Name: Super Nachos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 bags corn tortilla chips in 2 colours or different flavours, such as blue corn, red corn, yellow corn, lime flavoured, chili flavoured or black bean chips -- pick 2 favourites; 4 vine ripe tomatoes, seeded and chopped; 1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level; 1 small white onion, chopped; ¼ cup (2 handfuls) cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking; Salt; 1 Tbsp extra-virgin olive oil; 1 lb(s) ground sirloin; 2 cloves garlic, chopped; 1 small onion, chopped; 1 jalapeno pepper, seeded and chopped; 1 tsp salt; 1 ½ tsp dark chili powder; 1 ½ tsp ground cumin, half a handful; 2 tsp to 1 Tbsp cayenne pepper sauce, giving you medium to hot heat level; 1 (15-oz) can black beans, drained; 2 Tbsp butter; 2 Tbsp all-purpose flour; 2 cups milk; ¾ lb(s) pepper Jack cheese, shredded, about 2 ½ cups; Sour cream; Chopped scallions; Chopped black olives; Diced pimento; Sliced avocado, dressed with lemon juice; Hot pepper sauces

Prep Time

15 min

Cook Time

15 min

Yields

4 servings

These nachos are decked out from head to toe with a cheese sauce, pico de gallo salsa and a ground sirloin and bean topping.

ingredients

Chips

bags corn tortilla chips in 2 colours or different flavours, such as blue corn, red corn, yellow corn, lime flavoured, chili flavoured or black bean chips -- pick 2 favourites

Pico de Gallo Salsa

vine ripe tomatoes, seeded and chopped

jalapeno pepper, seeded and finely chopped, for medium to hot heat level

small white onion, chopped

cup (2 handfuls) cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking

Salt

Beef and Beans Topping

Tbsp extra-virgin olive oil

lb(s) ground sirloin

cloves garlic, chopped

small onion, chopped

jalapeno pepper, seeded and chopped

tsp salt

1 ½

tsp dark chili powder

1 ½

tsp ground cumin, half a handful

tsp to 1 Tbsp cayenne pepper sauce, giving you medium to hot heat level

(15-oz) can black beans, drained

Cheese Sauce

Tbsp butter

Tbsp all-purpose flour

cups milk

lb(s) pepper Jack cheese, shredded, about 2 ½ cups

Additional Toppings

Sour cream

Chopped scallions

Chopped black olives

Diced pimento

Sliced avocado, dressed with lemon juice

Hot pepper sauces

Ingredient Substitution Guide

directions

Step 1

Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.

Step 2

Combine salsa ingredients in a bowl and set aside for flavors to marry.

Step 3

Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 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.

Step 4

In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.

Step 5

Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

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Super Nachos