Trash Can Nachos with Spinach Artichoke
Preparation Time: 15 min
Cooking Time: 30 min
Serves 5
INGREDIENTS
- 8-10 Corn Tostadas
- 1 cup Mexican Cheese Blend, shredded
Spinach Artichoke Crema
- 16 ounces Sour Cream
- 1/2 cup Frozen Chopped Spinach, thawed & squeezed dry
- 1 can Reese® Chopped Artichoke Hearts, drained
- 1 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 Tablespoons Hot Sauce
- 1 Tablespoon Oil
- 1 pound Ground Beef
- 1/4 cup Onion, finely diced
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Salt
- 1 cup Black Beans, drained & rinsed
- 2 Tomatoes, finely diced
- 1/3 cup Onion, finely diced
- 1 Lime, juiced
- 1/4 cup Cilantro, finely chopped
DESCRIPTION
Upgrade your Nacho Game with ease! Rediscover the joy of snacking with our twist on the trending #TrashCanNachos. Say goodbye to the usual and hello to ultimate convenience and flavor. Swap sour cream and avocado for our creamy Spinach Artichoke Dip, made effortlessly delicious with Reese Chopped Artichoke Hearts at home.
DIRECTIONS
- Start by making the pico de gallo by adding the ingredients to a bowl, mix to combine then cover and set aside.
- Next, heat a large skillet then add oil and diced onion. Sautee on medium heat for a couple of minutes then add the ground beef. Break up the meat and stir then add the seasonings. Cook and brown the meat on medium heat until fully cooked through. Lastly, turn off the heat and add the drained beans. Mix to combine then set aside.
- For the spinach artichoke crema, add the ingredients and the Reese® Chopped Artichoke Hearts to a sauce pan. Heat on low heat, stirring occasionally and keep warm.
- Using a large 80-ounce can, remove both the top and bottom lids, clean well and place onto a large plate. Build the nachos by adding some spinach artichoke crema to the bottom, followed by the corn tostada. Break the corn tostada into 2-3 pieces if needed. Next, top with tex mex beef and beans, pico de gallo, shredded cheese, then more corn tostada. Repeat the layering process then gently remove the can and enjoy.