Beef Picadillo Nachos
What is your favorite thing about football? The thrill of competition? The sportsmanship? An exciting game between rivals? For me, it’s the snacks. Not that I don’t enjoy the game because I do like football. But I reallllllly enjoy the snacks. These Beef Picadillo Nachos might just be my new favorite game-time snack. And if you give them a try, I expect that they’ll be yours, too.
As much as I would love to claim Beef Picadillo as my own recipe, it is not. You can find the original recipe here by My Columbian Recipes. If you follow us on Instagram, you know from our stories that Anne and I both make this recipe pretty often. It is easy to make and so delicious. The combination of bold seasoning with the salty olives and sweetness of the raisins works so well together. This is one of my favorite dishes to make. And it tastes just as good as leftovers.
Here is my suggestion to you. Make Beef Picadillo for dinner on a Saturday night. I know it is hard, but try not to eat the whole thing…or better yet, double it. Because you will be rewarded the next day with Beef Picadillo Nachos which I promise you, are worth the wait.
Picadillo Cubano is a traditional Columbian dish with so much flavor. We love making this for dinner, and having the leftovers as nachos the next day. Enjoy!
- 1/4 c olive oil
- 1 lb ground beef
- 1/2 t cumin
- 1/4 t oregano
- 1 bay leaf
- 1 onion, finely chopped
- 1 bell pepper, finely chopped
- 5 cloves garlic
- 1 c tomato sauce
- 1 T tomato paste
- 1 c white wine
- 1/2 c stuffed Spanish olives
- 1/3 c raisins
- tortilla chips
- 8-12 oz Monterey jack cheese, shredded
- 1 banana, halved lengthwise and slized
- 1 avocado
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In a sauce pan, heat olive oil over medium high heat. Add the beef and brown, stirring occasionally, then add the cumin, oregano, bay leaf, onion, bell pepper, garlic and season with salt and pepper. Cook for about 10 minutes more.
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Add the tomato sauce, white wine, olives and raisins. Reduce the heat to low, cover and cook for about 30 minutes, stirring often.
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Remove the bay leaf and serve over plain white rice.
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Preheat oven to 325. Arrange tortilla chips on a baking sheet. Sprinkle about 1/3 of the cheese over the chips and generously spoon leftover picadillo on top. Top with the remaining cheese.
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Bake for 10-15 minutes until the cheese is melted and bubbling. Remove from the oven and top with the banana. Serve immediately.
The recipe for the Picadillo is from My Columbian Recipes. Find it here.
Don’t skip the banana! It seems like an odd topping for the nachos but believe me, it is amazing. Add some avocado too!
