It’s National Canned Food month and Cans Get You Cooking is celebrating all month long on Cooking Channel. Throughout February, tune in to Cans Make the Meal with Kelsey Nixon. Each 30-minute special Kelsey Nixon takes viewers down the canned food aisle sharing fun canned food facts and creating four delicious recipes inspired by her Cantry.
Cans Make the Meal with Kelsey Nixon will air all month long. For air dates, visit CansGetYouCooking.com. If you aren’t able to tune in to the Cooking Channel, the segment and recipes featured in the special will be posted on http://bit.ly/1jqGAjs
I am also a Canbassador again this year for Cans Get You Cooking. So I will be sharing 8 recipes this year that will focus specifically on using canned items from your Cantry.
Today, I am sharing with you a nachos recipe. I served them up as part of a nacho bar that I did for the Super Bowl at my home. A nacho bar is great for entertaining. I like to have 2 meats to choose from, nachos cheese sauce, and toppings. Nachos are also a hit anytime as a meal for my family too. I loved the idea of doing a twist on nachos with a combination of chili and cheese.
It is a great way to utilize canned items too. You can get canned nacho cheese sauce. I buy a big 106 oz can from Sam’s Club, but you can buy small cans at the regular grocery store in the Mexican section. You can also use canned olives, beans, green chilies, corn and tomatoes.
I thought these nachos would be great to serve up for March Maddness!
- For the meat topping:
- 1 lb. ground beef
- 1 (15 oz) can chili
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp paprika
- 1/2 tsp oregano
- salt to taste
- For the nachos:
- tortilla chips
- 2 (15 oz) cans nacho cheese sauce, heated
- black olives, sliced
- canned tomatoes, drained
- sour cream
- green onion
- For the meat topping, brown the beef in a skillet until fully cooked. Drain off any excess grease.
- Add the remaining ingredients for the meat topping and cook until heated through.
- Assemble nachos by placing a layer of tortilla chips on a plate. Spoon cheese sauce over the chips followed by the beff topping. Then finish with the desired remaining toppings. Serves 6-8.
Recipe adapted from Love Grows Wild.