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
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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.
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