Prep 20 mins
Cook 15 mins
This is one of my favorite recipes from Rachael Ray. These nachos are even company-worthy. The ingredients and steps are a bit involved (she can do it in 30 minutes) but are very worth the effort. I made a double batch of these for a family reunion and they were devoured. *Added note - If you end up with extra grease after browning the meat, drain. I recommend assembling as written for a wonderful presentation. The chips don't get soggy (unless you leave them sitting for a very long time!). :-)
- 2 (737.08 g) bag corn tortilla chips, I like to use 2 different colors, ie. 1 bag yellow and 1 bag blue corn chips
Pico de Gallo Salsa
- 4 vine-ripe tomatoes, seeded and chopped
- 1-2 jalapeno pepper, seeded and chopped (adjust to your heat level)
- 1 small white onion, chopped
- 59.14 ml cilantro leaf, finely chopped
Beef and Beans Topping
- 14.79 ml extra virgin olive oil
- 2 garlic cloves, chopped
- 1 small onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 453.59 g ground sirloin
- 4.92 ml salt
- 7.39 ml dark chili powder
- 7.39 ml cumin
- 9.85 ml Frank's red hot sauce (or up to 1 T., adjust to your heat level.)
- 425.24 g can black beans, drained
- 29.58 ml butter (I use unsalted)
- 29.58 ml flour
- 473.18 ml whole milk
- 591.47 ml monterey jack pepper cheese, shredded
- sour cream (optional)
- 1 avocados, sliced (optional) or 1 guacamole (optional)
- black olives, sliced (optional)
- scallion, chopped (optional)
- hot sauce (optional)
- Arrange the corn chips on a large serving platter.
- Combine the salsa ingredients and let the flavors meld.
- Make the beef and beans topping:.
- Heat a large nonstick skillet over medium high and add the olive oil, garlic, onion and jalapeno. Saute for about 2 minutes.
- Add meat and break into smaller bits. Season with salt, chili powder, cumin and the cayenne pepper sauce. Cook meat mixture until browned, about 5 minutes. (Drain any grease.).
- Stir in the beans and turn the heat down to low.
- Make the cheese sauce:.
- In a saucepan, melt the butter over moderate heat.
- Then add the flour, stirring and cooking for about a minute.
- Whisk in milk.
- When the milk comes to a bubble (watch carefully and keep stirring to make it lump-free and so it doesn't scald), stir in cheese using a wooden spoon.
- Remove cheese sauce from the heat.
- Pour cheese sauce evenly over the tortilla chips.
- Top evenly with the beef and beans mixture.
- Top it all off with the pico de gallo salsa (and optional toppings, if using).
- Serve it while it's hot!
These are wonderful! My husband loves nachos and he really enjoyed these. They are extremely tasty and filling. Great for football Sunday!
This is a wonderful piled-high dinner. We used doritos nacho cheese for the chips. The beef and beans topping is really good and flavorful, but for the cheese sauce, next time we would just sprinkle shredded monterey jack and then top with the additional optional toppings.
First the bag amount must be wrong 1 22 ounce bad serves 22 people and this recipe serves 4-6 using 2 24 ounce bags. Making the NV not so bad. I thinking it is 2 4 ounce bags. ;)
We love nachos and it is so versatile. The beef n bean topping sounds great as is but trying to keep the beef intake down I skipped it and I use pinto (which I mashed so it stays on the tortillas better) in place of the black beans. As for the cheese sauce I kept it straight cheese keeping the glutin and the extra fat out. I did top with strained kefir, guacamole, olives, and jalapenos. Gracias! Made for ZWT #8