Nachos Recipe

  • Pico de Gallo Salsa:
  • 4 tomatoes - seeded and chopped
  • 1 jalapeño - seeded and finely chopped, for medium to hot heat level
  • 1 white onion - small in size, diced
  • 1/4 cup cilantro - finely chopped
  • Salt Beef and Beans Topping:
  • 1 tablespoon olive oil - extra virgin
  • 1 pound ground beef
  • 2 cloves garlic - chopped
  • 1 onion - small in size and diced
  • 1 jalapeño - seeded and diced
  • 1 teaspoon salt
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons cayenne pepper sauce - more if desired
  • 1 can black beans - 15 oz., drained
  • Cheese Sauce:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk milk
  • 3/4 pound shredded pepper jack cheese
  • Optional toppings:
  • Sour cream
  • Chopped scallions
  • Chopped black olives
  • Diced pimento
  • Sliced avocado
  • dressed with lemon juice Hot pepper sauces
20 mins
20 mins
40 mins
  • 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.
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