Sausage and Pepper Nachos

20 minutes Prep Time
10 minutes Cook Time
4 Servings

These Sausage and Pepper Nachos are a spin-off of the Italian American classic, Sausage and Peppers, bringing all that delicious flavor to you in nacho form!  The nachos get a burst of flavor and kick from Red Gold Tomato Paste and Red Gold Original Diced Tomatoes + Green Chilies.  They are packed with flavor, easy to make and perfect for game day!      @Carolynscooking   @thefeedfeed

Ingredients

  • 3 Tablespoons olive oil
  • 1 pound ground Italian sausage
  • 2 red bell peppers, seeded and diced
  • 2 green bell peppers, seeded and diced
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced

  • 2 Tablespoons Red Gold® Canned Tomato Paste 6 oz

  • 1 can Red Gold® Original Diced Tomatoes + Green Chilies 10 oz, drained

  • 1 bag tortilla chips, 12oz
  • 4 cups shredded Italian cheese, such as mozzarella and fontina
  • giardiniera, for topping
  • pepperoncini, for topping
  • parmigiano reggiano, for topping
  • fresh basil, for topping

Instructions

Step one

Preheat over to 400°F.

Step two

Add olive oil to a large pot over medium high heat.  Add the sausage to the pot and cook until browned and cooked through; about 8 minutes.  Remove the sausage with a slotted spoon and set aside.  Add the peppers and onions to the pot and cook stirring occasionally until slightly softened; 5 minutes.  Stir in the garlic and cook for 1 more minute.

Step three

Stir in Red Gold Tomato Paste and Red Gold Original Diced Tomatoes + Green Chilies.  Add sausage back to the pot, stir and cook for an additional 5 minutes until well combined.

Step four

Line a large baking sheet with parchment paper and spread the tortilla chips out in an even layer.  Layer the sausage and peppers mixture and the cheese over the chips.

Step five

Bake for 5 minutes and then broil for an additional 1 minute until the cheese is melted, bubbly, and browned.

Step six

Top the nachos with giardiniera, pepperoncini, parmigiana, and fresh basil. 

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