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(Courtesy Oskar Blues)
With much of the nation’s restaurants and taprooms still limited by COVID-19 restrictions, more people than ever are drinking and cooking at home.
And in a masterful marketing move Oscar Blues has been circulating a series of beer-fueled recipes that are fun and pair brilliantly with different beers featured in the CANundrum Mixed 15 Pack.
Oskar Blues’ latest Cook One, Drink Two Series recipe combines their 7.2% ABV Can-O-Bliss Hazy IPA, a hazed-out hopped-up India Pale Ale, with beef nachos a football season staple.
So what’s not to like?
Oskar Blues Can-O-Bliss Tropical IPA Beef Nachos
INGREDIENTS
2 tbsp. neutral cooking oil, like canola
1/2 onion, diced
2 garlic cloves, minced
1 tsp chipotle powder
1/2 tsp cayenne pepper
2 tsp chili powder
1 tsp smoked paprika
1 lb. ground beef
Salt and black pepper
3-4 tbsp. Can-O-Bliss Tropical IPA
1 bag tortilla chips
2 cups cheddar cheese, shredded
2 cups Monterey Jack, shredded
3 habanero peppers, thinly sliced*
1/4 cup pickled jalapeños, chopped
1/2 cup Pico de Gallo
Cilantro, sour cream, for serving
DIRECTIONS
Preheat oven to 400.
Heat oil in a large oven-safe skillet over medium-high heat. Add onion and garlic, cooking until onions are translucent, 3-5 minutes. Add chipotle powder, cayenne, chili powder, and smoked paprika. Stir onions around in spices until fragrant, 15-20 seconds.
Add beef and season to taste with salt and pepper. Cook, breaking up and stirring occasionally, until browned and cooked through, 6-8 minutes. Spoon off any extra fat. Pour in Can-O-Bliss Tropical IPA and simmer for 3 minutes. Remove from heat and reserve beef in a separate bowl.
Layer chips, cheddar, Monterey Jack, ground beef mixture and habanero peppers in skillet. Repeat layers ending with cheese. Bake in oven for 8-10 minutes until cheese is melted. Top nachos with pickled jalapeños, pico de Gallo, cilantro and sour cream.
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