Beef Nachos Supreme
The recipe Beef Nachos Supreme is ready in approximately 25 minutes and is definitely an awesome gluten free and dairy free option for lovers of Mexican food. One portion of this dish contains approximately 31g of protein, 19g of fat, and a total of 627 calories. For $2.54 per serving, you get a hor d'oeuvre that serves 2. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up ground beef, water, tortilla chips, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.
Instructions
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, soup and taco seasoning. Bring to a boil. Stir in rice. Cover and remove from the heat.
Let stand for 5 minutes or until rice is tender.
Spoon onto two serving plates. Top with lettuce, cheese, salsa and/or sour cream if desired.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
![Willamette Valley Vineyards Whole Cluster Rose of Pinot Noir]()
Willamette Valley Vineyards Whole Cluster Rose of Pinot Noir
Bright pink in color with aromas of juicy strawberry, cherry, tropical lychee and vanilla cream, watermelon, strawberries and cream, red cherry and honeysuckle. Dry with a medium-body, round mouthfeel and vibrant flavors of nectarine, peach, honeysuckle and minerality. The refreshing acidity creates a lively and clean finish.This rosé is a versatile wine to pair with food as it can stand up to complex cuisines yet is comfortable with simple salads and seasonal vegetables. Enjoy with salmon sliders, ahi tuna, vegetable curries, bruschetta, balsamic chicken kabobs, wood-fired flatbreads, niçoise salads, cheese and charcuterie boards. Serve chilled.