Sicilian Nachos

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Sicilian Nachos – tortilla chips are cleverly replaced with crispy bread and topped off with a savory meat sauce.

sicilian-nachos-2

When I first saw this in Taste of Home magazine, I knew I had to try it. First of all I love anything that looks like crostini and secondly the name intrigued me. So although I love the name Sicilian Nachos, I would say these are more like Men’s Bruschetta. 😀

Seriously, it’s got ground beef, cheese and bread, what man wouldn’t love that? Now don’t get me wrong, it’s not only for men, I loved it just as much, but I just thought what a cute idea for a different kind of crostini.

I love french baguette, it’s pretty much the only type of bread we buy. You can make sandwiches with it, you can make Bruschetta, crostini, it’s just great. So in this wonderful recipe, this crispy bread replaces the classic tortilla chips and this savory meat sauce tops things off. A must try!

sicilian-nachos

Sicilian Nachos
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • ½ lb ground beef
  • ½ red onion, finely chopped
  • 4 garlic cloves, minced
  • ½ tsp crushed red pepper flakes
  • ¼ cup dry red wine
  • 1 cup crushed tomatoes, undrained
  • ½ cup vegetable broth
  • 1 bay leaf
  • salt and pepper to taste
  • ½ tbsp dry basil
  • 1 baguette, sliced in thin slices (1/4 inch thick)
  • ¼ cup olive oil
  • ½ cup shaved Parmesan cheese
  • 2 green onions, chopped
Instructions
  1. In a large skillet, cook the first 4 ingredients over medium heat until beef is slightly browned. Add wine, stirring to loosen browned bits from pan.
  2. Stir in the tomatoes, broth, bay leaf, salt and pepper and basil. Bring to a boil. Reduce heat, simmer, uncovered for 15 minutes or until thickened. Discard bay leaf.
  3. Brush baguette slices with olive oil. Bake at 400 F degrees for 3 to 5 minutes or until lightly browned.
  4. Top baguette slices with beef mixture, sprinkle parmesan cheese and place in the oven for another 2 minutes.
  5. Arrange toast on serving platters and garnish with green onions.

 

Enjoy!

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