Mambo Nacho Bowl

Mambo Nacho Bowl

Make family dinner night fun with these tasty and tangy nachos. For easy preparation, purchase precut pineapple in the produce department.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6


  • 1 pound lean ground beef
  • 1 tablespoon chili powder
  • 12 teaspoon ground cumin
  • 18 teaspoon garlic powder
  • 34 teaspoon kosher salt divided
  • Mango-Cheese Pico de Gallo
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 2 cups shredded Mexican cheese blend divided
  • 2 teaspoons seeded minced jalapeño
  • 1 (18-ounce) bag tortilla chips
  • Toppings: Jalapeño slices chopped fresh cilantro and shredded Mexican cheese blend

Mango-Cheese Pico de Gallo

  • 1 mango, peeled & diced (about 1 cup)
  • 12 cup diced fresh pineapple
  • 13 cup diced Honey Crisp apple
  • 1 teaspoon fresh lime juice
  • 1 teaspoon chopped fresh cilantro
  • 2 tablespoons crumbled queso fresco


  1. Brown the beef with the chili powder, cumin, garlic powder and 1/2 teaspoon salt in a large non-stick skillet over medium heat until no longer pink, stirring occasionally, about 8 minutes. Drain. Meanwhile, prepare the Mango-Cheese Pico de Gallo. Set aside.
  2. Melt the butter in a 4-quart saucepan over medium heat; whisk in the flour until smooth and cook 1 minute, whisking constantly. Whisk in the milk, stirring to smooth any lumps. Cook, whisking constantly, until thickened and bubbly, about 7 to 8 minutes. Turn off the heat. Stir in the remaining 1/4 teaspoon salt, 1 1/2 cups cheese and minced jalapeño. Portion the chips in bowls; top with cheese sauce, cooked beef, Mango-Cheese Pico de Gallo, shredded cheese and additional toppings.

Mango-Cheese Pico de Gallo

Stir together all ingredients in a small bowl.


Mango-Cheese Pico de Gallo
Makes 1 3/4 cup
Prep Time: 5 minutes

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