Ingredients
- 2 bags corn tortilla chips by 50 percent colors or different flavors, for example blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites
- Pico de Gallo Salsa:
- 4 vine ripe tomato plants, seeded and chopped
- 1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
- 1 small white-colored onion, chopped
- 1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro isn't the way you like
- Salt
- Beef and Beans Topping:
- 1 tablespoon extra-virgin essential olive oil
- 1 pound ground sirloin
- 2 cloves garlic clove, chopped
- 1 small onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 teaspoon salt
- 1 1/2 teaspoons dark chili powder
- 1 1/2 ground cumin, half a palmful
- 2 teaspoons to at least one tablespoon red pepper cayenne sauce, providing you with medium to hot heat level
- 1 can black beans, 15 ounces, drained
- Cheese Sauce:
- two tablespoons butter
- two tablespoons all-purpose flour
- 2 cups milk
- 3/4 pound pepper jack cheese, shredded, a couple of 1/2 cups
- Additional toppings to select from, optional:
- Sour cream
- Chopped scallions
- Chopped black olives
- Diced pimento
- Sliced avocado, outfitted with fresh lemon juice
- Hot pepper sauces
Directions
Arrange a combination of 2 types of corn chips on the large platter or make use of your broiler pan like a platter.
Combine salsa ingredients inside a bowl and hang aside for flavors to marry.
Heat a medium nonstick skillet over medium high temperature. Add oil, garlic clove, onion and peppers towards the pan and saute 2 minutes, adding meat and crumble with wooden spoon. Season meat with salt, chili powder. cumin and red pepper cayenne sauce. Prepare meat a few minutes, then stir in beans and lower heat to low.
Inside a medium sauce pot, melt butter and add flour into it. Prepare flour and butter one to two minutes over moderate heat, then whisk in milk. When milk involves a bubble, stir in cheese having a wooden spoon. Remove cheese sauce in the heat.
Pour cheese sauce evenly within the massive spread of chips and top evenly with beef and beans and also the pico de gallo. UBER NACHOS! Serve immediately out of the box or, garnish with the selection of extra toppings in the toppings list.
Recipe thanks to Rachael Ray
