These were quite excellent! I had some corn tortillas close to expiring, so I fried them up into chips and used them to make these nachos. Of course, nachos are traditionally Mexican flavored, but these were an interesting twist on the typical. And I love how Matt didn’t even flinch when I told him they were Italian and not Mexican nachos. Frying your own chips really saves your nachos from becoming soggy, I highly recommend taking the extra step. This recipe called for smoked mozzarella cheese, and I could only find regular mozzarella. It worked, but regular will let out more water than smoked, so we just used a turkey baster to remove that excess liquid and it didn’t affect the chips. I found this recipe in Rachael Ray’s “Big Orange Book”. So yummy, enjoy!
2 tbs EVOO
1 lb. ground sirloin
1 small onion, finely chopped
1 small bell pepper, finely chopped
4 garlic cloves, minced
1 bay leaf
1/2 cup dry red wine
Salt and pepper
1 tsp Worcestershire sauce
1 tbs Italian seasoning
1/2 cup beef or chicken stock
1 (15 oz.) can crushed tomatoes
1 (8 oz.) can tomato sauce
2 tbs chopped fresh basil
2 tbs chopped fresh parsley
About half a large bag yellow tortilla chips, or the equivalent amount of fried corn tortilla chips
2 cups smoked mozzarella cheese
1/2 cup yellow hot pepper rings
1 cup kalamata olives, pitted and coarsely chopped
Preheat the broiler.
Heat the EVOO in a large saucepan over medium-high heat. Add the meat and crumble and brown so it’s not longer pink. Add the onions, bell pepper, garlic and bay leaf. Cook until the veggies are softened, about 5 minutes.
Deglaze the pan with the wine, scraping up any browned bits from the bottom of the pan. Raise the heat to high and add salt, pepper, Worcestershire, Italian seasoning, stock, crushed tomatoes, and tomato sauce. Cook until the sauce is nice and thick, about 10 minutes on medium-high. You want this really thick so it will stay on the chips and not get them soggy with too much liquid. When it’s to your liking, turn off the heat and stir in the fresh herbs.
Spread the chips on a baking sheet in as even a layer as possible. Top with the meat sauce, doing your best to cover each and every chip. Sprinkle the cheese over the whole thing, spreading evenly. Place under the broiler and melt the cheese. Remove from the oven, and sprinkle with the pepper rings and olives. Serve immediately with lots of napkins!