[Leftover] Picadillo Nachos
with romaine salad

Name: [Leftover] Picadillo Nachos
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Tomatoes, medium, chopped; 2 stalks Green onions, chopped, white and green parts combined; 1 Avocados, cubed; ~3 cups Picadillo stew (leftover from Monday); 8 oz Tortilla chips, gluten-free; 8 oz Cheese, shredded white cheddar; 1/2 cup Sour cream (sub plain or Greek yogurt); 2 tsp Lime juice; 2 tsp Vinegar, red wine; 1/2 tsp Cumin, ground; 1/4 tsp Honey; 3 Tbsp Oil, cooking; 1 head Lettuce, romaine, shredded; 8 oz Cucumbers, chopped; 1/4 cup Pepitas / pumpkin seeds

Active: 30 Total: 30

Original GF Paleo Vegetarian

With Picadillo stew leftover from Monday, tonight's dinner just had to be nachos! We included a few of our favorite toppings, but feel free to add others that you love.

Dependency

Slow Cooker (or not) Cuban Picadillo Stew

Ingredients

Metric

Servings:

[Leftover] Picadillo Nachos:

Tomatoes, medium - 2 , chopped
Green onions - 2 stalks , chopped, white and green parts combined
Avocados - 1 , cubed
Picadillo stew (leftover from Monday) - ~3 cups
Tortilla chips, gluten-free - 8 oz
Cheese, shredded white cheddar - 8 oz
Sour cream - 1/2 cup (sub plain or Greek yogurt)

Romaine Salad:

Lime juice - 2 tsp
Vinegar, red wine - 2 tsp
Cumin, ground - 1/2 tsp
Honey - 1/4 tsp
Oil, cooking - 3 Tbsp
Lettuce, romaine - 1 head , shredded
Cucumbers - 8 oz , chopped
Pepitas / pumpkin seeds - 1/4 cup

Prep

Make vinaigrette - (If prepping right before cooking, get the oven heating first.) Whisk together lime juice, vinegar, cumin, and honey. Add cooking oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Lettuce / Cucumbers - Prep as directed. Store separately. (Can be done up to 2 days ahead)
Tomatoes / Green onions / Avocados - Prep as directed.

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Make

Heat oven to 350F / 177C degrees.
Drain as much liquid off the leftover picadillo stew as possible. (This will prevent your nachos from getting soggy.)
Spread chips out into one layer on a sheet pan. Bake the chips on their own for 2 to 3 minutes. Crisping them up first will help them to hold up to the toppings.
Top the chips with cheese and then leftover stew. Bake for 5 to 7 minutes more, until the cheese is melted.
While nachos bake, toss together the lettuce, cucumbers, and pepitas in vinaigrette until dressed to your liking.
When the nachos are finished, top them with tomatoes, green onions, avocados, and sour cream. Enjoy with salad on the side.

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[Leftover] Picadillo Nachos with romaine salad