Loaded Nachos
Description
Make these terrific loaded nachos for that next party, dinner just because you want them. Super Bowl time would be a great time to serve them!
Ingredients
1/2 T. olive oil
1/2 yellow onion, diced
1 lb. lean ground beef
1/4 t. chili powder
1/4 t. paprika
1/4 t. cumin
1/8 t. crushed red pepper flakes
1/4 t. salt
1/4 t. freshly ground black pepper
7 oz. canned pinto, chili or Ranch Style beans
1/2 c. hot water
tortilla chips
1/2 c. grated Cheddar cheese
1/2 c. Monterey Jack cheese
3 whole Roma tomatoes, diced
1/2-1 Jalapeno pepper, finely diced
1/4 bunch cilantro leaves, chopped
freshly squeezed juice from 1 lime
1/4 t. salt
1/2-1 avocado, diced or sliced
black olives, if desired
chopped green onion, if desired
sour cream, if desired
Directions
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In a skillet over medium-high heat, add the olive oil and half of the onion. Cook until it starts to soften; add ground beef. Cook meat until totally browned; discard the fat. Add chili powder, paprika, cumin, crushed red pepper flakes, salt, and pepper; stir to combine. Add beans and hot water; stir. Reduce heat to low and simmer while preparing the other ingredients.
Pico de gallo:
Combine the remaining onion with the tomato, jalapeno pepper, cilantro, lime juice, and 1/4 t. salt. Stir; set aside.
Build the nachos:
Place 1 layer tortilla chips on a rimmed baking sheet; top with a layer of the beef/bean mixture; add all but 1/8 c. Cheddar cheese; add a layer of chips; add a layer of the beef/bean mixture; add Monterey Jack cheese.; add a small layer of chips; a small layer of beef/beans; finally al sprinkling of Cheddar cheese.
Place the baking sheet into a preheated 325 degree oven, leaving it in until the cheese is melted. It can also be microwaved in 45 second increments, until cheese is melted and bubbly, if on a microwave safe platter.
Immediately sprinkle on the diced avocado, black olives, chopped green onion, Pico de Gallo and/or sour cream, if desired.
Serve while hot.
4 servings.