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 Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6


  • 1 pound lean ground beef
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon garlic powder
  • 3/4 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


  • 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.
  • 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
Makes 1 3/4 cup
Prep Time: 5 minutes
1 mango, peeled & diced (about 1 cup)
1/2 cup diced fresh pineapple
1/3 cup diced Honey Crisp apple
1 teaspoon fresh lime juice
1 teaspoon chopped fresh cilantro
2 tablespoons crumbled queso fresco
Stir together all ingredients in a small bowl.
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