I love nachos!! I’m not sure if its the finger food aspect or what, but there are times I like them more than tacos. This version is a ground chicken version using one of my favorite flavor combos for Mexican food: tequila and lime!!!
Rob and I have been making something along these lines for a while, but haven’t really ever made them pretty like this. Historically, we just used those store-bought taco seasoning packs. There is just something about those things that is hard to replicate. Plus they are just so easy, I don’t always feeling like trying.
Anyway this time around, we did make our own spice mix. It follows a pretty standard template so I wont spend much time on that. We did add a minced jalapeno and some green onion into the meet mix for flavor as well.
Now, for toppings, I really cheated. This was a weeknight meal and I didn’t really feel like having to make a whole bunch of toppings. So, I got some pre-made guac and salsa to save time. I also had to laugh at Rob when he went to do the decoration with the spiral sour cream look. I thought it just odd at first, but seeing the final pictures, it really looked great.
Tequila-Lime Chicken Nachos
- 1 Lb Ground Chicken
- 1 heaping tsp cumin
- 1/2 heaping tsp chili powder
- 1/2 heaping tsp ancho chili powder
- 1/4 tsp Mexican oregano
- 1/4 tsp Garlic powder
- 1/4 tso Onion Powder
- 1 Jalapeno seeded and minced
- 1 Green Onion sliced
- 2 Oz Tequila
- 2 Limes zested and juiced
- 2 Oz water
- Preheat the oven to 350F.
- In a skillet over medium-high heat, cook the chicken for about 5-6 minutes breaking it up as it cooks.
- Add in the spice mix, green onion, jalapeno, and liquids. Stir together and allow to reduce for about 1-2 minutes.
- Turn off the heat, remove the meat from the skillet.
- Lay out a base of tortilla chips in the skillet. Add the meat back over, followed by a little bit of salsa, and then the cheese.
- Bake for 5 minutes to allow the cheese to melt.
- Add a little more salsa, the guac, and sour cream as a topping. You can also add a little more green onion or cilantro as an optional topping.