Name: Grass-Fed Rib Eye Nachos
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 8 to 10 servings
Ingredients: 2 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1 cup heavy cream; 1 teaspoon kosher salt; 2 cups shredded mixed Monterey Jack, mild Cheddar and sharp Cheddar; 1 tablespoon olive oil; 1 large white onion, diced; 2 jalapeno chiles, seeded and diced; 2 tablespoons tomato paste; 1 pound grass-fed ground rib-eye steak; Kosher salt and freshly ground black pepper; 3 ripe avocados; 1/2 bunch fresh cilantro, torn; Juice of 1 lemon; Kosher salt; One 18-ounce bag white tortilla chips; Shredded Cheddar, for garnish

Directions

For the cheese sauce: Add the butter to a medium, heavy-bottomed saucepan over low heat. As the butter melts, add the flour and slowly mix to make a roux. Cook for a few minutes, then add the cream and salt and let simmer on low heat until thickened, a few minutes more. Slowly fold in the mixed cheeses and keep warm.
For the rib-eye mixture: Heat a large, heavy-bottomed saucepan, then add the oil along with the onions and jalapenos. Saute until the onions are translucent, 3 to 4 minutes, then add the tomato paste and continue to cook, stirring occasionally, 1 to 2 minutes. Add the beef, breaking it up with a spoon, and a big pinch of salt. Cook until the beef is cooked through, another 8 to 10 minutes. Season to taste with salt and pepper. Set aside.
For the smashed avocado: Scoop and smash the avocado flesh into a medium bowl, then add the cilantro and lemon juice. Season to taste with salt.
For the nachos: Spread some chips on a large platter. Top with some cheese sauce, then some meat. Repeat the layering. Top with the smashed avocado and garnish with shredded Cheddar. Serve.

Grass-Fed Rib Eye Nachos

Ingredients

Cheese Sauce:

Rib-Eye Mixture:

Smashed Avocado:

Nachos:

Directions

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