` `
tear texture header
tear texture
tear texture

Can-O-Bliss Tropical IPA Beef Nachos


2 tbsp neutral cooking oil, like canola

1/2 onion, diced

2 garlic cloves, minced

1 tsp chipotle powder

1/2 tsp cayenne pepper

2 tsp chili powder

1 tsp smoked paprika

1 lb ground beef

Salt and black pepper

3-4 tbsp Can-O-Bliss Tropical IPA

1 bag tortilla chips

2 cups cheddar cheese, shredded

2 cups Monterey Jack, shredded

3 habanero peppers, thinly sliced*

1/4 cup pickled jalapeños, chopped

1/2 cup Pico de Gallo

Cilantro, sour cream, for serving

tear texture tear texture


Preheat oven to 400.

1. Heat oil in a large oven-safe skillet over medium-high heat. Add onion and garlic, cooking until onions are translucent, 3-5 minutes. Add chipotle powder, cayenne, chili powder, and smoked paprika. Stir onions around in spices until fragrant, 15-20 seconds.

2. Add beef and season to taste with salt and pepper. Cook, breaking up and stirring occasionally, until browned and cooked through, 6-8 minutes. Spoon off any extra fat. Pour in Can-O-Bliss Tropical IPA and simmer for 3 minutes. Remove from heat and reserve beef in a separate bowl.

3. Layer chips, cheddar, Monterey Jack, ground beef mixture and habanero peppers in skillet. Repeat layers ending with cheese. Bake in oven for 8-10 minutes until cheese is melted. Top nachos with pickled jalapeños, pico de Gallo, cilantro and sour cream.

Find Can-O-Bliss Tropical IPA near you via the beerfinder. Find more recipes like this one by our friends at Beer Belly here.

More recipes

This site uses cookies. By using this site, you agree to the use of cookies, accept our Terms of Use, and acknowledge our Privacy Policy.