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Super Nachos

Recipes » Main Dish » Tacos, Burritos and Enchiladas

Nachos as a main meal? Yes! (Taken from Rachel Ray)

Yield: 8 Servings Ready in 45 minutes

Cuisine: MexicanMain Ingredient: Ground Beef

(5, 1) 100% would make again (reviews)

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Recipe
Photos (5)
Nutrition
Notes

Ingredients

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Original recipe makes 8 Servings

2 bagsCorn tortilla chips

4 dollopsSour cream

Lettuce; chopped

Cheese; shredded

Pico de Gallo Salsa

4 Tomatoes; chopped

2 Jalapeno peppers; diced

1 Onion; diced

4 tablespoonsFresh coriander; chopped

Salt; to taste

Corn Salsa

14 ouncesBaby corn

1/2 cupRed onion; diced

1/3 cupRed bell pepper; chopped

3 tablespoonsFresh coriander; chopped

2 tablespoonsLime juice

2 Jalapeno peppers; diced

1/2 teaspoonSalt

Beef & Beans

1 tablespoonOlive oil

2 Garlic cloves; minced

1 Onion; diced

2 Jalapeno peppers; diced

1 poundGround beef

1 teaspoonSalt

1 1/2 teaspoonsChili powder

1 1/2 teaspoonsGround cumin

15 ouncesBlack beans

Cheese Sauce

2 tablespoonsButter

2 tablespoonsAll purpose flour

2 cupsMilk

12 ouncesMonterey jack cheese; shredded

Super Nachos Preparation

Super nachos consists of the following layers:

- base of tortilla chips in a pie form

- cheese sauce

- beef & beans

- two salsas

- topped with lettuce, shredded cheese and sour cream.

This recipe makes 8 portions, aka 4 pie forms full of nachos.

1) Pico de Gallo Salsa

Combine all ingredients in a medium bowl. Set aside.

2) Corn Salsa

Combine all ingredients in a medium bowl. Set aside.

3) Beef & Beans

Heat olive oil in a pan over medium heat. Sauté garlic, onion and jalapeno peppers 2 minutes. Add ground beef and season with salt, chili powder and caraway. Cook for 5 minutes. Add beans and reduce heat.

4) Cheese Sauce

Melt butter over low heat in a pot. Whisk in flour and cook 1-2 minutes, whisking constantly. Gradually whisk in milk. As soon as the milk boils, gradually whisk in cheese until melted and blended.

Now assemble the pile of nachos as listed above.

Notes

Allow enough time to gradually add the cheese to the sauce. Although tempting, do not raise the heat too much or you risk burning the sauce. This step takes the longest and the consistency will be thick.