There’s a sea of dark blue jerseys flooding the streets again, which can only mean one thing: the Toronto Maple Leafs are in the playoffs — and this time, they’re facing Ottawa. I know very little about hockey, but I wanted to join the Leafs bandwagon by doing what I do best: feeding people. Preferably, on a tight budget.
Going out for nachos and wings can add up fast. Order them on a delivery app, and you’re looking at a hefty bill. Plus, let’s be honest — among the list of foods that don’t travel well, nachos are near the top. Reheating them? No.
So, I set out to make a simple plate of chili nachos that could feed eight hungry Leafs fans for $20. I came close, hitting $19.86 for a meatless version. But my protein-loving coworkers gave me a $5 extension so that I could get a pound of ground turkey.
The result? Two big trays of meaty nachos with all the fixings, for just $24.86. Not bad for an afternoon’s work. Here’s how I did it — and how you can, too, the next time the Leafs hit the ice.
Budgeting
The majority of my ingredients came from No Frills, plus detours to Bulk Barn for spices, Food Basics for tomato paste and FreschCo for ground turkey (not because the prices were any lower, I just went really early in the morning and my local No Frills was still restocking those ingredients). My top shopping tip? When it comes to spices, take full advantage of bulk food stores like Bulk Barn, which I only go to on their discount days. If a recipe calls for just a teaspoon or two of a spice you rarely use, buying in bulk means you get exactly what you need — rather than having to buy a full shaker that’ll end up getting stale in the back of your cupboard. When it comes to cheese, a bag of it pre-shredded is convenient, but gram-for-gram it’s more expensive than just buying a block and grating it yourself.
Substitutions
I prefer using ground turkey because it’s leaner than beef and more budget-friendly for this challenge. However, you can substitute it with any ground meat you like. For a meatless version, you can either skip the meat entirely — the beans will still keep it filling — or use plant-based meat alternatives or sautéed cremini mushrooms, cooked until most of the water has evaporated and they turn dark brown. The spices are flexible — taco seasoning, cumin, and even a touch of espresso powder can be used in other recipes (I’m keeping it simple with just two spices to stay within budget). If you’re not a fan of cilantro (I got it because it was on sale), you can use chopped green onion or diced raw red onion to still get that fresh crunch.
To plop or not to plop?
Some restaurants add a big dollop of sour cream in the middle of the platter, others drizzle it evenly over all the chips. I’m firmly in the drizzle camp. I know the drizzle may look overly fancy, but it distributes the sour cream more evenly and helps prevent the chips from getting soggy. I use a piping bag for a more precise drizzle, but a spoon works just as well if you’re going for a more casual feel.
Playoff Game Day Nachos
Ingredients
2 tbsp (30 mL) vegetable or canola oil
1 lb (450 g) ground turkey
1 large yellow onion, chopped
5 garlic cloves, minced
1 can (540 mL) red kidney beans, drained and rinsed
Salt, black pepper, to taste
2 tsp (10 mL) smoked paprika, plus more to taste
1 tsp (5 mL) chili flakes, plus more to taste
1 can (126 mL) tomato paste
1 large can (796 mL) diced tomatoes
2 large bags (320 g each) tortilla chips
200 g old cheddar, grated
1 bunch fresh cilantro, coarsely chopped
1 small container (250 mL) sour cream, for serving
Instructions:
In a large pot over medium-high heat, heat the oil until shimmering. Add ground turkey and break it up with a spoon. Cook until no longer pink
Add the onion and garlic, and cook until the onion is soft and beginning to turn golden, and the turkey is lightly browned
Stir in the kidney beans. Season with salt, pepper, smoked paprika and chili flakes. Taste; adjust seasoning as needed
Add the tomato paste. Rinse out the can with a splash of water and add it to the pot. Stir to coat the mixture evenly
Add the diced tomatoes and bring to a simmer. Cook until the chili thickens slightly, like a chunky ragù. Taste and adjust seasoning if needed, then remove from heat
Preheat the oven broiler to high
Spread the tortilla chips evenly across two large rimmed baking sheets. Divide the chili between the trays, spreading it evenly over the chips. Top with grated cheese
Broil one tray at a time until the cheese is melted and bubbling, 2 to 4 minutes. Watch closely to avoid burning. Repeat with the second tray
Spoon or drizzle sour cream over the nachos. Top with a generous handful of chopped cilantro. Serve immediately
