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Loaded Beef Nachos Recipe

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This recipe for Loaded Beef Nachos is from Gloria's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
For the BEEF For the NACHOS
1 T extra-virgin olive oil 1 12-oz bag tortilla chips
1 small onion, finely chopped 2 1/2 c shredded mild cheddar cheese
2 cloves garlic, chopped 2 1/2 c shredded pepper jack cheese
2 T tomato paste 1/2 c sour cream
1 T chili powder Juice of 1 lime
1 tsp ground cumin Kosher salt and freshly ground pepper
1 tsp ground coriander 1 c guacamole
1 tsp kosher salt 1/2 c pico de gallo
1/2 tsp dried oregano Chopped scallions, chopped fresh cilantro
For the BEANS and sliced black olives, for topping
1 16-oz can refried pinto beans
1/4 c pico de gallo, with its liquid

Directions:
Directions:
Make the BEEF: Preheat the oven to 450º. Heat the olive oil in a medium skillet over
medium heat. Add the beef and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the onion and garlic and cook, stirring until the onion is softened, about 4 minutes. Make a space in the center of the pan and add the tomato paste; let sizzle 30 seconds. Sprinkle in the chili powder, cumin, coriander, salt and oregano. Add
1/2 c water and stir to combine. Bring to a simmer and cook until saucy, 5 to 6 minutes. Remove from the heat.
Make the BEANS: Combine the beans and pico de gallo in a small saucepan over low
heat. Cook, stirring, until the beans are heated through, about 5 minutes.
Assemble the NACHOS: Spread half of the chips on a rimmed baking sheet. Top with half each of the beef. Bake until the cheese is melted and the nachos are hot, 8 to 10
minutes. Combine the sour cream and lime juice in a small bowl; season with salt and pepper. Top the nachos with the guacamole and pico de gallo. Sprinkle with scallions, cilantro and olives and drizzle with the lime sour cream.


Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
50 Minutes

 

 

 

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