Decisions are tough – especially when the question is “What’s for dinner?” We gotchu covered. Taking inspiration from our CANundrum mixed pack of five Oskar Blues favorites, we created a series of recipes infused with each beer in the pack. We stuff three cans of each of the Oskar Blues beers included in the CANundrum pack. Our mantra? Cook one, drink two.

Nachos and beer go hand in hand, but what about all in one pan? Can-O-Bliss Nachos-O-Fire offers spicy, cheesy, goodness piled high on a bed of chips. Simmering the onions, beef, and spices in Can-O-Bliss IPA takes these nachos to the next level, with a citrusy, hoppy punch. The Can-O-Bliss IPA Series promises to pack a whole lotta flavor into one can, making it a perfect addition to this recipe, no matter which beer in the series you’ve got your hands on. Crack a can and give it a try!

INGREDIENTS

2 tbsp neutral cooking oil, like canola

1/2 onion, diced

2 garlic cloves, minced

1 tsp chipotle powder

1/2 tsp cayenne pepper

2 tsp chili powder

1 tsp smoked paprika

1 lb ground beef

Salt and black pepper, to season

3-4 tbsp Can-O-Bliss IPA

1 bag tortilla chips

2 cups cheddar cheese, shredded

2 cups Monterey Jack, shredded

3 habanero peppers, thinly sliced*

1/4 cup pickled jalapeños, chopped

1/2 cup Pico de Gallo

Cilantro, sour cream, for serving

DIRECTIONS

1. Preheat oven to 400.

2. Heat oil in a large oven-safe skillet over medium-high heat. Add onion and garlic, cooking until onions are little translucent, 3-5 minutes. Add chipotle powder, cayenne, chili powder, and smoked paprika. Stir onions around in spices until fragrant, 15-20 seconds.

3. Add beef, and season with salt and pepper. Cook, breaking up and stirring occasionally, until browned and cooked through, 6-8 minutes. Spoon off any extra fat. Pour in Can-O-Bliss and simmer for 3 minutes. Remove from heat and reserve beef in a separate bowl.

4. Layer chips, cheddar, Monterey Jack, ground beef mixture, habanero peppers in skillet. Repeat layers ending with cheese. Bake in oven for 8-10 minutes, until cheese is melted. Top nachos with pickled jalapeños, pico de Gallo, cilantro, and sour cream.

Recipe + Video by Beer Belly