This dish hails from my favorite Mexican restaurant back home, La Carreta. This truly is the supreme ruler of nachos. Prepare yourself!
Preheat oven to 350 degrees.
For the toppings:
Season chicken with cayenne pepper, cumin, and paprika. In one medium pan, pan sear chicken until cooked through. In another medium pan, brown the ground beef, seasoning to taste (I like seasoned salt with a dash of garlic powder, cumin, and onion powder). In a third pan, sauté the onion, 4 ounces of the diced green chilies, and the jalapenos with roughly 1 tbsp butter until the onions are clear. Shred the chicken, then toss it with the sautéed vegetables. Heat up refried beans.
For the cheese:
Place the cubed cheese, milk, and butter in a medium saucepan over low heat (I recommend putting in less than the full 1/2 cup and adjusting as needed for the right consistency). Cook until the cheese has melted, stirring frequently. Stir in the green chilies, cumin, garlic powder, onion powder, and cayenne pepper. More green chilies = spicier cheese! Add milk to adjust the consistency if the dip is too thick.
In a large (13x9), DEEP casserole dish, pour out tortilla chips, leaving room on top for the toppings. You will likely not need the entire bag, but you'll want the extra chips for sopping up delicious gooey nachos later. Divide the chicken mixture, beef, and refried beans into three equal parts of the dish (don't overlap! This lets people pick toppings they like). Take the cheese dip and pour over the entire mixture, making sure to get some down inside the bottom where the chips are. Place in oven for 15-20 minutes, or until you see some of the top chips get browned.
Let it cool down just a bit before you stuff your face with molten cheesy goodness! Garnish with lettuce, tomato, guacamole, sour cream, and salsa. Enjoy!
If you like extra soft chips baked in the cheese dip, take half of the cheese dip and pour it over the chips before you place the toppings on, then add the toppings and coat them in the remaining cheese.
Seasonings are all mostly optional. Pick the ones you like best; these are just guidelines!
Also, if you decide to make your own guacamole (highly recommended), add 1 tsbp heavy cream per avocado to your recipe. It will make your guacamole creamy and amazing!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (539g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 672 | ||
Calories from Fat: 415 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.1g | 61 % | |
Saturated Fat 23.6g | 118 % | |
Monounsaturated Fat 15.4g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 165.6mg | 51 % | |
Sodium 1261.5mg | 44 % | |
Potassium 995.5mg | 26 % | |
Total Carbohydrate 26.1g | 8 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 19.5g | ||
Protein 41.1g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 672
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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