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Nachos Basar

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Adjust Servings:
Nacho Meat
0.25 Cup Oil
0.5 Onion, diced
5 Cloves Garlic, minced
4 oz (about 1/2 a package) Mushrooms, sliced
1 TBS Kosher Salt
1 tsp Black Pepper
2 TBS Cumin
0.25 Cup Paprika
Pinch Red Pepper Flakes
0.5 lb Ground Beef
0.5 lb Ground Lamb
1 Jalapeno, minced
8 oz Hummus
Nacho Plating
1 bag Tortilla Chips
0.5 Cup Tehina
2 Cups Iceburg Lettuce, shredded
2 Roma Tomatoes, diced

Nachos Basar

Perfect for Shalosh Seudos or a Weeknight Meal


    Nachos Basar is a take on Mediterranean Hummus Basar, only better because...Nachos!

    • 20 Minutes
    • Serves 4
    • Easy


    • Nacho Meat

    • Nacho Plating



    In the summer, we like to serve a hot and hearty Shalosh Seudos dish because the kids crash before havdalah.  These nachos make a frequent appearance in that role. In this fusion, you get all the flavors of the mediterranean in a crunchy, party-friendly dish!  Nachos Basar is a take on Hummus Basar, but even better because…nachos!  They are the snackable finger food of your meat-eating dreams. I always double the meat and freeze half of it. It freezes perfectly and makes for a quick weeknight meal.  Please cook and comment.  I’d love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe, follow us on FacebookInstagram, Pinterest, and Twitter.



    Heat the oil on medium heat. I used avocado oil, but any oil will do the job. Then saute the Onion and Garlic until glossy but not yet translucent.


    Add the Mushrooms and saute until the Onions and Garlic are translucent.


    Add Salt, Pepper, Cumin, Paprika and Red Pepper Flakes. Cook until well combined and fragrant.


    Add the Ground Beef and the Ground Lamb and combine well. If using a Jalapeno, add it now. I did NOT use the Jalapeno in the photographed images because my kids were having the nachos for dinner. Cook until browned.


    Once the meat is fully cooked, turn off the heat. Drain all but about a TBSP of the liquid out of the pan. Add the hummus into the pan. Stir until completely combined.


    Plating: I like to serve it as one big platter. However, this can be served as separate components ready for dipping or individual plating. For the platter, lay out the full bag of Tortilla Chips. If you don’t have a platter this size, a sheet pan works great too. Then spoon your meat over the chips evenly. Spoon the Tehina over evenly. Then sprinkle with the Lettuce and Tomato.

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