Our gluten-free macho nacho makes a hefty appetizer for a crowd or a crunchy good entree for smaller gatherings.
Loaded with 3 layers of gluten-free corn tortilla chips, gluten-free seasoned ground beef, lots of veggies, cheese, fresh cilantro and spicy jalapeno this dish is always a half-time hit.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: About 8 appetizer servings
- About 12 ounces of gluten-free corn tortilla chips
- 1 pound lean ground beef
- 2 tablespoons gluten-free taco seasoning
- 12 ounces grated cheddar cheese, Monterey Jack or your favorite blend of hard cheeses (about 6 cups grated)
- 1/2 cup chopped sweet yellow onion
- 1/2 cup red or orange chopped Bell pepper
- 1/2 cup pickled Jalapeno peppers, blot dry
- 1/2 cup sliced black olives, blot dry
- 1/2 cup thin sliced green onions
- 1/2 cup chopped Roma tomatoes, blot dry
- 1/4 cup chopped fresh cilantro
Brown lean ground beef in a heavy pan. Drain excess fat. Stir in gluten-free taco seasoning. Set aside.
Preheat oven to 400° F / 204° C
In a 13 x 9 inch baking dish spread a layer of 1/3 of gluten-free corn chips. Sprinkle 1/3 of cooked hamburger evenly over chips. Sprinkle 1/3 of each – chopped yellow onions, Bell pepper, jalapenos, black olives, green onions and tomatoes evenly over hamburger layer. Sprinkle 1/3 cup shredded cheese evenly over the vegetables. Repeat this process with two more layers. Bake in preheated oven for about 20 minutes or just until cheese melts. Remove from oven and sprinkle top with fresh chopped cilantro.
Author Information: Teri Gruss, MS
About.com Guide to Gluten-Free Cooking
Teri was diagnosed with gluten intolerance after decades of symptoms that culminated in malabsorption syndrome. Teri has written numerous health and nutrition articles for the popular website naturalnews.com and was a founding member and moderator of nutritioncircle.org, a nutrition forum for healthcare professionals and students. She is a member of the American Dietetic Association and supports the non-profit organization Gluten Intolerance Group (GIG) of North America as a member.
Email Teri Gruss, MS here.
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