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Sicilian Nachos

Sicilian Nachos
Crispy bread replaces the classic tortilla chips and savory meat sauce tops things off. This hearty appetizer easily doubles as a main dish. Add a salad and you have dinner.—Sonya Labbe, Los Angeles, California
12 ServingsPrep: 20 min. Cook: 35 min.

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1 small red onion, finely chopped
  • 1 small carrot, finely chopped
  • 4 garlic cloves, minced
  • 3/4 teaspoon crushed red pepper flakes
  • 1/2 cup dry red wine or beef broth
  • 1 can (15 ounces) crushed tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup vegetable broth
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 48 slices French bread baguette (1/4 inch thick)
  • 2 garlic cloves, halved
  • 1/3 cup olive oil
  • 1 cup shaved Parmesan cheese

Directions

  • In a large skillet, cook the first five ingredients over medium heat
  • until beef is no longer pink; drain. Add wine, stirring to loosen
  • browned bits from pan.
  • Stir in the tomatoes, tomato sauce, broth, bay leaf, salt and pepper.
© Taste of Home 2013

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Sicilian Nachos (continued)

Directions (continued)

  • Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes
  • or until thickened. Discard bay leaf. Stir in basil.
  • Rub baguette slices with garlic halves; place on ungreased baking
  • sheets. Brush lightly with oil. Bake at 400° for 3-5 minutes or
  • until lightly browned.
  • Arrange toast on serving platters; top with beef mixture and cheese.
  • Serve immediately. Yield: 12 servings.
Nutrition Facts: 1 serving equals 212 calories, 12 g fat (4 g saturated fat), 28 mg cholesterol, 455 mg sodium, 14 g carbohydrate, 1 g fiber, 10 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013