Super Nachos

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: The Things We Crave

Rated: 5 stars out of 5Rate itRead users' reviews (114)

RECIPE
COMMENTS & REVIEWS(114)

Cook Time:
15 min
Level:
Easy
Yield:
4 entree servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 15 min
Total:: 30 min

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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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Comments & Reviews

recipe Super Nachos
Lisa Des Moines, IA 08-31-2009
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Loved It!
Rated: 5 stars out of 5

My husband couldn't get enough of this! My picky eaters even loved it! I seperated all the ingredients into seperate bowls... and let the kids make their own...they want it every week!Read more
recipe Super Nachos
Donna Branford, CT 06-29-2009
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One of my favorites!
Rated: 5 stars out of 5

I can't understand how anyone could have one complaint about this recipe. I've made it many times without changes, and it's... always perfect! One thing I make sure to do is to use a very sharp Vermont cheddar for the sauce and combine that with pepper jack cheese--nothing bland there! Leftover sauce? For goodness sake, be creative...it's great as a cheese (mornay) sauce for anything--broccoli, mac 'n cheese, eggs, etc. Every year, I make the sauce and beef topping weeks before we head to our Cape Cod vacation and freeze both to bring up with us so hors d'hoeuvre are ready to go whever we want them. It's not the Cape without these nachos. Or not Friday snack day in the faculty room. Or not Super Bowl Party. It's just not a celebration without these nachos! Thanks Rachel. Read more
recipe Super Nachos
s sylmar, CA 03-25-2009
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Pretty Good
Rated: 4 stars out of 5

I changed a couple of things when I made this recipe. I used fresh pinto beans that I made the night before. I also used a... Mexican cheese which ended up being delicious, and I added more spice. It turned out pretty good!Read more
recipe Super Nachos
Andrea Aurora, IL 02-01-2009
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Better than restaurant nachos!
Rated: 5 stars out of 5

I read many reviews, and after taking most of the advice on the cheese sauce, they turned out great. I used the evap milk... and added salt to the cheese sauce. Otherwise I followed the recipe and absoultely loved them. Based on the recipe I thought the pico would be bland, but it was great, even on its own. I would suggest making the pico ahead as it does take time to prepare everything. I cut the meat and cheese recipes nearly in half as it did seem like it would make a lot, and I still had a TON left over, will make even less next time.Read more
recipe Super Nachos
Mark montclair, NJ 01-18-2009
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Not very good. Way too soupy for my taste
Rated: 2 stars out of 5

I liked the Beef and beans and the sauce she used on them. The big problem with this dish was the cheese sauce. I know... how to make a bechamel sauce and mornay sauce, so I am confident I made the dish as intended. One noted missing ingredient in the cheese sauce was salt. I should have added it but it was not the only problem. This recipe makes a traditional mornay sauce when it should have made a much thicker sauce as to impart less liquid into the nachos (and make them soggy). The nacho sauce was also in need of more flavor. It would have been better with pepper jack cheese, 75% of the milk and salt added. All that being said, I think I still prefer my chips heated in advance and then broiled with a good cheddar. I will use rachels beef and beens but skip the cheese. The salsa was good but not great. I have a better recipe I will follow for that part of the dish as well. Read more
recipe Super Nachos
Nicole Grass Valley, CA 01-11-2009
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Way to prevent grainy mornay sauce (cheese sauce)
Rated: 5 stars out of 5

Super easy and fast to make. I love these! One thing I have noticed with other reviews is the mention of the cheese sauce.... Try it this way to prevent the "grainy" texture: Make the roux, whisk in the milk (preferably whole but 2% is ok, too) and bring to a boil. Reduce heat to a simmer and let it cook for about 10 minutes to cook out the flour taste and thicken. Remember to whisk occasionally during this time. Season the milk sauce (this is called a bechamel) with a little salt and pepper to taste. Once the milk is thick, turn the heat off and stir in the cheese (now the sauce is called mornay). It takes a little more time than the recipe, but I guarantee you that you won't have a grainy sauce!Read more