Hot Honey Nachos

If you've ever struggled to get more flavor onto every bite of nachos, we have the solution! Substitute Hot Honey Crackers on any nacho plate and - trust us - you will NOT be disappointed.

 INSTRUCTIONS:

Ingredients

• Ground Beef
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 1 clove of garlic, minced
• 1 pound 90 to 93% lean ground beef
• 1 packet of Siete taco seasoning

• Nachos

• 2 boxes of Nufs Hot Honey crackers
• 1 pound (16 oz) shredded Mexican blend cheese (4 cups)
• 1.5 cups of diced red onion
• 2 jalapeño peppers, thinly sliced into rounds (optional)

• For serving (recommended)
• Lime wedges
• Sour cream
• Salsa
• Homemade or store-bought guacamole

1. Heat a large skillet over medium-high heat. If using lean ground beef, you may need to add a little olive oil to prevent sticking.
2. Once the skillet is hot, add the chopped onion and cook for 2-3 minutes until it begins to soften.
3. Add the minced garlic to the skillet and cook for another 30 seconds, stirring constantly to prevent burning.
4. Add the ground beef to the skillet, breaking it apart with a spoon or spatula. Cook the beef until it's browned and no longer pink, stirring occasionally to ensure even cooking.
5. Once the beef is cooked through, drain any excess fat from the skillet if necessary.
6. Reduce the heat to medium-low, then add the taco seasoning. Stir well to evenly distribute the spices and coat the meat.
7. Pour in the beef broth or water, stirring to combine. Allow the mixture to simmer for 5-7 minutes, or until the liquid has reduced and the flavors have melded together. Taste and adjust seasoning if needed.
8. Once the taco meat is ready, remove the skillet from the heat.

Assemble the nachos

1. Preheat your oven to 350°F (175°C).
2. Spread a layer of Hot Honey crackers evenly on a large baking sheet, ensuring they cover the entire surface.
3. Sprinkle the shredded Mexican blend cheese evenly over the nachos, covering them completely.
4. Spoon the prepared taco meat over the cheese-covered nachos, distributing it evenly.
5. Scatter the diced red onion and sliced jalapeño peppers (if using) over the taco meat.
6. Place the baking sheet in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly, and the nachos are heated through.
7. Once done, remove the nachos from the oven and let them cool slightly for a few minutes.
8. Serve the nachos hot, garnished with lime wedges on the side for squeezing, and with bowls of sour cream, salsa, and guacamole for dipping.
9. Enjoy your delicious loaded nacho plate with taco meat, cheese, and all the toppings!