Since we are headed into Labor Day weekend and the start of college football season, I thought I would share one of my all time top requested recipes. College football here in Alabama is huge. As you may know, Auburn also won the National Championship last year. Alabama people are passionate about football, whether it’s Alabama, Auburn, or UAB, so parties, tailgating and food are super important. This recipe for Grilled Blue Corn Nachos is always a hit with friends during football season. I like to make these on the grill for that extra hint of grilled flavor. Feel free to bake them in the oven, and they still taste great!
Blue Corn Nachos
6 to 8 servings
1 tablespoon Canola oil
1 medium Vidalia onion, sliced
1 red bell pepper, seeded and sliced into thin strips
1 cup yellow corn
1 pound ground sirloin or ground round
2 tablespoons whole wheat or all-purpose flour
1 tablespoons smoked paprika
3/4 teaspoon kosher salt
1 tablespoon garlic powder
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon black pepper
1/4 teaspoon cayenne
1/2 cup reduced-sodium chicken or beef broth
Dash hot sauce
Dash Worcestershire sauce
1 red bell pepper
4 cups blue corn tortilla chips
11/2 cups shredded cheddar cheese
2 tablespoons sliced black olives
2 tablespoons sliced jalapeños
Nonfat Greek Yogurt and guacamole (optional)
1. In a large skillet saute onion in oil 10 to 12 minutes or until soft and caramelized. Remove from skillet; set aside. Add red bell pepper to skillet and saute 3 minutes. Add corn and saute 2 more minutes or until bell pepper is tender. Remove vegetables from skillet and set aside.
2. For the Ground Beef: Saute beef in the same skillet 5 minutes or until browned. Add flour, paprika, salt, garlic powder, oregano, chili powder, black pepper and cayenne; stir to combine. Add broth, hot sauce and Worcestershire; stir to combine. Reduce heat to low and simmer 10 minutes. Season with salt and pepper to taste. Keep warm and set aside.
3. Preheat grill to medium (300°F to 350°F).
4. Place a large handful of chips onto a large grill rack coated with aluminum foil, plank or grill pan. Top with half of the Cheddar. Top with another layer of chips. Top with beef, onions, corn and bell pepper. Sprinkle with remaining cheese, olives and jalapeños. Grill, covered, 10 to 15 minutes or until cheese is fully melted. Serve with sour cream, guacamole, if desired.
Note: If you want to cook these indoors, bake in the oven on 350F for 10 to 15 minutes or until cheese is melted.