NACHOS SUPREME

Call them Nachos Supreme, or Loaded Nachos, or Nachos Bell Grande…no matter what you call them, they are fun and easy to make…not just on Cinco de Mayo.

Besides corn tortillas chips and nacho cheese, feel free to go crazy with your other ingredients. Let’s face it…you can get Nachos (chips and nacho cheese sauce) at almost any convenience store or the ball park. So at home…have at it!

Mine are loosely based on Taco Bell’s Nacho Bell Grande. I start with fresh made, lightly fried corn tortillas chips, taco meat mixed with refried beans, and home made nacho cheese sauce, diced tomatoes, green onions, and sour cream. Loretta is a bit sensitive to spicy stuff, so I have left off the sliced pickled jalapenos on the go around.

Instead of refried beans, sometimes I like to use black beans…or both. Besides the nacho cheese sauce, sometimes I layer on some more shredded cheddar then hit it with the broiler for a minute or so. Black olives are another addition that work well too.

Of course, you could buy some canned nacho cheese sauce or use Cheez-Whiz…but its so easy to make your won…and so much better! Usually, I make my own corn tortillas chips, but this time I found some really good chips made in-store at my local grocer. They’re really good.

Ingredients:

• 1 medium bag of corn tortilla chips

• 1 pound of ground beef

• 1 cup diced yellow onions

• Kosher salt and black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp chile powder

• 1/2 tsp paprika

• 1/2 tsp cumin

• 1/4 tsp cayenne

• 1/2 cup Pace chunky salsa

• 1/4 cup water

• 1 can of Rosarita refried beans

• 1 cup diced tomatoes

• 2 tbsp chopped green onions

• Sour cream

• Chopped cilantro

• Diced avocados (optional)

• Pickled sliced jalapenos (optional)

For the nacho cheese sauce:

• 1 tbsp unsalted butter

• 1 tbsp flour

• 1 cup cream

• 1/2 tsp cumin

• 1/4 tsp black pepper

• 1 cup shredded sharp cheddar

• 1 cup Velvetta, cubed

• 1/2 cup Pace chunky salsa

• Tabasco sauce to taste

Directions:

For the taco meat:

• Heat a medium saucepan over medium heat and add 1 tsp canola oil. When the oil is hot, crumble in the ground beef and diced onions and cook until the beef is no longer pink. Drain the beef with a wire strainer and return to the pan. Season with salt and pepper to taste.Mix together the garlic powder, onion powder, chile powder, paprika, cumin, and cayenne in a small bowl then add to the ground beef, Stir to combine. Add the salsa and water and bring to a simmer. Lower the heat, cover, and simmer for about 10 minutes. Remove the lid and simmer another 10 minutes until the liquid has cooked off. Cover and keep warm.

For the nacho cheese sauce:

• Heat a small saucepan over medium low heat and add the butter and flour. Cook for about 1 minute. Whisk in the cream and cook, whisking, until it is smooth and thicker. Add the cheese and continue to whisk. When the cheese sauce is smooth and combined, add the salsa, cumin, and black pepper, and whisk for another 2 minutes. Taste and add Tabasco to taste. Use immediately or place a piece of parchment paper on the surface of the sauce, turn off the heat and cover until ready to use. The parchment paper helps prevent the surface from forming a skin.

To assemble the nachos:

• Place your desired amount of corn chips on a small sheet pan. Place in a 350 degree oven for about 5 minutes until the chips are warm.

• Mix the refried beans with ground beef. Place the pan over medium heat and heat through until bubbly.

• Remove the chips from the oven. Place half the chips on a large platter.

• Spoon on half the beef and bean mixture evenly over the top of the the chips. Ladle on about half the nacho cheese sauce. Add another layer of chips, beef and bean mixture, and nacho cheese sauce. Optional, sprinkle on some shredded cheddar and place under the broiler for a minute.

• Garnish with diced tomatoes, green onions, jalapenos, diced avocados, and sour cream and serve immediately.