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Rudi’s Superbowl Recipes: Beef Nachos

Each celebration featured in Holland America Line Master Chef Rudi Sodamin’s “A Taste of Celebration” cookbook comes with his thoughts about that particular celebration. Here’s an excerpt from what Rudi had to say about the Superbowl:

“It’s an exciting time, particularly if the word ‘football’ kicks up a guest’s appetite for game food. Frequently on board you’ll hear few questions about who’s playing and many more about what foods are being served … A Superbowl gathering has some unspoken regulations. It clearly anticipates eating at the coffee table in the TV room rather than at the table in the dining room. What I love about Superbowl Sunday is its intentional casualness … there’s something to be said about hosting a party that ostensibly involves noshing Beef Nachos off paper plates and digging a wooden spoon into a crock for a helping of Vegetarian Black Bean Chili.”

Here is the first recipe for the contest:

BEEF NACHOS

Ingredients:
4 ounces ground beef (at least 85% lean)
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper
1/4 teaspoon dried oregano
1 (16-ounce) can refried beans
1 (8-ounce) can tomato sauce
1 large bag plain tortilla chips
1 cup shredded cheddar and Monterey Jack cheese blend

Side Garnishes:
Seeded and diced plum tomatoes
Thinly sliced scallions
Thinly sliced or minced jalapeno peppers
Sliced black olives
Chopped fresh cilantro
Sour cream
Guacamole

Preparation:
1. Heat the oven to 350-degrees F. In a skillet, brown the ground beef and onion over medium heat until the beef is no longer pink and the onions are softened. Add the bell peppers, spices, refried beans and tomato sauce. Reduce the heat to low and simmer, stirring for 10 to 15 minutes.

2. Spread some of the beef mixture on each chip and arrange the chips in a single layer on a large baking sheet or use smaller over-proof plates or dishes. Sprinkle the tortillas with the grated cheese and place the nachos in the over until the cheese is melted and the beef mixture is cooked through, about 8 minutes. Serve immediately with any extra garnishes you choose on the side.

3 Comments
  • Suzanne

    Yummy I am hoping to have some of these on Sunday when I board the Nieuw Amsterdam..

  • Mary Pavich

    Suzanne say hi to my friends Riza and Jane Harsyahdu. My friends for a long time

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