Popcorn Nachos

I love popcorn … I love nachos. I had this really weird idea today … why couldn’t you combine the two? Who says you need chips to make nachos?

Well you can. The only “catch” is you don’t want them to get too wet because popcorn gets soggy easily, so things like tomatoes and salsa are probably not the best options for this kind of nachos.

I started simple. Just popcorn, cheese, and jalapenos. Then I added taco meat. Now I’m thinking about adding onions and what else could I add? Hmmm …

Popcorn Nachos

This is really simple. Make some popcorn. I usually use my air popper, but today I just popped my popcorn in a paper bag. Have you heard about that trick? Just put 1/4 cup of popcorn in a plain paper bag, fold over the top several times, and microwave it for 2 minutes. Quick perfect popcorn without fat, butter, added chemicals or preservatives or salt! It’s so much healthier and easier on your pocketbook than buying that pre-packaged microwave popcorn, and you can even reuse the bag, so it’s eco-friendly too.

Spread a layer of popcorn on an oven-safe plate or pan. Chop your jalapenos fine and dab them with a clean towel to soak up any excess moisture. Heat up your taco meat (and also dab that with a towel if the meat seems a little moist).

Sprinkle the popcorn with a light layer of shredded cheese, taco meat, and jalapenos. Try not to go overboard on the cheese or meat or you’ll overwhelm your popcorn. Sprinkle with Red Robin seasoning or your favorite seasoned salt. Add another layer of popcorn if you like, then top with more meat, cheese, and jalapenos and another sprinkling of seasoning.

Bake at 350 for 5 – 7 minutes or until the cheese is melted.

Enjoy!

This recipe was shared at Weekend Potluck, Mom’s Everyday Meals, Mealtime Monday, Totally Tasty Tuesdays, and Cast Party Wednesdays.