Kamut Chip Spicy Nachos

These Kamut chip spicy nachos are full of good flavor. We used our kamut flour tortillas to make the crunchy chips then topped them with spicy beef, onions, red and green fresh jalapeño peppers, olives, tomatoes and two kinds of cheese. Serve these kamut chip spicy nachos with salsa, guacamole and sour cream. Serves 4 as an appetizer or 2 as a meal.

5 from 12 votes

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Prep Time: 40

Cook Time: 20

Total Time: 1

Servings: servings

Calories: 595kcal

Author: Pat Nyswonger

Ingredients

To make the chips:

8 8- inch kamut flour tortillas
melted coconut oil
Kosher salt

For the Spicy Nachos:

1/2 pound lean ground beef
1/4 teaspoon kosher salt
1 teaspoon ground cumin
1/4 teaspoon dry oregano
1/4 teaspoon ground guajillo chile
1/4 teaspoon ground ancho chile
Pinch of ground chipotle
1 red jalepeno pepper seeds and ribs removed and finely diced
1 green jalepeno pepper seeds and ribs removed and finely diced
1/2 cup green onions thinly sliced, white and green parts
1/2 cup sliced black olives
2 Roma tomatoes finely diced
6 ounces cheddar cheese grated
6 ounces pepper jack cheese grated
2 tablespoons sliced pickled jalepeno peppers
1/4 cup cilantro leaves
1/2 fresh lime

Condiments:

1/2 cup sour cream
1/2 cup guacamole
1/2 cup salsa

Instructions

For the Chips:

Preheat the oven to 400°F.
Brush each tortilla with oil and stack them together as each one is oiled. Cut the stack in half, and then cut each half into 3 triangles. Arrange the triangles in one layer on a rimmed baking sheet. Sprinkle them generously with salt.
Bake on the center rack of the preheated oven until the tortillas begin to turn light brown, about 6-7 minutes. Rotate the pan and continue to bake until the chips are crisp and golden, 4-5 minutes more. Remove from the oven and reserve

For the Beef:

Add the ground beef to a large skillet set over moderate heat, sprinkle with the salt and brown the beef, breaking it up with a fork, stirring frequently. Add the spices and continue to cook until no longer pink and the liquid has evaporated. Remove from the heat and allow to cool.

To assemble:

Add a layer of the reserved kamut flour tortilla chips on the bottom of a microwaveable serving plate. Distribute 1/4 of the cooled beef over the chips. Spoon 1/4 portion, each, of the jalepenos, onions, olives, tomatoes and both cheeses. Continue layering with the chips, beef and remaining ingredients making a total of 4 layers ending with the cheese on top.
Transfer the dish to the microwave and zap it for 45 seconds, until the cheese is melted and bubbly. Sprinkle with the sliced pickled jalepeno peppers and the cilantro leaves and squeeze the lime juice over the top.
Serve with sour cream, guacamole and salsa on the side.

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