Cynthia Beretta’s Game-Day Nachos

Gear up for the Grey Cup with this simple yet delicious game-day recipe.


● 2 bags corn tortilla chips
● 2 ½ cups pepper jack cheese, shredded

● 4 vine ripe tomatoes, chopped
● 1 jalapeno pepper, seeded and chopped
● 1 small white onion, chopped
● ¼ cup parsley leaves, finely chopped
● 1 tsp salt

● 1 Tbsp extra-virgin olive oil
● 1 pound Beretta Farms Certified Organic Lean Ground Beef
● 2 cloves garlic, chopped
● ½ red onion, chopped
● 1 tsp salt
● 1 ½ teaspoon ground cumin
● 1 Tbsp cayenne pepper sauce
● 1 jalapeno pepper, seeded and chopped

● Sour cream
● Black or green olives
● Sliced avocado, dressed with lime

1. Heat oven to 400 °F . Line pan with foil, cover with cooking spray and arrange a mixture
of corn chips on large platter.
2. Place salsa ingredients in a bowl and set aside for flavors to compliment each other.
3. Add oil to a medium nonstick skillet over medium high heat. Sauté garlic, onion and
peppers for 2 minutes. Mix in the ground beef and crumble with a wooden spoon. Spice
it up with salt, cumin and cayenne pepper sauce. Leave on stove and let it cook for 5
minutes, stirring all ingredients and reducing the heat to a low temperature.
4. Arrange half of beef mixture on chips. Top with other half of toppings while repeating
layers with cheese.
5. Bake 10 to 12 minutes or until cheese is melted. Serve immediately as is or garnish with
your choice of additional toppings from the list above!