November 6^th is nacho average holiday and, while we don’t like to brag, our nachos are some of the best in America. Our not-so-secret, secret is making sure every chip is perfectly accessorized with a delicious topping – cheese, chili, guacamole, you name it. To make this happen in our restaurants, we build the nachos in a mixing bowl so when they are flipped on the plate, they take on the shape of a volcano. And not to be jalapeño business, but we care how you celebrate, so if you can’t be in Margaritaville this Sunday, try this recipe at home.

Volcano Nachos

Ingredients:

• ¼ lb. ground beef
• ¼ cup Margaritaville Salsa
• ¾ cup shredded cheddar cheese
• ¾ cup shredded Monterey Jack cheese
• 13 oz. bag Margaritaville Restaurant Style Tortilla Chips
• 1 cup your favorite queso dip
• 1 medium tomato, diced
• 5-6 green onions, sliced
• ⅓ cup Margaritaville Guacamole
• ⅓ cup sour cream
• Sliced jalapeños to taste

Directions:

1. Preheat oven to 375°F
2. Cook beef in skillet over medium-high heat until browned. Add Margaritaville Salsa and continue cooking for 2 minutes.
3. In a small bowl, mix shredded cheeses together. Set aside.
4. Arrange a layer of Margaritaville Restaurant Style Tortilla Chips on an oven safe plate.
5. Add ⅓ cup queso dip, then another layer of chips and another ⅓ cup queso, then final layer of chips with remaining queso. Top with remaining chips.
6. Top with salsa-seasoned beef and remaining shredded cheese.
7. Place nachos in oven and bake 9-10 minutes to melt cheese.
8. Remove nachos from oven and add diced tomatoes and green onions.

Top with Margaritaville Guacamole, sour cream and desired amount of jalapeños.