bingingwithbabish's Nachos inspired by The Good Place (plus Naco Redemption): Spoiler alerts generally aren't an issue with single-camera sitcoms, but in the case of The Good Place, my video description will be understandably sparse. If you haven't already, just go watch it - if you have, join me this week as we come up with an excuse to celebrate national nacho day (which is in November for some reason)!

Still searching for what to cook ?

Name: Nachos inspired by The Good Place (plus Naco Redemption)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: For the Homemade Tortilla Chips; Corn tortillas; 1 gallon canola oil; Kosher salt; For the Guacamole; 3 small ripe avocados; 1 clove fresh garlic; 1/2 small red onion minced; 1 lime; 1 tsp toasted and freshly ground cumin; Kosher salt; Freshly ground pepper; 1/2 jalapeño finely choped; 2 tbsp cilantro finely chopped; For the Pickled Jalapeños; 8 jalapeños; 2 cups white vinegar; 2 cups water; 4 cloves smashed garlic; 3 tbsp kosher salt; 1/4 cup plain white sugar; For the Taco Beef; 1 lb ground beef; 1/2 onion finely chopped; 1/2 cup chicken stock; Kosher salt; Freshly ground pepper; For the Taco Seasoning; 1 1/2 tbsp chili powder; 1/2 tsp ground cumin

Find the most delicious recipes here

INGREDIENTS

For the Homemade Tortilla Chips
Corn tortillas
1 gallon canola oil
Kosher salt
For the Guacamole
3 small ripe avocados
1 clove fresh garlic
1/2 small red onion ; minced
1 lime
1 tsp toasted and freshly ground cumin
Kosher salt
Freshly ground pepper
1/2 jalapeño ; finely choped
2 tbsp cilantro ; finely chopped
For the Pickled Jalapeños
8 jalapeños
2 cups white vinegar
2 cups water
4 cloves smashed garlic
3 tbsp kosher salt
1/4 cup plain white sugar
For the Taco Beef
1 lb ground beef
1/2 onion ; finely chopped
1/2 cup chicken stock
Kosher salt
Freshly ground pepper
For the Taco Seasoning
1 1/2 tbsp chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground garlic
1/2 tsp dried oregano
1/4 tsp cayenne pepper
For the Queso
2 lbs sharp cheddar cheese ; grated
2 lbs pepper jack cheese ; grated
2 tbsp butter
2 tbsp flour
1 1/2 cups cold milk
8 oz sharp cheddar cheese
1/2 can Rotel tomatoes and chiles
For the The Nachos
Homemade tortilla chips
Hand shredded cheese
Taco beef
Homemade queso
Black beans
Chopped white onion
Chopped tomato
Homemade pickled jalapeños
Homemade guacamole
Sour cream
For the The Naco Redemption
8 oz sharp cheddar cheese ; grated
1 tbsp corn starch
1 cup evaporated milk
1/2 cup pickled jalapeno brine
Tortilla chips
Tortilla
Taco beef

servings

INSTRUCTIONS

See original recipe: https://www.babi.sh/recipes/n...

For preparation instructions, visit the link above. Why not here? Read our Pledge to Food Bloggers.

Are you the original author? Claim your page on BigOven to get more exposure in our apps.

NOTES

Alert editor

Nachos inspired by The Good Place (plus Naco Redemption)

For the Homemade Tortilla Chips
 Corn tortillas
1 gallon canola oil
 Kosher salt
 For the Guacamole
3 small ripe avocados
1 clove fresh garlic
1/2 small red onion minced
1 lime
1 tsp toasted and freshly ground cumin
 Kosher salt
 Freshly ground pepper
1/2 jalapeño finely choped
2 tbsp cilantro finely chopped
 For the Pickled Jalapeños
8 jalapeños
2 cups white vinegar
2 cups water
4 cloves smashed garlic
3 tbsp kosher salt
1/4 cup plain white sugar
 For the Taco Beef
1 lb ground beef
1/2 onion finely chopped
1/2 cup chicken stock
 Kosher salt
 Freshly ground pepper
 For the Taco Seasoning
1 1/2 tbsp chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground garlic
1/2 tsp dried oregano
1/4 tsp cayenne pepper
 For the Queso
2 lbs sharp cheddar cheese grated
2 lbs pepper jack cheese grated
2 tbsp butter
2 tbsp flour
1 1/2 cups cold milk
8 oz sharp cheddar cheese
1/2 can Rotel tomatoes and chiles
 For the The Nachos
 Homemade tortilla chips
 Hand  shredded cheese
 Taco beef
 Homemade queso
 Black beans
 Chopped white onion
 Chopped tomato
 Homemade pickled jalapeños
 Homemade guacamole
 Sour cream
 For the The Naco Redemption
8 oz sharp cheddar cheese grated
1 tbsp corn starch
1 cup evaporated milk
1/2 cup pickled jalapeno brine
 Tortilla chips
 Tortilla
 Taco beef

[
  {
    "@type": "HowToStep",
    "text": "For the Homemade Tortilla Chips"
  },
  {
    "@type": "HowToStep",
    "text": "Carefully cut the corn tortillas into tortilla chip shapes.\n\n- Corn tortillas\n"
  },
  {
    "@type": "HowToStep",
    "text": "Dry the tortillas in a 200°F oven for about 10 minutes. After 5 minutes has passed, take the tortillas out of the oven and flip each tortilla for maximum dryness. Alternatively, let the tortillas sit out out overnight until they are thoroughly stale.\n\n- Corn tortillas\n"
  },
  {
    "@type": "HowToStep",
    "text": "Once dry, place the chips into canola oil at 350°F on the stovetop for 1 to 2 minutes. The chips will continue to darken after cooking. While the chips are still hot, season them with kosher salt. Repeat this step with the remaining tortillas. Then, drain the chips on paper towel lined baking sheets.\n\n- 1 gallon canola oil\n- Corn tortillas\n- Kosher salt\n"
  },
  {
    "@type": "HowToStep",
    "text": "For the Guacamole"
  },
  {
    "@type": "HowToStep",
    "text": "In a medium bowl, combine small ripe avocados, crushed garlic, minced red onion, lime juice, toasted and freshly ground cumin, a pinch of kosher salt, a few twists of freshly ground pepper, finely chopped jalapeño, and  finely chopped tablespoons of cilantro.\n\n- 3 small ripe avocados\n- 1 clove fresh garlic\n- ½ small red onion minced\n- 1 lime\n- 1 tsp toasted and freshly ground cumin\n- 2 tbsp cilantro finely chopped\n- ½ jalapeño finely choped\n- Kosher salt\n- Freshly ground pepper\n"
  },
  {
    "@type": "HowToStep",
    "text": "Using a fork, mash the combination together until it is relatively smooth. Scrape down the sides of the bowl and cover with plastic wrap, making sure to press it down directly onto the surface to prevent browning. Place in the refrigerator for later."
  },
  {
    "@type": "HowToStep",
    "text": "For the Pickled Jalapeños"
  },
  {
    "@type": "HowToStep",
    "text": "Cut jalapeños into thick slices. For a quick pickling brine, into a medium saucepan, combine plain white vinegar, water, smashed cloves of garlic, kosher salt, and plain white sugar.\n\n- 8 jalapeños\n- 2 cups white vinegar\n- 2 cups water\n- 4 cloves smashed garlic\n- 3 tbsp kosher salt\n- ¼ cup plain white sugar\n"
  },
  {
    "@type": "HowToStep",
    "text": "Bring the mixture to a boil over medium-high heat and whisk until the sugar and salt are dissolved. Add the jalapeños, turn off the stove, and give the mix a stir. If you happen to see any garlic cloves that have turned blue, don’t fret because it is totally normal. Set aside and allow the jalapeños to cool.\n\n- 8 jalapeños\n"
  },
  {
    "@type": "HowToStep",
    "text": "For the Taco Beef"
  },
  {
    "@type": "HowToStep",
    "text": "In a sauté pan, brown ground beef until it is barely pink in the center. Let the fat pool on one side of the pan and add small finely chopped onion into the fat. Sweat the onions for about 2 minutes prior to tossing with the beef and seasoning it (see seasoning method below).\n\n- 1 lb ground beef\n- ½ onion finely chopped\n"
  },
  {
    "@type": "HowToStep",
    "text": "Allow the spices to mix for about 1 minute before pouring in chicken stock. Season generously with kosher salt and freshly ground pepper. Let it reduce for another 2 to 3 minutes until it is thick.\n\n- ½ cup chicken stock\n- Kosher salt\n- Freshly ground pepper\n"
  },
  {
    "@type": "HowToStep",
    "text": "For the Taco Seasoning"
  },
  {
    "@type": "HowToStep",
    "text": "On top of the beef, add chili powder, ground cumin, ground coriander, ground garlic, dried oregano, and cayenne pepper.\n\n- 1 ½ tbsp chili powder\n- ½ tsp ground cumin\n- ½ tsp ground coriander\n- ½ tsp ground garlic\n- ¼ tsp cayenne pepper\n- ½ tsp dried oregano\n"
  },
  {
    "@type": "HowToStep",
    "text": "For the Queso"
  },
  {
    "@type": "HowToStep",
    "text": "In a large bowl, hand shred sharp cheddar cheese and pepper jack cheese. Avoid using pre shredded cheese because it will prevent maximum melting.\n\n- 2 lbs sharp cheddar cheese grated\n- 2 lbs pepper jack cheese grated\n"
  },
  {
    "@type": "HowToStep",
    "text": "To make a roux, in a large saucepan on low-medium heat, add butter and flour once the butter is foamy. Whisk and cook together for about 1 minute before slowly starting to stream in cold milk to prevent lumps.\n\n- 2 tbsp butter\n- 2 tbsp flour\n- 1 ½ cups cold milk\n"
  },
  {
    "@type": "HowToStep",
    "text": "Once it has cooked for about 2 minutes and it is a thick consistency, add sharp cheddar cheese and whisk until melted. Drain a can of Rotel tomatoes and chilies and then add the can to the mixture for some color as well as a nice kick. Season generously with kosher salt and make sure the mixture is melted and smooth.\n\n- 8 oz sharp cheddar cheese grated\n- 8 oz sharp cheddar cheese\n- ½ can Rotel tomatoes and chiles\n"
  },
  {
    "@type": "HowToStep",
    "text": "For the The Nachos"
  },
  {
    "@type": "HowToStep",
    "text": "On top of the first layer of chips, add a generous sprinkling of your hand-shredded cheeses, a cautious sprinkling of your taco meat, and a drizzle of your queso. Then, add a sprinkling of black beans, chopped white onion, chopped tomato, and a few of your homemade pickled jalapeños. Repeat this step three times on top of each layer of chips.\n\n- Homemade tortilla chips\n- Hand  shredded cheese\n- Black beans\n- Homemade queso\n- Taco beef\n- Chopped white onion\n- Chopped tomato\n- Homemade pickled jalapeños\n"
  },
  {
    "@type": "HowToStep",
    "text": "Place your plate of nachos onto a rimmed baking sheet and bake for 20 minutes at 350°F. Once 20 minutes has passed, top everything off with sour cream and your homemade guacamole.\n\n- Homemade guacamole\n- Sour cream\n"
  },
  {
    "@type": "HowToStep",
    "text": "For the The Naco Redemption"
  },
  {
    "@type": "HowToStep",
    "text": "In a separate bowl, combine hand-shredded sharp cheddar cheese with corn starch.\n\n- 8 oz sharp cheddar cheese grated\n- 1 tbsp corn starch\n"
  },
  {
    "@type": "HowToStep",
    "text": "Then, to a small saucepan, add evaporated milk and pickled jalapeño brine. Stir constantly over medium heat until the cheese is melted and starts to resemble a thick nacho cheese. It may look a bit lumpy at first, but just keep stirring and it will eventually smooth out. Note that the cheese will coagulate quickly, so move as fast as possible.\n\n- 1 cup evaporated milk\n- ½ cup pickled jalapeno brine\n"
  },
  {
    "@type": "HowToStep",
    "text": "Place a few broken tortilla chips on top of a tortilla. Cover the broken chips with cheese sauce, taco beef, and more cheese sauce.\n\n- Tortilla chips\n- Tortilla\n- Taco beef\n"
  }
]

Add Photo

nachos-inspired-by-the-good-place-plus-naco-redemption-3101619.png

Bookmarked from external site
BigOvenBookmarker

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 serving (2363g)
Recipe Makes: 4 servings

Calories: 11045
Calories from Fat: 10071 (91%)

Amt Per Serving		% DV

	Total Fat 1119g	1492 %
	Saturated Fat 200.2g	1001 %
	Monounsaturated Fat 633.5g
	Polyunsanturated Fat 260.8g
Cholesterol 703.1mg		216 %
Sodium 6644.8mg		229 %
Potassium 1940.8mg		51 %
Total Carbohydrate 93.9g		28 %
	Dietary Fiber 10g	40 %
	Sugars, other 83.9g
Protein 183.6g		262 %
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.

About Our Nutrition Facts

Calories per serving: 11045

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this weekend

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!