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RECIPE

Smoky Sloppy Joe Nachos

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

For Smoky Sloppy Joe Nachos:
  • 10 slices meaty bacon, half a pound
  • 2 tablespoons olive oil or neutral oil
  • 1 ½ pounds ground sirloin (80/20)
  • Kosher salt and pepper
  • 2 tablespoons smoked sweet paprika
  • 1 tablespoon chili powder blend or Aleppo chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 large onion
  • 1 can or jar piquillo peppers, 7-8, drained and chopped (or 2 roasted red peppers, drained and chopped)
  • 4 cloves garlic, chopped or grated
  • 3 tablespoons light brown sugar
  • 3 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • One 14-ounce can diced or crushed fire-roasted tomatoes
  • 1 bag tortilla chips
  • 2 cups shredded yellow medium cheddar (12 ounces)
  • Mild or hot pickled jalapeno pepper rings
  • Chopped white onions or scallions, to serve
  • Cilantro or parsley, to serve
For Spicy Crema Sauce (optional, but highly recommended):
  • One 16-ounce container of sour cream or Mexican crema
  • Smoked Chipotle Tabasco, to taste
  • A squeeze of lime

Preparation

Preheat oven to 400˚F and bake bacon on a slotted pan or wire rack set over a rimmed baking sheet until very crisp, 16 to 18 minutes. Remove and cool to handle, then chop.

In a large, deep skillet, heat oil, 2 turns of the pan, over medium-high heat, add beef and brown and crumble, season with salt, pepper, paprika, chili powder, oregano, cumin and coriander, stirring to toast spices a minute or so. Add onions and cook to soften, adding about ½ cup water after a few minutes, let it absorb, then add piquillos or roasted peppers, garlic, stir a minute more, add sugar, vinegar, Worcestershire, paste and combine. Stir in diced or crushed tomatoes and reduce heat to low. Add a little more water if the mixture gets too thick or starts to burn.

Add chips to oven and toast a couple of minutes, top chips with meat and cheese and switch on broiler to high, then broil to brown cheese.

Rachael Ray