
Tony’s Red Beans & Rice
Whip up a hearty Southern classic with Tony Chachere's Red Beans and Rice Dinner Mix—packed with…
Get RecipeThey are one of our favorite appetizers … beefy nachos … but these nachos by Chef J. Jackson with Cuisine Noir are bursting with bold flavors and easy to make, in just one pan.
1 Pound Ground Beef
1 Tablespoon Tony’s Original Creole Seasoning
1 Tablespoon Tony’s BOLD Creole Seasoning
1/3 Cup Water
16 Ounce Bag of Tortilla Chips
1 Cup Nacho Cheese Sauce, Melted
3 Ounces Black Olives, Sliced
3 Ounces Jalapeños, Jarred and Sliced
15 Ounces Black Beans, Rinsed
1 Pint Cherry Tomatoes, Quartered
1/3 Cup Red Onions, Diced or Pickled
3 Cups Cheese, Shredded (Your Preference)
1 Jalapeño, Thinly Sliced
1 Cup Salsa
1 Minced Jalapeño
1 Cup Sour Cream
Juice of 1/2 Lime
1 Tablespoon Parsley or Cilantro, Chopped
TIPS:
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Whip up a hearty Southern classic with Tony Chachere's Red Beans and Rice Dinner Mix—packed with…
Get RecipeWarm up with a bowl of savory Instant Pot chili beef, served alongside fluffy jalapeño cornbread…
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