Recipe by LifeIsGood
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)
Directions See How It's Made
- 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!