Recipe courtesy of Rachael Ray
Save Recipe Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 entree servings
Level:
Easy
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 entree servings
Level:
Easy

Ingredients

Pico de Gallo Salsa:
Beef and Beans Topping:
Cheese Sauce:
Additional toppings to choose from, optional:

Directions

Watch how to make this recipe.

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 marry.

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.

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.

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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