Touchdown with Flavor. Introducing our Moroccan Nachos.Spice up your game day spread with a global twist! These Moroccan Nachos bring an explosion of flavors that'll score big with your taste buds. Here's what makes them extraordinary: Spiced ground lamb or beef for a savory base. Drizzled with a zesty yogurt sauce and a sprinkle of fresh herbs

Ingredients for the Kefta:

1 lb ground beef or lamb (preferably 15- to 20-percent fat)

1 small yellow onion, grated or finely chopped with its juices reserved (about 1 ¼ cups)

½ packed cup flat-leaf parsley, finely chopped

½ packed cup cilantro, finely chopped

½ packed cup mint leaves, finely chopped

1 Tbl Ras El Hanout Blend

½ tsp fine sea salt, plus more as needed

½ tsp black pepper

Pinch of ground cayenne

2 Tbl Roasted Garlic Extra Virgin Olive Oil

Directions for the Kefta:

Heat the olive oil in a large frying pan over a medium-high. Add the beef, onion and the juices, parsley, cilantro, mint, Ras El Hanout, salt, black pepper and cayenne and cook, breaking up the meat with a wooden spoon until it is no longer pink, about 7 minutes. Cover and set aside until ready to serve or keep in an airtight container in the fridge for up to two days.

Ingredients for the Guacamole:

2 ripe avocados

1 Tbl chopped fresh cilantro

1 tsp lemon zest

1 Tbl lemon juice, plus more to taste

½ tsp fine salt, plus more to taste

Directions for the Guacamole:

Mash the avocado flesh with a fork, then add the cilantro, lemon zest, lemon juice and salt and stir together until well combined. Taste and adjust the seasoning, adding more salt and lemon juice if necessary. Cover and keep in the fridge for up to 6 hours before using.

Moroccan Nachos, continued

Ingredients for the Big Batch Restaurant Style Salsa:

14 oz can tomatoes with chiles (Rotel-hot or mild)

28 oz can plum tomatoes

1 fresh jalapeno

½ yellow onion, chopped

1 bunch fresh cilantro, lower 1/4 of stems removed

1 Tbl Garlic Extra Virgin Olive Oil

2 tsp Cuban Spice Rub

Himalayan Salt

Juice of 1 lime

Directions for the Big Batch Restaurant Style Salsa:

Place all ingredients in the bowl of a food processor. Pulse until the veggies are chopped. Leave it chunky or continue to pulse to make a smoother salsa. Taste and adjust with salt and lime juice.

Note: We removed the stem and placed the jalapeno, seeds and all, in the food processor. For a milder salsa, remove the seeds and ribs from the jalapeno before processing.

Ingredients for the Garlic yogurt Sauce:

⅓ cup plain, full-fat yogurt

1 small garlic clove

2 Tbl lemon juice

Directions for the Garlic yogurt Sauce:

Place yogurt in a small bowl. Grate garlic over yogurt add lemon juice and season to taste with salt and pepper.

To Assemble the Nachos:

1(8-ounce) bag corn tortilla chips

Kefta (recipe above)

2 cups grated Cheddar cheese

Guacamole (recipe above)

Salsa (recipe above)

Garlic Yogurt Sauce (recipe above)

A handful of cilantro leaves

Heat the oven to 400°F. Spread the tortillas on a sheet pan in a single layer. Top the tortillas with the kefta and a layer of Cheddar. Bake until the cheese has melted, about 10 minutes.

Remove the nachos from the oven and top with the guacamole, garlic yogurt sauce, about half of the salsa and cilantro leaves. Serve immediately with the extra salsa on the side.