Mini Taco Nachos

• ground beef↗1⁄2 lb
• red onion, diced↗1⁄2
• serrano peppers, minced↗2
• chili powder (or to taste)↗2 teaspoons

  (or to taste)

• ground cumin (or to taste)↗1⁄2 teaspoon

  (or to taste)

• ground coriander (or to taste)↗1⁄4 teaspoon

  (or to taste)

• dried Mexican oregano (or to taste)↗1⁄4 teaspoon

  (or to taste)

• garlic powder (or to taste)↗1⁄4 teaspoon

  (or to taste)

• onion powder (or to taste)↗1⁄4 teaspoon

  (or to taste)

• cayenne (or to taste)↗1⁄4 teaspoon

  (or to taste)

• salt, to taste↗

  to taste

• beer↗1⁄4 cup
• green onion, sliced↗1
• shredded cheddar cheese↗1 cup
• (12 1/4 ounce) bag Tostitos Scoops1

Step-by-step instructions

1. 1

   Brown ground beef in a large skillet until browned and cooked through. Drain grease if necessary. Add onions and peppers and saute with meat until soft, about 3-5 minutes.

2. 2

   Sprinkle seasonings (chili powder, cumin, coriander, oregano, garlic powder, onion powder, cayenne and salt) on meat mixture. Add beer and stir until mixture is combined and slightly reduced.

3. 3

   ***At this point, you could store meat mixture in the fridge until ready to use or allow mixture to cool slightly before starting nacho assembly. ***You could also skip those first 2 steps if you have leftover taco meat!

4. 4

   Line baking sheets with aluminum foil that's been sprayed with nonstick cooking spray.

5. 5

   Spread out tortilla chips on baking sheet in rows. (I can usually get about 7 rows of 5 on each baking sheet).

6. 6

   Fill each tortilla chip with 1-2 teaspoons of meat mixture. Then top each chip with 1-2 teaspoons of shredded cheese. Finally, sprinkle green onions on top of cheese.

7. 7

   Bake at 375 degrees for 5-7 minutes.

8. 8

   Serve with salsa, guacamole, sour cream and/or hot sauce!