NACHOS
Ingredients
- 2 bags corn tortilla chips in 2 colors or flavors
Pico de Gallo Salsa:
- 4 tomatoes vine ripe, seeded and chopped
- 1 Jalapeno pepper seeded and finely chopped, for medium how level
- 1 small onion white, chopped
- 1/4 cup cilantro leaves 2 handfuls, finely chopped, or parsley
Beef and Bean Topping
- 1 tbs olive oil
- 1 lb ground beef
- 2 cloves garlic chopped
- 1 small onion chopped
- 1 Jalapeno pepper seeded and chopped
- 1 tsp salt
- 1 1/2 tsp dark chili powder
- 1 1/2 cumin ground, half a palmfull
- 2 tsp to 1 tbs cayenne pepper sauce giving you medium to hot heat level
- 1 can black beans 15 oz, drained
Cheese Sauce
- 2 tbs butter
- 2 tbs all-purpose flour
- 2 cups milk
- 3/4 lb pepper jack cheese shredded, about 2 1/2 cups
Additional toppings to choose from, optional
- sour cream
- scallions / green onions
- black olives chopped
- pimento chopped
- avocado sliced, dressed with lemon juice
- hot pepper sauce
Instructions
- Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
- Combine salsa ingredients in a bowl and set aside for flavors to blend
- Heat a medium skillet to medium-high heat. Add oil, garlic, onion and peppers to the pan and sauté 2 minutes. then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin, and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
- In a medium saucepan, melt butter and add flour. Cook for 1 to 2 mimutes, then whisk in milk. when milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat
- Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and Pic de Gallo. Uber Nachos! Serve immediately as is or garnish with your choice of extra toppings