Super Nachos

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 entree servings
Level:
Easy

Ingredients
  • 2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites
  • Pico de Gallo Salsa:
  • 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
  • 1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking
  • Salt
  • Beef and Beans Topping:
  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground sirloin
  • 2 cloves garlic, 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 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
  • 1 can black beans, 15 ounces, drained
  • Cheese Sauce:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 3/4 pound pepper jack cheese, shredded, about 2 1/2 cups
  • Additional toppings to choose from, optional:
  • Sour cream
  • Chopped scallions
  • Chopped black olives
  • Diced pimento
  • Sliced avocado, dressed with lemon juice
  • Hot pepper sauces
Directions

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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4.3 168
I read some of the negative reviews and I'm not quite sure what those reviewers were expecting. THIS IS NACHOS! that being said, I loved the way Rachael put a hearty twist on a basic tailgate food. I easily tweaked the recipe to my family's taste - cutting down on all the 'hot' stuff a bit, but this, overall, is a winner for me! item not reviewed by moderator and published
The cheese came out in a giant cheesy blob. It didn't even taste good and it wasn't salvageable. Waste of time and money! item not reviewed by moderator and published
OMG....So very good. item not reviewed by moderator and published
Nachos get soggy, but personally that was really evident for me since you're putting cheese sauce, the meat, the juices of the pico de gallo...all over them. I took the recipe as inspiration; thus followed the indications more freely. I think the meat really needs a little bit more moist and flavor (I used some salsa and few slices of bacon in bits) and the cheese sauce is a little bit patchy but worked. Pico de gallo was really tasty. All in all we really enjoyed this, but the sauce could be better (pretty much not that tasty, simple) and I added a lot more spice but we like it hot! item not reviewed by moderator and published
The meat is awesome! I used it on nachos on Super Bowl. People really enjoyed the flavor of the meat. The cheese sauce was AWFUL! I wound up throwing it away & putting shredded cheese on the nachos, then melting in the oven. item not reviewed by moderator and published
This Recipe is a Example of Someone with lot Friends and family Voting for her, YUCK! item not reviewed by moderator and published
This was awful! Notice that most of the people that gave this a high rating changed the recipe. The sauce is gloopy blob of tastelessness. I'd rather have day-old nachos from the movie theater than eat this again. item not reviewed by moderator and published
So, I read through all 160 reviews before preparing these nachos for my family for the 2014 Super Bowl. I took the advice that was given overwhelmingly: I DID NOT MELT THE CHEESE. Instead, I combined the shredded cheeses (Kraft Shredded Nacho Cheeses Blend + Sharp Cheddar) in a bowl and then layered on top of the nachos. I added Taco Seasoning, Old Bay, Onion Salt, and Minced Garlic to the meat and threw in the black beans, which, along with the chopped sauteed onions made the meat very flavorful. (Great call, Rachel, on using BLACK BEANS instead of refried beans!!) Finally, I used lime flavored Tostitos instead of regular corn chips, and placed pre-chopped green onions, sliced, pitted olives, sliced jalapenos, and sour cream atop the meat. Dear God, the flavor was TO DIE FOR!!! I never even got around to making any pico de gallo; the flavor was so robust, and delicious that it was unnecessary. WAY too much for 5 people, though. 1.5 lbs of ground sirloin can feed about 10, maybe 15. item not reviewed by moderator and published
These were awesome! Doubled the meat and cheese sauce...make sure you put enough cheese in so its not runny. My first time making my own pico di galo sauce...makes the nachos! item not reviewed by moderator and published
Take Note! Look at how many folks modified the recipe & preparation. Do Not follow the directions as presented. Ms. Ray is correct when she says "You don't even need a fork for this meal." What you'll need is spoon. Its like oversized soggy corn flakes that are somewhat spicy yet bland. What's the point in covering up those fanciful multi-colored chips so you can't see them? The cheese sauce sucks. Just layer the other ingredients, put shredded cheese ON TOP, leave the chips on the side & you'll have something edible. item not reviewed by moderator and published

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