (120 ml) Red Salsa*
- 1 small jalapeño chile, sliced (optional)
- 2 scallions (white and green parts), chopped
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons sour cream
Instructions
How To Make The Guacamole:
- Cut the avocados in half and remove the pits.
- Scoop out the avocado flesh and put it in a medium bowl.
- Using the back of a fork, mash the avocado until as chunky or smooth as you like it.
- Mix in the tomato (if using), onion, salt, and cilantro.
- Stir in the lime juice.
- Taste and season with more salt and/or lime juice if needed.
How To Make The Nachos:
- Preheat the oven to 375° Fahrenheit or 190° Celsius.
- Place half of the chips in the bottom of a medium cast-iron skillet.
- Sprinkle with 3 tablespoons of the cheese, followed by ¼ cup (30 g) of the beef, then ¼ cup (60 ml) of the salsa and half of the chile, if using.
- Repeat the layering, then finish with the remaining 2 tablespoons cheese.
- Place in the oven and bake for about 10 minutes, until the cheese is melted.
- Top with the scallions and cilantro.
- Dollop the sour cream on top and add the guacamole to the sides for dipping.
- Serve immediately, straight from the skillet.
