Korean Beef Nachos

INGREDIENTS:

• 1 teaspoon vegetable oil
• 1 cup kimchi, chopped
• 1 teaspoon toasted sesame oil
• 1 teaspoon sugar
• 2 tablespoons mayonnaise
• 2 teaspoons Sriracha, or more, to taste
• 12 ounces tortilla chips
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 2 tablespoons chopped fresh cilantro leaves
• 1/4 teaspoon sesame seeds

FOR THE KOREAN BEEF

• 2 tablespoons light brown sugar, packed
• 2 tablespoons reduced sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon freshly grated ginger
• 1/4 teaspoon crushed red-pepper flakes, or more to taste
• 2 teaspoons vegetable oil
• 2 cloves garlic, minced
• 8 ounces ground beef

DIRECTIONS:

1. To make the Korean beef, whisk together brown sugar, soy sauce, sesame oil, ginger and red pepper flakes in a small bowl.
2. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
3. Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside and keep warm.
4. Heat vegetable oil in the skillet. Stir in kimchi, sesame oil and sugar until heated through and caramelized, about 3-5 minutes; set aside and keep warm.
5. In a small bowl, whisk together mayonnaise and Sriracha; set aside.
6. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
7. Place tortilla chips in a single layer onto the prepared baking sheet. Top with ground beef mixture and cheeses. Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes.
8. Serve immediately, topped with kimchi mixture, drizzled with Sriracha mayonnaise, and garnished with cilantro and sesame seeds, if desired.

Link to recipe