Super Nachos - Chef Rachael Ray

★★★★½ (183+ Reviewers)
Meats: ground sirloin
Produce: avocado, garlic, onion, jalapeno pepper, tomatoes, white onion, cilantro leaves, scallions, pimento
Dairy: butter, milk, pepper jack cheese, sour cream
Seasonings: salt, chili powder, ground cumin, extra-virgin olive oil
Sauces: cayenne pepper sauce, Hot pepper sauces
Other: black beans, corn tortilla chips, all-purpose flour, black olives
Cooking Method: Stove top
Prep: 15 min - Cook: 15 min - Total: 30 min. Yields: 4 entree servings

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Chips: 
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
¼ cup, 2 handfuls, cilantro leaves, finely chopped -- (alternative: parsley)
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
1½  teaspoons dark chili powder
1½  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
¾ pound pepper jack cheese, shredded, about 2½  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


Procedure:
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. Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.



Nutrition: 
Recipe Type: Authentic 
Recipe Author: Chef Rachael Ray
Chef's Background: 
Show: 30 Minute Meals: The Things We Crave
Original Photograph By: foodnetwork.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.foodnetwork.com/recipes/rachael-ray/super-nachos-recipe-1914057

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