Gluten-Free Sloppy Joe Nachos
As a rule, I don’t believe in the concept of “kid food.” My children just ate food; the same food we grown-ups ate. I never thought I needed to “dumb down” their food choices and as a result, limit their palates.
Having said that, I am also a huge fan of food that would normally be considered “kid food.” Like sloppy Joes. Seriously, I love them.
I also love nachos. Nachos are almost the perfect food – everything you would want to eat in one tasty bite. They’re perfect for the fall season too, thanks to the popularity of watching football games this time of year. Nachos and football go hand-in-hand.
I decided to try to put these two foods together, and thus, Gluten-Free Sloppy Joe Nachos were born! I used Xochitl (pronounced so-cheel) brand salsa and corn tortilla chips. By the way, they make festive red and green colored tortilla chips for Christmas!
If you feel the need to give your children “kid food,” these Gluten Free Vegan Sloppy Joe Nachos are one great suggestion. You can use a milder salsa and omit the jalapeno slices, if your kids are more sensitive to spicy foods. And, these are a lot healthier than a lot of other “kid food” choices. And the best part? I think you’re gonna love them, too!
Gluten-Free Sloppy Joe Nachos Recipe
- 8 ounces ground beef
- 1 8-ounce can tomato sauce
- 1 cup ketchup
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 teaspoon dry mustard powder
- 1 12-ounce bag Xochitl corn tortilla chips
- 1 15-ounce can black beans rinsed and drained
- 1 cup vegan mozzarella cheese shreds
- 1 cup vegan cheddar cheese shreds
- ½ cup Xochitl salsa of choice
- ¼ cup pickled jalapeño slices
- In a large skillet, brown the ground beef over medium-high heat until no longer pink, breaking it up as it cooks.
- Add the tomato sauce, ketchup, onion, garlic, chili, and mustard powders. Bring to a boil. Reduce heat and let simmer for 10 minutes.
- Put a large oven proof skillet in the oven and preheat the oven to 350 degrees. When the oven has preheated, remove the skillet, and fill with the tortilla chips. Pour the sauce over the chips, the beans over the sauce, then sprinkle the cheeses evenly over the top. Bake for 8-10 minutes or until the cheese melts.
- Top with the salsa and jalapeño slices. Serve immediately.
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You’re welcome Jon. Enjoy!
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