With Super Bowl Sunday just days away, are you planning to cook something special for your family? If so, you might want to check out these two recipes from the talented corporate executive chef of Save Mart Companies, Kevin Cabrera!

Chef Kevin Cabrera gearing up at the stove for Super Bowl Sunday
Save Mart Corporate Executive Chef Kevin Cabrera (credit: Kevin Cabrera)

About Chef Kevin Cabrera

Chef Kevin Cabrera is an accomplished chef and educator with more than 15 years of professional industry experience. The corporate executive chef for Save Mart Companies since 2015, Chef Cabrera also serves as an adjunct associate professor at San Joaquin Delta College. He is currently completing his MBA from the prestigious Johnson and Wales University, whose main campus is in Providence, Rhode Island.

Related: ATK’s Plant-Based Recipes 

About Save Mart Companies

Save Mart Companies operates more than 200 grocery stores under the names Save Mart, Lucky, Lucky California, FoodMaxx and Maxx Value Foods. Grocery stores are located throughout Northern California and northern Nevada. The company also operates Smart Refrigerated Transport and is a partner in Super Store Industries. Headquartered in the Central Valley of California, Save Mart Companies was established in 1952. It currently employs more than 16,000 employees, with revenues of $4.6 billion.

Related: Super Bowl Party Foods To Avoid Feeding Your Dog

Super Bowl LV

The AFC Champion Kansas City Chiefs will meet the NFC Champion Tampa Bay Buccaneers for Super Bowl 55 at Raymond James Stadium in Tampa, Florida on Sunday, February 7. The game will be aired nationally on CBS. The annual National Football League championship will also be available on ESPN Desportes for Spanish language viewers.

Nachos/Salsa Recipes For Super Bowl Sunday

Baked Sheet Tray Nachos

This recipe guarantees to feed your Super bowl crowd with little prep! The toppings are layered and baked to perfection. That’s it!

Don’t have any ground beef? Feel free to substitute with leftover shredded rotisserie chicken.

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Related: Plant-Based Recipes From America’s Test Kitchen


  • 1 Tbsp.  Olive Oil
  • 1 lb.       Ground Beef
  • 2 ea.      Garlic Cloves, minced
  • 1 pk.      Taco Seasoning
  • 12 oz.    Tortilla Chips
  • 1 can     Black Beans, drained and rinsed
  • 1 cup     Corn Kernels, frozen, canned or roasted
  • 1 cup     Shredded Cheddar Cheese
  • ½ cup    Shredded Monterey Jack cheese
  • ½ cup    Pico de Gallo
  • 4 Tbsp. Sour Cream or Crema


  1. Preheat oven to 400°F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Heat olive oil in a large skillet over medium high heat. Add ground beef and garlic, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
  3. Place tortilla chips in a single layer onto the prepared baking sheet. Top with ground beef mixture, black beans, corn and cheeses.
  4. Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes.
  5. Serve immediately, topped with pico de gallo and sour cream.

Related: Plant-Based Recipes From Culinary Institute Of America

Sweet Corn Guacamole

Tired of the same ole guacamole at your Super bowl party? Jazz it up by adding sweet corn! The sweetness of the corn is the perfect blend for the creaminess of the avocados.

Want a more roasted flavor? Sauté the corn before adding to the guacamole.

Yield: 8 servings

Prep Time: 15 minutes

Total Time: 15 minutes


  • 3 ea.      Large Avocados – peeled, pitted, and mashed
  • 1 ea.      Lime, juiced
  • TT          Kosher Salt
  • 1 ea.      Large Plum Tomato, seeded and chopped
  • ½ ea.     White Onion, chopped
  • 1 ea.      Serrano Chile, seeded and finely chopped
  • 2 Tbsp. Chopped Fresh Cilantro
  • 1 Tbsp. Olive Oil
  • 1 ea.      (8.75 oz.) Canned Sweet Corn, drained and rinsed


  1. Mash avocados, lime juice, and salt together in a medium bowl. Mix in tomato, onion, serrano chile, and olive oil. Stir in corn kernels. Serve immediately.

Related: Healthy Recipes From the Culinary Institute of America

About The Author

Randy Yagi is an award-winning freelance writer who served as the National Travel Writer for CBS Local from 2012-2019. More than 900 of his stories still appear in syndication across 23 CBS websites, including CBS New York, Los Angeles, Chicago and San Francisco. During his peak years with CBS, Randy had a reported digital audience reach of 489 million and 5.5 million monthly visitors. Additionally, his stories have appeared in the Daily Meal, CBS News, CBS Radio, Engadget and Radio.com. He earned a media fellowship from Stanford University in 2012.

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