We’ve taken the crispy, garlicky goodness of our Garlic Texas Toast and transformed it into the ultimate nacho dish. Perfect for sharing (or not sharing) and deliciously messy!
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 65 minutes
Brown ground beef with cumin, chili powder, salt and black pepper over medium-low heat in a 12” deep skillet for 15 to 20 minutes or until fully cooked. Remove from heat and set aside.
Preheat oven to 425°F. Line two baking pans with large pieces of parchment paper.
Place 8 slices Furlani Garlic Texas Toast per baking sheet and bake in the oven on two racks in the oven for 5 minutes.
Remove from the oven and slide one of the pieces of parchment paper with the bread onto a large cutting board or work surface.
Cover with a second large piece of parchment paper and using a rolling pin, roll out the bread very thin. Turn the parchment paper 180 degrees to roll all the slices evenly.
Cut each bread piece into 4 triangles. Place back on an unlined baking sheet. Repeat with the second tray of bread slices.
Place both baking sheets back in the oven on two racks in the oven for 5 minutes. Remove from oven, flip each chip over, and return to the oven for another 5 to 10 minutes or until crispy and golden brown.
Remove from oven and let cool for 5 to 10 minutes until just cool enough to touch. Organize and prep toppings as wanted.
Spread ground beef evenly on the bottom of the skillet. Sprinkle 1 1/2 cups of cheese over top and distribute the chips over top.
Sprinkle remaining cheese on top and bake for 10 minutes or until the cheese has melted and mixture is bubbling and hot.
Top with sour cream, avocado and cilantro.
Add diced red pepper, black olives, and pickled jalapeño if desired. Serve with guacamole, salsa, more sour cream, and fresh lime wedges.