No Cinco de Mayo would be complete without the perfect dish to celebrate the occasion. Our very own Fundraising and Marketing Fellow Jessica Dvoracsek shares her family’s favorite nacho and guacamole recipe to help you celebrate at home this year.
Nachos for Nonprofit Leaders
Ingredients
- 6 mini peppers
- Tortilla chips
- 1 lb. ground beef
- 1.5 tsp. chili powder
- 1 tsp. cumin
- Salt/pepper to taste
- ½ c. shredded cheese
- ¼ red onion, minced
- ½ jalapeno (optional)
- Cilantro
- ½ lime
Guacamole that Gives Back
Ingredients
- 2 avocados
- 2 cloves garlic
- ½ jalapeno (optional)
- ½ c. cilantro
- ¼ red onion
- 1 lime
- Salt to taste
Directions
- Preheat the oven to 350 degrees, and prepare a sheet pan with foil. Spray the pan with nonstick spray.
- Wash and cut the mini peppers in half. Lay the peppers on one half of the prepared pan, insides facing up. Spread the tortilla chips on the remaining half of the pan.
- Brown the beef in a pan on the stove. Drain meat and mix in chili powder, cumin, salt and pepper (to taste). Add ¼ c. water to the pan and cook until sauce begins to thicken slightly.
- Spoon the meat over the peppers and chips and top with jalapeno, red onion and shredded cheese.
- Bake for 7-10 minutes until the cheese is melty.
- Once out of the oven, top with chopped cilantro and lime juice.
While the nachos are cooking, make the guacamole:
- Cut two avocados in half, remove pit and skin, and place into bowl.
- Mince red onion, garlic, jalapeno (if using) and place into bowl.
- Mix well, while mashing the avocado.
- Zest the lime (a key to this recipe!) and add to the guacamole. Add in the juice of an entire lime, the chopped cilantro and mix again.
- Salt to taste.
Enjoy!
