Ground Sirloin Fondachos
Ground Sirloin Fondachos
Mexican Monday is here again. I was looking for a new twist on ground sirloin nachos. Ground sirloin nachos are great. I usually cook the meat and put over corn chips and then I sprinkle with shredded cheese and melt the cheese in the oven. Ground beef nachos are not fancy and are easy when getting home from work to whip up. However, the thing I dislike about this is the cheese tends to be clumped together. The cheese doesn’t usually get as evenly distributed over the nacho mixture. Then it came to me that I could class the nachos up with some fondue cheese sauce. Fondue cheese has a creamy texture that allows it to be even more melty and get that nacho cheese gooiness without that clumping together of the cheeses. This is a mash up of nachos with the elegance of a fondue sauce. If you are looking for a classed-up version of typical nachos to impress your palate this recipe is for you.
Cheeses:
I liked adding gruyere to this recipe to get that funky and nutty flavor to the sauce with some typical cheddar and jack cheeses that truer to American Mexican nacho flavors
Chicken Version:
Ingredients
- 1/2 pound ground sirlion
- 1 teaspoon taco seasoning
- 1/2 cup water
- 8 ounces blue corn chips
- salsa and sour cream if desired to top nachos
Fondue Sauce
- 2 tablespoon butter
- 1/4 cup dry or semi-dry white wine (like Chardonay)
- 1/4 cup shredded gruyere cheese
- 1 cup shredded Mexican cheese (Monterey, cheddar, jack)
- 1/2 tablespoon corn starch (If shredding your cheese from a block. Pre-shredded cheese in packages already has starch and cellulose in it to prevent sticking together.)
- For: 4 servings
- Preparation: 15 min
- Cooking: 40 min
- Ready in: 55 min
Instructions
- Preheat oven to 250 degrees Fahrenheit.
- In 10-inch skillet over medium heat brown ground sirloin, breaking it apart into small pieces while browning.
- When beef is brown add taco seasoning and water, stir and bring to boil over medium heat.
- When boiling turn heat down to medium-low heat and simmer until most of the water has evaporated out. Stirring occasionally while simmering.
- Turn off heat and place on back burner until ready to use.
Work on the fondue sauce while the meat is browning
- Melt butter over low heat in a small saucepan (1 quart).
- When the butter is melted add wine, stir, and add the cheeses.
- Add corn starch unless you are using packaged already shredded cheese. The corn starch will prevent the cheese from clumping together, and create a smooth, creamy fondue sauce.
- Stir frequently while the cheese melts.
- Once all the cheese is melted remove from heat.
Assembling
- Line rimmed baking sheet with aluminum foil and spray lightly with nonstick cooking spray.
- Add corn chips to the baking sheet, then top with ground beef as evenly distributed as possible over the chips.
- Then drizzle the fondue sauce over the beef as equally distributed as possible.
- Place the baking sheet in preheated 250-degree oven for 10 minutes to allow the chips to heat up and the meat and cheese will get even meltier in the oven.
- Remove from oven and top with salsa and sour cream if desired. Serve and enjoy!
Additional toppings if desired
- Cilantro, sliced jalapeno peppers, black olives would also make a great topping.
- Per serving
- Energy: 584 kcal / 2441 kJ
- Fat: 35.5 g
- Protein: 23.3 g
- Carbs: 36.4 g
