4 Videos | Photo: Super Nachos Recipe
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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By psm002
West Des Moines...
on January 22, 2012
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I didn't like this recipe AT ALL! The cheese sauce was bland and not the right texture. It isn't really the right way to make queso, so I suppose that is why. The pico de gallo is decent but it is pretty straight forward.
By maggie0412
GLENDALE, AZ
on December 17, 2011
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Don't forget to season everything with salt and you will be fine! As for everyone saying the sauce is gritty, maybe you are making the roux wrong. You should cook it a little bit before adding the milk to get the flour-i-ness out. (excuse my technical term My family loves this. (kids are 8, 4 and 18 months I half the recipe and the 5 of us are very much full after, with some leftover. I also plate everyone individually, that way things don't get soggy. PS Baby doesnt get the chips in case any of you fellow moms were gasping. LOL
By jlporter2586
on December 06, 2011
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This was a simple recipe. It was a really fun dinner to make when you are watching a game or renting a movie. I made all the toppings and left them in their own pans or bowls. Then I made a each plate separately so the chips didn't get soggy, and I could save any leftovers easier. I also made some quacamole to put on top. I used a mixture of pepperjack and monterrey jack because I was worried my husband would think it was too spicy. I did everything else according to the recipe. It was fantastic! The only downside was the amount of pans and bowls to clean up.
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